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
Author: Vicky Berman
-
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
-
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
You can replace the button mushrooms with shiitake mushrooms and use broccolini or broccoli in place of the Gailan.