Tempeh and Mushrooms Stir Fry

Tempeh is a great source of protein and low in calories. Tempeh absorbs flavors very well, and is surprisingly hearty and delicious. Marinading your tempeh is the key to delicious results. I suggest marinading for at least 6 hours, so if you know making tempeh is going to be a part of your meal plans start to marinade early or overnight in the refrigerator.

This tempeh dish was simple and filling with the addition of oyster mushrooms and asian flavors to give it next level deliciousness. Leftovers are delicious the next day for lunch in a tasty burrito wrap!

Marinade:

1 8oz package tempeh cut diagonal

1 tsp garlic powder

1 tsp onion powder

4 tbsp liquid aminos

Sauce:

1 1/2 cup water

1 tbsp fresh grated ginger

2 tbsp liquid aminos

1 tbsp cornstarch

2 king Oyster mushrooms cut into cubes

1 package 16 oz white mushrooms stems removed cut lengthwise

4 cloves garlic finely chopped

1/2 yellow onion sliced lengthwise

3 tbsp grape seed oil

1/4 cup red bell pepper chopped

1/4 cup green bell pepper chopped

Place the tempeh, onion powder, garlic powder, and liquid aminos in a covered bowl and allow to marinade for at least 6 hours.

In a small bowl combine water, ginger, liquid aminos, and cornstarch stir to combine set aside.

On medium heat in a wok or large skillet add the grape seed oil. Add marinated tempeh and allow tempeh to become golden brown on all sides then remove from pot. Immediately add the mushrooms stir. The mushrooms will seem dry as if there is not enough oil, but no worries mushrooms contain a lot of water. They will start to moisten up as they cook. Allow the mushrooms to brown about 10 minutes. Once the majority of the mushrooms have browned add the garlic, onion, and bell peppers. Stir the ingredients and allow to cook for about 3 minutes. Now add the liquid sauce mixture, stir to combine this will thicken up very quickly. Once the mixture starts to thicken turn off the stove and remove from heat.

Serve with steamed white rice.

For added protein benefits serve with quinoa instead of rice.

Serves 4