Tempeh Stir Fry

Those with time may, if they so choose, ignore the shortcuts here.


3 cloves of pre-peeled garlic, smashed with a spice jar, or a tsp of pre-chopped garlic
1 package of tempeh, cut into 1 in hunks, marinated
½ cup of pre-sliced fresh carrots
½ cup thawed frozen soybeans
1.5 cups dry white rice, cooked

Marinade for Tempeh:
This is really arbitrary for me. Experiment. Epicurious has the following marinades you might try:
Spicy Asian Marinade
Asian-Style Noodle Salad
Grilled Teriyaki Pork Chops

I whisked:
Soy sauce
Sesame oil
Rice vinegar
1 tbs sugar


The Virtues of Tempeh

  • Great texture
  • Flavor-sucker
  • Protein dream

The Evils of Tempeh

  • Dryness
  • Bitterness

THUSLY. You must seek to keep the tempeh moist throughout the cooking process and be not afraid of the sugar.

To proceed:

  • Saute the mashed garlic hunks in canola oil. You can pick them out later (or leave them in, at your peril).
  • Add the carrots.
  • Add the tempeh, a bit of the marinade, and the soybeans.
  • Get it nice and hot. Make sure it's a bit liquidy.
  • Add the rice. You may also want to add more marinade or more soy sauce, as suits your vile purpose. BUT PLEASE ADD MORE SUGAR!!

That’s really it. If you have one hand, you can do it.


NOTE! Soybeans and tempeh can make a dish hard to digest. A little extra time in the pan will much alleviate this.

I read somewhere that you might first steam tempeh before marinating. Maybe this will make it more moist. Here's another recipe I found that looks yummy: Pan-Fried Tempeh with Lemongrass, Garlic, and Ginger




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