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The stir-fry skillet is a place to get creative. Pick a protein and your favorite vegetables; practically any combo you can dream up will work if you cook each component properly. A full-bodied sweet-and-sour sauce made with orange juice tamed the tempeh and contributed just enough sweetness. Sliced scallions gave our stir-fry a mild bite. Serve with brown rice and toasted sesame seeds.

Stir-Fried Tempeh with Orange Sauce [Vegan]

Calories

287

Serves

Ingredients

For the Sauce:

1/4 cup dry sherry or Chinese rice wine
1/4 cup water
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 1/2 teaspoons expeller-pressed toasted sesame oil
1/4 teaspoon grated orange zest, plus 3/4 cup juice (2 oranges)

For the Stir Fry:

2 tablespoons expeller-pressed canola oil
12-ounces tempeh, cut into 1/2-inch pieces
2 tablespoons low-sodium soy sauce
1 pound broccoli, florets cut into 1/2-inch pieces, stalks peeled, halved, and sliced thin
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
6 scallions, sliced thin on bias

Preparation

For the sauce, whisk all ingredients together in bowl.
For the stir-fry, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add tempeh and soy sauce, and cook, stirring occasionally, until well browned, 4 to 6 minutes; transfer to plate.
Return now-empty skillet to high heat, add remaining 1 tablespoon oil, and heat until just smoking. Add broccoli and bell pepper, and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes.
Stir in browned tempeh. Whisk sauce to recombine, then add to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds. Off heat, sprinkle with scallions and serve.
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