Spicy Asparagus-Tempeh Stir-Fry

Spicy Asparagus-Tempeh Stir-Fry - 2 Guiding Stars

Active Time

15 min.

Total Time

45 min.

Servings

4 (403 g)

If you’d like to explore tempeh but aren’t sure of how to try it, this basic stir-fry is an excellent recipe to start with. Don’t feel chained to the vegetable list: as with most stir-fry recipes, this recipe is well-suited to using up odds and ends of veggies leftover from other recipes.

Ingredients

1½ cups brown rice
¾ cup low-sodium vegetable broth
¼ cup low-sodium soy sauce
2 tsp. cornstarch
2 Tbsp. sesame oil, divided
1 (8 oz.) pkg. multigrain tempeh, thinly sliced
4 garlic cloves, minced
½ tsp. crushed red pepper
¾ lb. asparagus spears, cut into 2" pieces
1 (6 oz.) pkg. shiitake mushrooms, sliced

Directions

Cook rice according to package directions.
When rice has 15-20 minutes left to cook, whisk together broth, soy sauce, and cornstarch. Set aside.
Heat half the 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 and set aside.
Heat remaining half of the sesame oil in the same pan. Add garlic, crushed red pepper, asparagus, and mushrooms. Stir-fry until asparagus is just tender (3 minutes).
Add broth mixture and bring to a boil. Cook until thickened (2-3 minutes).
Add tempeh, and cook until thoroughly heated (1 minute). Serve over brown rice.

Nutritional analysis per serving: Calories 405; Total Fat 15g (19% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 610mg (27% DV); Total Carbohydrate 54g (20% DV); Dietary Fiber 8.5g (32% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 17g; Vitamin D 0% DV; Calcium 10% DV; Iron 40% DV; Potassium 20% DV; Manganese 90% DV; Copper 45% DV; Niacin 40% DV.