Tempeh Stir Fry with Vegetables

Instructions

1. Step 1

   On the cutting board, cut the raw tempeh into bite-size pieces; cut the raw, washed broccoli into florets, slice the washed, seeded bell pepper, and thinly slice the washed carrot. Mince the raw garlic with the chef's knife, and peel and grate the raw ginger with the box grater.

   Cookware: Box Grater — grating, Chef Knife — prep, cutting board — prep

2. Step 2

   In the mixing bowl, bring the water to room temperature, then combine it with the soy sauce, minced garlic, and grated ginger.

   Ingredients used: 3.0 clove Garlic, 15.0 gr Ginger, 45.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl — mixing

3. Step 3

   Heat the vegetable oil in the wok over medium-high heat, add the tempeh, and stir-fry with the spatula for 6 minutes until lightly browned on several sides.

   Timer: 6 min (scalable)

   Ingredients used: 300.0 gr Tempeh, 30.0 ml Vegetable Oil

   Cookware: spatula — stirring, wok — medium-high heat

4. Step 4

   Add the broccoli, carrot, and bell pepper to the wok and stir-fry with the spatula for 8 minutes until the vegetables are bright, lightly softened, and crisp-tender.

   Timer: 8 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 250.0 gr Broccoli, 120.0 gr Carrot

   Cookware: spatula — stirring, wok — medium-high heat

5. Step 5

   Pour the sauce from the mixing bowl into the wok and toss with the spatula over low heat for 4 minutes, until bubbling gently and coating the tempeh and vegetables with a glossy sauce.

   Cookware: mixing bowl — pouring, spatula — tossing, wok — low heat

6. Step 6

   Taste the stir-fry, then add the salt and toss with the spatula until evenly seasoned.

   Ingredients used: 1.5 gr Salt

   Cookware: spatula — tossing, wok — low heat