A quick, easy vegan stir fry using tempeh and a low-carb, gluten-free teriyaki sauce to supercharge your day. Tempeh is made from fermented soybeans and is a rich plant source of proteins, phytoestrogens, and fiber. See the health benefits of phytoestrogens for women going through menopause.
Ingredients for Teriyaki Tempeh
- Tempeh, 200 gram, thinly sliced
- Onion, 1, thinly sliced
- Bell Peppers (Green, Yellow, Red), 1/2 each, thinly sliced
- Arrowroot four, 1 Tablespoon
- Avocado oil for stir frying
- Tamari sauce, 2 Tablespoon
- Sake, 2 Tablespoon
- Low-carb sweetener, 2 Tablespoon
Instructions for Teriyaki Tempeh
1.Slice tempeh, onion, and bell peppers into thin strips.
2.Coat tempeh with arrowroot flour.
3.In a small bowl, make teriyaki sauce by mixing tamari sauce, sake, and sweetener.
4.Oil a large pan and pan fry tempeh strips 1-2 minutes per side. Take out when they are golden brown. Set aside.
5.Stir fry onion and bell peppers in the same pan.
6.Pour the teriyaki sauce over and add back the pan fried tempeh. Stir them well until the sauce thickens.
7.Serve with rice or your favorite salad.
Watch How to Make Teriyaki Tempeh
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