Craving a meal that’s lightning-fast, bursting with flavor, and incredibly satisfying? Look no further! This Hoisin Orange Tempeh Stir-Fry is my go-to for busy weeknights when I want something healthy without spending hours in the kitchen. The sweet and savory hoisin-orange sauce perfectly coats the hearty tempeh and crisp-tender veggies, creating a symphony of textures and tastes that will have you ditching takeout for good. Let’s get cooking!
Ingredients
• 2 teaspoons / 10 ml canola oil
• 3/4 teaspoon / 4 g grated fresh ginger
• 2 cloves garlic, minced
• 1 8-ounce / 225 g package tempeh, cut into 1/2-inch pieces
• 4 cups / 340 g sliced bok choy
• 1 cup / 128 g julienned carrots
• 1 cup / 98 g fresh snow peas
• 1 cup / 85 g cremini and/or shiitake mushrooms, sliced
• 1/4 cup / 60 ml orange juice
• 3 tablespoons / 45 ml hoisin sauce
• 1 1/2 cups / 290 g hot cooked brown rice, for serving
Instructions
1. Heat the canola oil in a large wok or skillet over medium-high heat. Add the grated ginger and minced garlic, stir-frying for about 30 seconds until their gorgeous aroma fills your kitchen.
2. Add the tempeh pieces, sliced bok choy, and julienned carrots to the wok. Continue to cook and stir for 4-5 minutes, until the vegetables are vibrant and crisp-tender.
3. Stir in the snow peas, sliced mushrooms, orange juice, and hoisin sauce. Toss everything together to coat and cook for another 1-2 minutes, just until heated through.
4. Serve the delicious tempeh and vegetable mixture immediately over a bed of hot cooked brown rice.
Nutritional Information
• PER SERVING: 285 calories
• Total Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 273 mg
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 15 g
Pro Tips
• For a milder flavor, steam the tempeh pieces for 10 minutes before adding them to the wok. This simple step removes any potential bitterness and helps it soak up the sauce.
• Feel free to customize your stir-fry! Broccoli florets, bell pepper strips, or edamame would all be fantastic additions or substitutions.
• Prep your veggies and mix the sauce ahead of time to make this 25-minute meal even faster. Store them in separate airtight containers in the fridge.
FAQ
Q: Is tempeh a good source of protein for a vegetarian diet
A: Yes, tempeh is an excellent source of plant-based protein. In this specific recipe, a single serving provides 15 grams of protein, making it a hearty and satisfying option for a vegetarian or vegan meal.
Q: Can I substitute tofu for tempeh in this stir-fry
A: Absolutely! For the best texture, use extra-firm tofu. Press it for at least 20 minutes to remove excess water, then cut it into cubes. You can pan-fry the tofu cubes until golden before adding them at the same step as the tempeh for a delicious alternative.
Q: How do I make sure this recipe is gluten-free
A: To ensure this stir-fry is gluten-free, you must use a certified gluten-free hoisin sauce, as traditional versions often contain wheat. Also, serve with a gluten-free grain like brown rice or quinoa.
Q: How should I store and reheat leftover tempeh stir-fry
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet or wok over medium heat until warmed through. This helps the vegetables stay crisp-tender, but microwaving is also a quick option.
