Tempeh Stir Fry with Spicy Tahini Sauce {GF, Vegan}
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Tempeh Stir Fry makes for an easy Asian themed healthy dinner ready in under 30 minutes. Made with Gailan and mushrooms, topped with a creamy spicy tahini sauce. Gluten Free and Vegan.
Course:
Dinner
Cuisine:
Asian
Servings: 3
Calories: 481 kcal
Ingredients
- 8 ounce package gluten free tempeh cut into one inch by 2 inch rectangular strips
- 3 tablespoons olive oil divided
- 8 ounces shiitake or button mushrooms halved and thinly sliced
- 8 ounces gailan or regular broccoli trimmed of the 1 inch ends and cut into 2 inch segments
- 1 tablespoon minced ginger
- 1 tablespoon garlic minced
for the dressing:
- 3 tablespoons tahini
- 1 tablespoon chili garlic sauce
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
Instructions
-
Heat 2 tablespoons oil over medium high heat.
-
Cook tempeh until browned on each side, and remove from pan.
-
To the same pan add 1 tablespoon oil and mushrooms, and cook for a few minutes. Remove from pan.
-
To the pan add gailan, ginger and garlic. Cook for a few minutes.
-
Add mushrooms and tempeh to the pan and mix.
-
In a small bowl combine sauce ingredients until smooth.
-
Serve tempeh stir fry drizzled with sauce.
-
Garnish with Sriracha
Recipe Notes
You can replace the button mushrooms with shiitake mushrooms and use broccolini or broccoli in place of the Gailan.