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What you'll be getting: 
Tahini and Ginger Tempeh Stir Fry

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Per Serving: 
3 oz tempeh (tossed with oil, liquid aminos and ginger)
3/4 c fully cooked brown rice
125 g veggies (bok choy, cabbage, carrots, red peppers, celery, zucchini) 
1/4 c tahini ginger sauce (tahini, ginger, brown sugar, rice vinegar, liquid aminos, oil) 

Equipment needed: Pan large enough to saute the veggies and tempeh

Start heating up your pan, when hot, add the tempeh. Saute for approximately 1-2 minutes until it begins to take on some color. 

As the veggies are cooking, drizzle in 1/4 c of water per serving to the pan. This will help steam the veggies so they cook a little bit faster. 

Once the tempeh begins to take on some color you can add the veggies. 

Cook the veggies until the carrots are tender. Once the veggies are tender you can remove the pan from the heat and drizzle the sauce over everything. The rice is fully cooked and just needs to be warmed and plated. When the rice is warm you can plate it and top with the stir fry. From start to finish this dinner takes roughly 10 minutes. Enjoy. 

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