Spicy Asparagus-Tempeh Stir-Fry

Number of Servings: 4 (403g)
Prep Time: 10 min.
Cook Time: 15 min.


  • ¾ lb. asparagus spears
  • ¾ cup low sodium vegetable broth
  • ¼ cup low sodium soy sauce
  • 2 tsp. cornstarch
  • 2 Tbsp. sesame oil, divided
  • 1 (8 oz.) package multigrain tempeh, thinly sliced
  • 4 garlic cloves, minced
  • ½ tsp. crushed red pepper
  • 1 (6 oz.) package sliced shiitake mushrooms
  • 3 cups hot cooked brown rice


  1. Snap off tough ends of asparagus. Cut spears diagonally into 2″ pieces. Set aside.
  2. Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside.
  3. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add tempeh, and stir-fry until golden (4-5 minutes). Remove tempeh from pan; set aside.
  4. Heat remaining 1 tablespoon sesame oil in the same pan. Add garlic, crushed red pepper, asparagus, and mushrooms. Stir-fry until asparagus is crisp-tender (3 minutes).
  5. Add broth mixture; bring to a boil, and cook until thickened (2-3 minutes).
  6. Add tempeh, and cook until thoroughly heated (1 minute). Serve over brown rice.

Nutrition Facts

4 servings per container

Serving Size 403g

Amount per serving
Calories 405
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 3.5g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 610mg 27%
Total Carbohydrate 54g 20%
Dietary Fiber 8.5g 32%
Total Sugars 3g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 4g
Protein 17g
Vitamin D 0.2mcg 0%
Calcium 119.6mg 10%
Iron 7.3mg 40%
Potassium 960mg 20%
Vitamin A 48.6mcg 6%
Vitamin C 5.9mcg 6%
Vitamin E 1.5mg 6%
Vitamin K 36.5mcg 30%
Thiamin 0.3mg 25%
Riboflavin 0.3mg 25%
Niacin 5.9mg 40%
Vitamin B6 0.5mg 30%
Folate 63mcg 16%
Vitamin B12 0mcg 0%
Biotin 1.6mcg 6%
Chloride 51mg 2%
Pantothenate 1.5mg 40%
Phosphorus 236.5mg 20%
Iodine 0mcg 0%
Magnesium 96.9mg 25%
Zinc 2mg 20%
Selenium 15.3mcg 25%
Copper 0.4mg 45%
Manganese 2.1mg 90%
Chromium 0.6mcg 2%
Molybdenum 4.3mcg 8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Brown Rice, Asparagus, Five Grain Tempeh (filtered Water, Organic Soybeans, Organic Brown Rice, Organic Sesame Seeds, Organic Sunflower Seeds, Organic Millet, Organic Apple Cider Vinegar, Starter Culture (rhizopus Oligosporous)), Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Shiitake Mushroom, Low Sodium Soy Sauce (water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less Than 1/10th Of 1% As A Preservative), Sesame Oil, Garlic, Cornstarch, Red Pepper Flakes.

Latest from Our Blog

College Lunch

Roasted Beet & Goat Cheese Sandwich

When it comes to preparing food, college dorm living can seem two steps away from camping. It only worsens when daytime dining hall options are limited to a scarcely stocked canteen or a busy schedule that requires a dorm room to be stocked with actual food. My colleagues have shared dorm room hacks and tips for turning your dorm room into a kitchen. As college students make the move to dorm rooms for another year it’s a good time to revisit these ideas and more.

Continue Reading »