Stir-fried Tempeh

Years ago, Pk introduced Ryan to tempeh (see Tempeh).  For the past 6 months, Ryan keeps bringing it up.  I looked at probably 6 or 7 different grocery stores before I finally found some.  I used a recipe from The Whole Life Nutrition Cookbook with a few alterations.  I really liked the stir-fry, but the tempeh turned out very strong.  I actually marinated mine for about 45 minutes, and I think that was a little long. The flavor was really good though.

Stir-fried Tempeh:

one 8oz package tempeh
3 T balsamic vinegar
2 T tamari (or soy sauce)
1 clove garlic, crushed
1 t Italian seasoning
1 t paprika

2 T olive oil
1 medium onion, chopped into large pieces
1 medium zucchini, chopped into chunks
about 20 baby carrots, chopped in half
1 c artichoke hearts
1 c chopped roma tomatoes
1 c chopped parsley
1/2 c chopped basil

3 c cooked brown rice


Cut the tempeh into bite-sized cubes and place in a bowl.  Add the balsamic vinegar, tamari, garlic, Italian seasoning, and paprika.  Marinate for 30 minutes.

Heat olive oil in a large skillet over medium heat.  Add tempeh; cook for 5-10 minutes, turning frequently.  Remove tempah from pan and place in a bowl; set aside.  Add onions and carrots to the skillet.  Saute for a few minutes.  Then add the zucchini.  Stir-fry until vegetables are slightly tender.  Add the artichoke hearts, tomatoes, parsley, basil, and cooked tempeh.  Stir-fry until everything is heated through, 2-5 minutes.  Serve over brown rice.