Stir Fried Tempeh And Vegetables Recipes

Steps:

• Cut tempeh into 1/2 inch cubes.
• Mix the next 9 ingredients to make a marinade.
• Pour it over the tempeh in a ziploc bag. Seal and refrigerate for 1 hour or longer. Turn it over occasionally, if you think of it.
• Heat the olive oil in a large pan.
• Add onions and cook, stirring occasionally, until they start to brown.
• Add mushrooms and cook another couple minutes.
• Add tempeh and marinade. Stir and cook a few more minutes.
• Add green beans. Cook and stir until green beans are cooked through.

Steps:

• Sauce.
• Process the garlic and ginger in a food processor until finely chopped.
• Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
• Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
• Heat the peanut sauce over very low heat, stirring occasionally.
• Pasta.
• Cook pasta according to package.
• To complete the dish.
• Heat 2 T. of canola oil in a skillet over medium heat.
• Sauté the tempeh until lightly browned on all sides, about 10 minutes.
• Pour on the 2 T. tamari and stir quickly to distribute it.
• Transfer the tempeh to a large serving bowl.
• Heat the remaining 1 T. of canola oil in the skillet over medium heat.
• Sauté the broccoli and carrots 2-3 minutes.
• Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
• Add the tempeh and cook just until warmed through, about 1-2 minutes more.
• Transfer to the serving bowl.
• Drain the pasta and toss it with the tempeh and vegetables.
• Add all but a few tablespoons of the hot peanut sauce, and toss again.
• Pour on the reserved sauce, and serve.