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Tempeh Steak with Red and Green Stir-Fry Recipe

Tempeh Steak with Red and Green Stir-Fry Recipe

6 servings



2 cups each: sliced red onions, red bell peppers

1 cup sliced celery

2 teaspoons minced garlic

1 teaspoon minced gingerroot

6 cups thinly sliced red or green Swiss chard or spinach

2 cups reduced-sodium vegetable broth

2 tablespoons cornstarch

1/2 - 1/4 teaspoon hot chili paste

Salt and pepper, to taste

16 ounces tempeh, cut into 6 pieces

4 teaspoons reduced-sodium tamari soy sauce


Stir-fry onions, bell peppers, celery, garlic, and gingerroot in lightly greased large wok or skillet until crisp-tender 5 to 8 minutes. Add Swiss chard and stir-fry until wilted, 1 to 2 minutes. Stir in combined broth, cornstarch, and chili paste, heat to boiling. Boil, stirring, until thickened, about 1 minute. Season to taste with salt and pepper.


Brush tempeh with soy sauce, cook in lightly greased wok over medium heat until browned, 2 to 3 minutes on each side. Serve vegetables over tempeh.

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