Quick Sweet Stir Fried Tempeh Food
SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
- Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
- Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
- Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
- Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
- Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
- Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
- Garnish each serving with green onions and sesame seeds.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg
QUICK SWEET STIR-FRIED TEMPEH
This quickie tempeh dish came about because my preschooler only wanted to eat tempeh if it was sweet. She gobbles the whole lot up and asks for more and often eats the vegetables or salad that goes with it. Great for padding out meals if you have left over salads and white rice.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Chop the tempeh into bite-sized cubes.
- In a bowl mix the cayenne, soy sauce, jam, curry powder and white wine vinegar.
- Add the tempeh and coat well.
- Leave in the refrigerator to chill if possible.
- In a small wok or fry pan, heat some oil and add the tempeh.
- Allow to brown a little and stir continuously.
- Add the corn flour dissolved in water and allow to thicken.
- Add salt to taste.
- Serve with white rice or a side salad.
Nutrition Facts : Calories 504.8, Fat 22.1, SaturatedFat 4.5, Sodium 3202.7, Carbohydrate 44, Fiber 1.6, Sugar 15.3, Protein 41.4
FRIED TEMPEH
Make and share this Fried Tempeh recipe from Food.com.
Provided by ericbell2
Categories Lunch/Snacks
Time 2h20m
Yield 8 Strips, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut Tempeh into strips approximately 1 to 1 1/2 inches thick. Place in plastic covered container with soy sauce and garlic powder for 2 hours in refrigerator.
- After 2 hours drain soy sauce and discard. Heat Grape seed oil to medium in a large frying pan with lid. Place Tempeh strips in Oil and brown on each side, remove from oil, sprinkle with salt and drain on towels to remove extra oil. (Note you want these crisp and medium brown.).
- Sauce: Mix Veginase and black pepper, red pepper in small container, mix well use for dipping.
CHILLI TEMPEH STIR-FRY
Try popular tempeh - made from fermented soya beans - as a substitute for meat. As well as being vegan, this stir-fry is healthy and low in calories
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Boil the broccoli for 1 min 30 secs. Drain.
- Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss.
- Mix the gochujang with 2 tbsp water and the tempeh. Add to the pan with the seeds. Cook for 2 mins. Serve with rice, if you like.
Nutrition Facts : Calories 372 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.1 milligram of sodium
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- Combine the sauce ingredients in a medium mixing bowl. Add the cubed tempeh. Stir to coat and let sit for 15-20 minutes.
- Heat a wok, a heavy-duty non-stick pan or a cast iron skillet over medium-high heat. Add the oil and heat until you see small wisps of smoke rise from the oil.
- Add the onions and 1 tablespoon minced garlic to the wok, and stir-fry for 1-2 minutes. Use a slotted spoon to transfer the tempeh to the pan, leaving the sauce behind.
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