Recipe Details

Szechwan Tempeh Vegetable Stir-Fry

Number of Servings: 4

Serving Size: 1 1/2 cups

Stir-frying is a healthy cooking technique. But often at Chinese restaurants, extra oil can sneak into a stir-fry, adding unnecessary calories and fat. Here you'll know exactly what you're getting. Two teaspoons of flavorful sesame oil goes surprisingly far.

Name: Amount:
natural vegetable broth 0.75 cup
organic ketchup 0.25 cup
naturally-brewed reduced-sodium soy sauce 2 Tbsp
Asian garlic-chili sauce 2 Tbsp
grated fresh ginger root 1.50 tsp
toasted sesame oil 2 tsp
tempeh, cut into 24 pieces 8 oz
sliced Vidalia, Maui, or other sweet onion 1.50 cups
bite-size broccoli florets 3 cups
sliced red bell pepper 3 cups

In a small saucepan over medium-high heat, add the broth, ketchup, soy sauce, garlic-chili sauce, and ginger. Cook for 5 minutes, stirring occasionally.


Meanwhile, heat the oil in an extra-large nonstick skillet or wok over medium-high heat. (Reduce the heat if the oil begins to smoke.)


Stir-fry the tempeh and onion for 5 minutes or until the tempeh is lightly browned.


Add the broccoli and bell peppers and stir-fry for 2 minutes.


Add the broth mixture and continue to stir-fry for 1 minute, or until vegetables are tender-crisp.


Serve over steamed brown basmati rice or whole wheat couscous.

Nutritional Information (per serving)
Calories 190
Calories from Fat 54
Total Fat 6g
Saturated Fat 1g
Cholesterol 0mg
Sodium 480mg
Potassium n/a
Carbohydrates 20g
Dietary Fiber 8g
Sugars n/a
Protein 15g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Carbohydrate 1 Medium Fat Total