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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 pound tempeh |
1 tablespoon vegetable oil |
1 tablespoon roasted sesame oil |
4 garlic cloves, minced |
1 medium onion, sliced |
1 medium red bell pepper, sliced |
1 medium green bell pepper, sliced |
1 1/2 -inch piece fresh ginger, minced |
2 tablespoons low-sodium soy sauce |
3 cups hot cooked rice |
Directions:
1. In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.
2. In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.
3. Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.
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