Sticky Stir Fry with Tempeh and Brussels Spouts
This quick and easy stir fry combines tempeh and Brussels sprouts with a deliciously sticky-sweet and spicy sauce.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Servings: 4 servings
Author: Lindsey Johnson
For the sauce:
- 1/4 cup Tamari or soy sauce
- 1/4 cup vegetable broth or water
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced or grated ginger root
- 2 teaspoons cornstarch
- 1 teaspoon crushed red pepper flakes
For the stir-fry:
- Two 8-ounce packages tempeh, cut into small cubes
- 2 tablespoons coconut or avocado oil
- 1/2 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 pound Brussels sprouts ends trimmed and quartered
- Hot cooked rice for serving
- 1/4 cup green onions thinly sliced
- Toasted sesame seeds for garnish
Combine the sauce ingredients in a medium mixing bowl. Add the cubed tempeh. Stir to coat and let sit for 15-20 minutes.
Heat a wok, a heavy-duty non-stick pan or a cast iron skillet over medium-high heat. Add the oil and heat until you see small wisps of smoke rise from the oil.
Add the onions and 1 tablespoon minced garlic to the wok, and stir-fry for 1-2 minutes. Use a slotted spoon to transfer the tempeh to the pan, leaving the sauce behind.
Stir-fry the tempeh for 3-4 minutes, then add the Brussels sprouts. Continue stir-frying until sprouts are bright green and tender crisp. Add the reserved sauce to the pan and stir well to coat. Continue stir-frying to allow sauce to thicken and caramelize slightly.
Remove from heat and serve on top of hot, cooked rice. Garnish with green onions and toasted sesame seeds.