Tempeh & Broccoli Stir-Fry with Quinoa
Tempeh & Broccoli Stir-Fry with Quinoa
Ingredients
For the Stir-Fry
- 1 cup quinoa, uncooked
- 2 cups water
- 1 pound tempeh, cut into 1/2-inch cubes
- 4 cups broccoli florets
- 1 red bell pepper, seeded and thinly sliced
- 1 cup snap peas, trimmed
- 2 tablespoons sesame oil, divided
For the Tamari-Ginger Sauce
- 1/4 cup tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
Rinse the quinoa thoroughly under cold water. Combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
While the quinoa cooks, prepare the sauce. In a small bowl, whisk together tamari, rice vinegar, maple syrup, grated ginger, and minced garlic. In a separate small bowl, dissolve cornstarch in 2 tablespoons of water to create a slurry. Add the cornstarch slurry to the tamari mixture and whisk until well combined.
⏱️ 5 min
- 3
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the cubed tempeh and cook, stirring occasionally, for 5-7 minutes, or until golden brown and slightly crispy on all sides. Remove tempeh from the skillet and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of sesame oil to the same skillet. Add the broccoli florets and red bell pepper. Stir-fry for 3-5 minutes, or until vegetables are tender-crisp.
⏱️ 5 min
- 5
Add the snap peas to the skillet and stir-fry for another 1-2 minutes.
⏱️ 2 min
- 6
Return the cooked tempeh to the skillet with the vegetables. Pour the prepared tamari-ginger sauce over the tempeh and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
⏱️ 2 min
- 7
Serve the tempeh and broccoli stir-fry immediately over the cooked quinoa. Garnish with sesame seeds and sliced green onions, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Tempeh & Broccoli Stir-Fry with Quinoa
For the Stir-Fry
- 1 cup quinoa, uncooked
- 2 cups water
- 1 pound tempeh, cut into 1/2-inch cubes
- 4 cups broccoli florets
- 1 red bell pepper, seeded and thinly sliced
- 1 cup snap peas, trimmed
- 2 tablespoons sesame oil, divided
For the Tamari-Ginger Sauce
- 1/4 cup tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
Rinse the quinoa thoroughly under cold water. Combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
While the quinoa cooks, prepare the sauce. In a small bowl, whisk together tamari, rice vinegar, maple syrup, grated ginger, and minced garlic. In a separate small bowl, dissolve cornstarch in 2 tablespoons of water to create a slurry. Add the cornstarch slurry to the tamari mixture and whisk until well combined.
⏱️ 5 min - 3
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the cubed tempeh and cook, stirring occasionally, for 5-7 minutes, or until golden brown and slightly crispy on all sides. Remove tempeh from the skillet and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of sesame oil to the same skillet. Add the broccoli florets and red bell pepper. Stir-fry for 3-5 minutes, or until vegetables are tender-crisp.
⏱️ 5 min - 5
Add the snap peas to the skillet and stir-fry for another 1-2 minutes.
⏱️ 2 min - 6
Return the cooked tempeh to the skillet with the vegetables. Pour the prepared tamari-ginger sauce over the tempeh and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
⏱️ 2 min - 7
Serve the tempeh and broccoli stir-fry immediately over the cooked quinoa. Garnish with sesame seeds and sliced green onions, if desired.
⏱️ 4 min