Simple Summer Stir-Fry with Tempeh, Tofu, and Pecans
This dish has it all: color, crunch, flavor, and it’s an easy way to make use of these or other summer veggies. Serve over brown rice or other grain (millet, barley, quinoa, etc.)
What’s Tempeh? Tempeh is a terrific high protein (equal to animal protein) fermented food made from soybeans that is sturdy, tasty, and nourishing. With its high fiber and essential fatty acids and other nutrients, it’s also excellent for your gut health. It’s been a staple in Indonesia and other southeast Asian countries for many centuries. You’ll find it in some supermarkets in the refrigerated or frozen food section or in Asian or healthfood markets. It’s ugly, but oh so good!
• 3 tablespoons sesame oil or olive oil
• 1 medium red onion, sliced
• sliced mushrooms, zucchini and carrots
• broccolini, large bite-sized pieces
• ½ package of tempeh cut in bite-size pieces
• about ½ cup tofu cut in bite-size pieces
• ¼ cup raw or dry-roasted unsalted cashew pieces
• ¼ cup fresh cilantro
Sauce Ingredients (or use Ponzu Sauce)
• 1-inch piece peeled ginger root, minced (1 tablespoon)
• 1 tablespoon tamari or low-sodium soy sauce)
• 1 tablespoon honey, molasses or maple syrup
• 3 tablespooons liquid (vegetable broth, wine, or water)
• Fresh ground black pepper (to taste)
Heat wok or skillet over medium heat. When hot, add oil and swirl to coat the surface. Add onion and ginger; stir-fry for a few minutes, turn heat up to medium high and add mushrooms, zucchini, carrots, and broccolini, and cook until the ingredients are fragrant yet still crisp. Add tempeh and tofu .
Increase the heat to medium-high. Add the broccolini and stir-fry for 3 to 5 minutes, then reduce the heat to low; return the vegetable mixture to the wok or skillet and add the cashew pieces, sauce, and pepper. Stir to incorporate, then cover and cook undisturbed for 5 minutes.