Similar to tofu, tempeh is a traditional Indonesian soy product made from fermented soybeans.
However, the fermentation process for tempeh retains the whole bean, which gives means it has more vitamins and an “earthy” flavour.
The tempeh in this recipe provides a substantial amount of protein along with copper, manganese and phosphorus. The carrots contain a significant amount of vitamin A, and the peppers provide vitamin C.
One serve provides 600 calories, 37 g protein, 37g fat and 31 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 100 g tempeh, diced into 2 cm cubes
- 1 tsp coconut oil
- 1/4 small onion, thinly sliced
- 3 medium mushrooms, sliced
- 1/2 a red bell pepper, thinly sliced
- 1 small carrot, julienned
- 1 cup cabbage, thinly sliced
- 1 tsp sesame oil;
- 2 cloves garlic, crushed
- 1 tbsp ginger root, diced very small or grated
- 1 chilli pepper, deseeded and finely chopped
- 2 tbsp crunchy peanut butter (no sugar added variety)
- 2 tbsp tamari sauce
- Juice from half a lime
- 3 tbsp boiling water
- In a small bowl combine the marinade ingredients together and stir in the tempeh, let sit for 15 minutes while you prep the vegetables.
- Heat a wok to high heat with the coconut oil.
- Place in the tempeh (reserving the marinade) and fry all sides till golden, remove from pan and set aside.
- To the same unwashed hot pan, add the onions, and toss around for a minute.
- Add mushrooms, red pepper, carrot, cabbage and toss for 2 minutes.
- Add back in tempeh and the reserved marinade and toss again for 2 more minutes or so.
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