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By Robert Boyer
Ginger Black Pepper Tempeh
8 steps
Prep:10minCook:15min
This vegan ginger black pepper tofu is smothered in a spicy sauce and the perfect dish to throw together for an easy weeknight dinner. Done in 30 minutes!
Updated at: Thu, 17 Aug 2023 13:15:01 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
8
Low
Nutrition per serving
Calories222.3 kcal (11%)
Total Fat7.5 g (11%)
Carbs23.5 g (9%)
Sugars5.9 g (7%)
Protein19 g (38%)
Sodium856.2 mg (43%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
In a non-stick saute pan warmed to medium heat, saute your onions and mushrooms until softened.
Step 2
Optional, but feel free to add a drop or two of oil and then add in tempeh, garlic and ginger and saute until garlic and ginger become fragrant.
Step 3
Stir in bell pepper and stir again for another 2 minutes.
Step 4
Pour in soy sauce, water and black pepper, then stir well to combine.
Step 5
Sprinkle cornstarch evenly over top tempeh mixture, then stir again to make sure cornstarch mixes into the sauce.
Step 6
Add in maple syrup and any additional vegetables you wish, then stir well to combine.
Step 7
Bring mixture to a low simmer and cover pan with a lid for about 5 minutes.
Step 8
Remove from heat and allow sauce to thicken and fully coat tempeh. Serve with rice or other sides of your choosing.
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Notes
9 liked
2 disliked
Easy
Go-to
Delicious
Spicy
Fresh
