Broccoli Mushroom Stir Fry with Tempeh

 You can see the soybeans in the squares of tempeh

I've never been on the tempeh bandwagon. Perhaps I've avoided it because it's close to being a meat analogue which is not in my diet. I've never ever missed eating meat and some of the mimic-meats gross me out because they are so very meat-like. But I do like tofu which is also made from soybeans. Tempeh is fermented soybeans, pressed into a firm cake-like square. It's important to simmer the tempeh in water for 30 minutes to get rid of the bitter taste.

I figured it was time to try it out and what better way than in a stir fry? I am happy to report that after my initial reservation I really enjoyed it! The leftovers were great and I enjoyed every last morsel. I'll be trying out more tempeh recipes in the near future.

This stir fry is excellent over quinoa.

Ingredients
8 oz. package of tempeh
1-2 tsp avocado or olive oil
2 tsp cornstarch
salt & pepper to taste
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1-2 tsp avocado or olive oil
8 ounces mushrooms, sliced
1/2 red bell pepper sliced
2 garlic cloves, minced
1-2 tsp fresh ginger
2-3 cups of finely chopped broccoli, steamed until barely tender
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3 TB soy sauce
2 TB filtered water
1 TB mirin
1/2 tsp ume plum vinegar
2 tsp toasted sesame oil
1/2 tsp crushed red pepper

Directions
In medium saucepan simmer tempeh in water for 30 minutes. While tempeh is simmering, steam broccoli until barely tender, drain, and run cold water over to keep green color and stop cooking.

When tempeh has simmered for 30 minutes, drain, cool and cut into 1/2 inch squares. Toss in cornstarch, salt and pepper. Heat oil in medium pan and saute until lightly browned. Set aside.

In wok, heat oil and saute mushrooms and bell pepper until mushrooms release moisture. Add garlic and ginger and stir fry for a minute or so. Add broccoli, tempeh, and rest of seasoning ingredients. Taste and adjust seasonings if needed. Stir fry until thoroughly heated through and serve over quinoa or brown rice.

Tempeh in its "raw" state.

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