Tempeh pepper steak

Yield: 1 servings

Measure Ingredient
1 pounds Tempeh
1 tablespoon Vegetable oil
1 tablespoon Roasted sesame oil
4 Garlic cloves; minced
1 medium Onion; sliced
1 medium Red bell pepper; sliced
1 medium Green bell pepper; sliced
1 Piece fresh ginger; minced (1/2-inch)
2 tablespoons Low-sodium soy sauce
3 cups Hot cooked rice

In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.

In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.

Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 1903 Calories (kcal); 51g Total Fat; (23% calories from fat); 107g Protein; 268g Carbohydrate; 0mg Cholesterol; 1252mg Sodium Food Exchanges: 15 Grain(Starch); 10 Lean Meat; 6½ Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9389 Converted by MM_Buster v2.0n.

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