As part of my mission to turn old favorites into plant-based recipes, I discovered gluten-free tempeh* is a perfect stand-in for steak in a stir fry. The fermented soy in the tempeh will soak up loads of flavor from the sauce, and sauteeing your tempeh for a few minutes helps bring out the flavor (uncooked tempeh may be a bit weird, flavor-wise, for some people, but once it’s cooked, it is amazing!).
If you saw my recipe for Egg Foo Yung, you’ll recall that one suggestion I made is using the stem of broccoli to make the vegetable filling. This recipe uses broccoli florets, so maybe serve the two dishes in the same week (that’s how I did it!). Also, if you have leftover green onions, they can be put to use here as well.
*: Make sure your tempeh is gluten free as not all brands / flavors are.
Mongolian Tempeh Stir Fry
By July 30, 2017Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
This easy gluten-free stir fry features tempeh, a fermented soybean product. Make sure you verify your tempeh is gluten free!
- 2 tablespoons canola oil divided
- 1 package gluten-free tempeh sliced into half-inch strips
- 1/4 cup brown sugar
- 3 tablespoons tamari or gluten-free soy sauce
- 2 tablespoons rice vinegar unseasoned
- 1 bunch broccoli cut into florets or 2 cups pre-cut florets
- 2 carrots, red bell peppers, zucchini, or other vegetables sliced
- 2 cups cooked rice
- Heat 1 tablespoon in a skillet. Add the tempeh and stir fry for about five minutes. Remove from the skillet and set to the side.
- Combine the brown sugar, soy sauce, and vinegar in a small bowl. Add the other tablespoon of oil to the skillet, heat, and then add the broccoli and bell peppers to the pan. Stir fry until the vegetables start to soften.
- Add the soy sauce mixture and tempeh. Cook together for five minutes. Serve over rice.