“5 Ingredients for a Delicious Teriyaki Tempeh Stir-Fry with Bok Choy”

Description

This Teriyaki Tempeh Stir-Fry with Bok Choy is a quick, healthy, and flavorful vegan dish packed with protein and vibrant vegetables. The tempeh is coated in a savory homemade teriyaki sauce and stir-fried with crisp bok choy, making for a delicious, nutrient-dense meal. Ready in just 15 minutes, this dish is perfect for a busy weeknight dinner or a light lunch. Gluten-free, plant-based, and full of umami flavor, this stir-fry will become your go-to comfort food for any day of the week.

Ingredients

• 1 block tempeh, sliced into strips
• 2 tbsp olive oil or sesame oil
• 2 cups bok choy, chopped (stems and leaves)
• 1/4 cup soy sauce or tamari (for gluten-free)
• 2 tbsp maple syrup or agave nectar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder or 1 tbsp fresh ginger, minced
• 1 tbsp cornstarch (optional, for thickening the sauce)
• 1 tbsp water (if using cornstarch)
• 1 tsp sesame seeds (for garnish)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• Cooked rice (for serving)

Instructions

1. Prepare the tempeh: Slice the tempeh into strips or cubes. In a non-stick skillet, heat the olive oil or sesame oil over medium heat. Add the tempeh and cook for 4-5 minutes on each side, or until golden brown and crispy.
2. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, and ginger. If you’d like a thicker sauce, mix the cornstarch with water and add to the sauce mixture.
3. Stir-fry the bok choy: Remove the cooked tempeh from the skillet and set aside. In the same skillet, add the chopped bok choy and stir-fry for about 2-3 minutes until the stems are tender but still crisp.
4. Combine tempeh and sauce: Return the tempeh to the skillet with bok choy. Pour the teriyaki sauce over the tempeh and bok choy, stirring to coat. If using cornstarch, let the sauce thicken for an additional minute or two.
5. Serve: Serve the stir-fry over cooked rice. Garnish with sesame seeds and red pepper flakes if desired.