Recipe courtesy of Patricia Greenberg
Tempeh Pepper Steak
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 servings
Ingredients
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
Directions
- 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.
- 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.
- Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.
