Vegetable Stir-Fry with Tempeh

Name: Vegetable Stir-Fry with Tempeh
Cook time: 15 min
Yield: 4 servings
Ingredients: 180 g jasmine rice rinsed; 360 ml water for rice; 1 g fine salt divided; 45 ml soy sauce for sauce; 15 ml rice vinegar; 15 ml maple syrup; 8 g cornstarch mixed into sauce; 30 ml water for cornstarch slurry; 5 ml toasted sesame oil divided; 20 ml neutral oil divided; 400 g tempeh cut into 2 cm cubes; 10 ml neutral oil divided; 250 g broccoli florets cut into bite-size pieces; 150 g red bell pepper sliced into thin strips; 120 g carrot cut into thin matchsticks; 100 g snap peas trimmed; 12 g garlic minced; 12 g fresh ginger peeled and minced; 5 ml toasted sesame oil divided; 3 g fine salt divided; 1 g black pepper ground; 20 g scallions thinly sliced; 8 g sesame seeds toasted

A 30-minute main-course stir-fry with browned tempeh and crisp vegetables in a soy-ginger glaze, served over jasmine rice. The sauce is built once, then reduced in the pan so the finished dish stays glossy rather than watery.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

180 g jasmine rice rinsed
360 ml water for rice
1 g fine salt divided
45 ml soy sauce for sauce
15 ml rice vinegar
15 ml maple syrup
8 g cornstarch mixed into sauce
30 ml water for cornstarch slurry
5 ml toasted sesame oil divided
20 ml neutral oil divided
400 g tempeh cut into 2 cm cubes
10 ml neutral oil divided
250 g broccoli florets cut into bite-size pieces
150 g red bell pepper sliced into thin strips
120 g carrot cut into thin matchsticks
100 g snap peas trimmed
12 g garlic minced
12 g fresh ginger peeled and minced
5 ml toasted sesame oil divided
3 g fine salt divided
1 g black pepper ground
20 g scallions thinly sliced
8 g sesame seeds toasted

Instructions

Cook the rice: combine the rinsed jasmine rice and 360 ml water in a medium saucepan with 1 g of the salt, bring to a boil, cover, reduce to low, and cook until the water is absorbed and the grains are tender. Keep covered off the heat while you finish the stir-fry. Rice is tender and fluffy; no standing water remains.
Stir together the sauce in a bowl: 45 ml soy sauce, rice vinegar, maple syrup, cornstarch, 30 ml water, and 5 ml of the sesame oil. The mixture looks smooth and evenly combined.
Heat a wok or large skillet over medium-high heat. Add 20 ml of the neutral oil, then add the tempeh in a single layer and cook, turning occasionally, until browned on several sides. Transfer to a plate. Tempeh is golden-brown and lightly crisp at the edges.
Add the remaining 10 ml oil to the pan. Stir-fry the broccoli, bell pepper, and carrot for 2 to 3 minutes, then add the snap peas, garlic, ginger, the remaining 5 ml sesame oil, the remaining 3 g salt, and the black pepper. Cook, stirring constantly, until the vegetables are crisp-tender and fragrant. Vegetables are bright, tender-crisp, and coated in seasoning.
Return the tempeh to the pan, pour in the sauce, and toss for 30 to 60 seconds until the sauce thickens and glosses the vegetables and tempeh. Remove from the heat and fold in the scallions. The sauce clings to the stir-fry and forms a light glaze.
Divide the rice among bowls, top with the stir-fry, and finish with the toasted sesame seeds. Each serving has rice underneath and glazed stir-fry on top.