Stir Fry Tempeh

  • 1 - 8 oz block tempeh
  • 1/2 pound asparagus spears (or other green veggie of your choice)
  • 1 red bell pepper, cut into strips
  • 3 tablespoons stir fry sauce, divided
  • 2 teaspoons agave nectar 
  • 2 cloves garlic
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground pepper
  • 2 teaspoons olive oil
  • 1 avocado
  • brown rice for serving
Take your block of tempeh and cut it into 1/4 inch thick strips. Each strip will be rather thick so cut in half lengthwise.

In a shallow dish, combine 1 tablespoon stir fry sauce, agave nectar, garlic, red pepper flakes, ginger, and pepper. Toss the tempeh in sauce until evenly coated and allow to marinade for about 10 - 15 minutes (For extra flavor, double the amount of marinade and allow tempeh to marinate for 30 minutes, flipping halfway through).

In the mean time, heat olive oil in a large skillet over medium to medium high heat. Sauté your vegetables and bell pepper, until they are tender, about 10 minutes.

Once the tempeh has had some time to marinade, push the vegetables to the sides, and add the tempeh to the middle of the pan. Allow to cook for about 2 - 3 minutes per side  or until it looks golden brown and heated through. Once browned, remove the pan from the heat and add 2 tablespoons of the stir fry sauce and stir to evenly coat.

Serve with a side of brown rice and garnish with a few slices of avocado. Douse on the hot sauce (optional) and enjoy your healthy, flavorful meal!