Recipe courtesy of Patricia Greenberg

Tempeh Pepper Steak

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 servings
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1 pound tempeh

1 tablespoon vegetable oil

1 tablespoon roasted sesame oil

4 garlic cloves, minced

1 medium onion, sliced

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

1 1/2-inch piece fresh ginger, minced

2 tablespoons low-sodium soy sauce

3 cups hot cooked rice


  1. In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.
  2. In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.
  3. Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.