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Ingredients
for
4
Stir-fried Vegetables with Tempeh
20 min.
Time:
453
calories
Calories:
Health Score:
93 / 100
Ingredientsfor
- Ingredients
- 400 grams Tempeh (or tofu)
- 100 grams Zucchini (rinsed and ends trimmed, cut into strips or small pieces)
- 100 grams Napa cabbage (rrinsed and trimmed, cut into strips or small pieces)
- 100 grams carrots (rinsed and ends trimmed, cut into strips or small pieces)
- 100 grams Leeks (rinsed and ends trimmed, cut into strips or small pieces)
- 100 grams soybean sprout (rinsed and ends trimmed, cut into strips or small pieces)
- 100 grams Red Bell pepper (rrinsed, seeded, and cut into strips or small pieces)
- 100 grams Fennel (rinsed and ends trimmed, cut into strips or small pieces or cut into small pieces)
- 100 grams Snow peas (rinsed and ends trimmed, cut into strips or small pieces)
- 1 Tbsp freshly chopped ginger
- 3 garlic cloves (finely chopped)
- 4 Tbsps soy sauce
- 2 Tbsps honey
- 2 Tbsps olive oil
- 2 Tbsps sesame oil
- salt
- peppers (freshly ground)
- Chili powder
Preparation
1.
Heat 1 tablespoon olive oil and 1 tablespoon sesame oil together in a wok until very hot. Add vegetables and sear one minute. Season with ginger, garlic, honey, salt, pepper, chili powder and 2 tablespoons soy sauce. Stir-fry about two minutes.
2.
Meanwhile, fry the sliced tempeh in remaining oil on both sides. Season with remaining soy sauce.
3.
Serve vegetables with fried tempeh.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 28.32 g | (29 %) | ||
| Fat | 26.79 g | (23 %) | ||
| Carbohydrates | 34.1 g | (23 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 3.84 g | (13 %) |