Asian Tempeh Stir-Fry

Skip the takeout menus and turn up the tempeh with this Asian-inspired stir fry. This recipe is abundant in antioxidant-rich colors, each offering its own unique health benefits. For instance, carrots are excellent sources of vitamin A — a nutrient required in energy metabolism and insulin secretion and cabbage contains powerful anthocyanins for brain and heart health.¹

This tempeh dish also contains isoflavones, which can help reduce the risk of nerve damage, a common complication associated with diabetes.² Plus, tempeh is rich in fiber to improve blood glucose control, immunity, feelings of fullness, and gastrointestinal health. For an energizing boost, pair this dish with a side of brown rice. This tasty dish "takes two to tempeh," so grab a friend or family member and enjoy!

Makes: 2 servings
Serving size: ½ stir fry mixture
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients for Asian tempeh stir-fry

• 2 cups shredded cabbage (purple and/or green)
• 1 large carrot
• ½ cup snow peas
• 8 oz tempeh

Simmer sauce:

• 1 tbsp olive oil
• 2 tbsp low sodium soy sauce
• ½ cup low sodium vegetable stock
• 1 tsp rice vinegar
• ¼ tsp garlic powder
• 1 tsp honey

Optional side:

• ½ cup brown rice

Directions for Asian tempeh stir-fry

1. Slice tempeh into 1.5-inch cubic pieces. Set aside.
2. In a medium bowl, add shredded cabbage, thinly sliced carrots, and snow peas. Mix until fully combined.
3. In a hot, oiled wok or pan on medium heat, add tempeh and cook until golden. Approximately 5 to 7 minutes. Remove from heat.
4. Add vegetable mixture to hot pan or wok. Cook for approximately 5 minutes.
5. Add simmer sauce and tempeh into vegetable mixture. Mix until fully incorporated. Cook for additional 5 minutes.
6. Remove from heat. May serve on top of brown rice, if desired.