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Tempeh Stir-Fry
- 1 (8.0-ounce) package tempeh, cut into bite-size cubes
- 5 thin slices fresh ginger
- 1 teaspoon fennel seeds
- 6 ounces whole wheat pasta spirals
- 1 tablespoon coconut oil
- 2 large carrots, thinly sliced
- 1 small yellow onion, halved and thinly sliced
- 1/4 cup frozen petite peas or green beans
- 1/4 cup arame seaweed, rinsed and drained
- 1 cup thinly sliced green cabbage
- 1 teaspoon curry powder
- 2 teaspoons tamari
Place tempeh and ginger in a steamer basket.
Sprinkle with fennel seeds and steam over boiling water for 20 to 30 minutes.
Discard ginger after steaming.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add pasta and cook until tender, about 9 minutes.
Drain and set aside.
Heat a wok or large skillet over high heat.
Add oil and swirl to coat the surface of the wok.
Add carrots and onion and stir-fry until vegetables begin to soften, about 3 minutes.
Add peas, arame and cabbage and stir-fry for another 2 minutes.
Stir in curry powder and tamari and cook for 1 minute more, stirring constantly. (If the mixture seems too dry, add water 1 tablespoon at a time.)
Add reserved tempeh and pasta.
Stir to combine all ingredients and cook until heated through.
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- 1 (8.0-ounce) package tempeh, cut into bite-size cubes
- 5 thin slices fresh ginger
- 1 teaspoon fennel seeds
- 6 ounces whole wheat pasta spirals
- 1 tablespoon coconut oil
- 2 large carrots, thinly sliced
- 1 small yellow onion, halved and thinly sliced
- 1/4 cup frozen petite peas or green beans
- 1/4 cup arame seaweed, rinsed and drained
- 1 cup thinly sliced green cabbage
- 1 teaspoon curry powder
- 2 teaspoons tamari