Tempeh and Bok Choy Stir Fry

This simple vegan dish, full of strengthening minerals, nutrients, and detoxifying ingredients, is perfect for after a holiday party. Sea vegetables are nutrient-dense, replenishing, and detoxifying. Bok choy, a Chinese cabbage, is high in fiber and helps in flushing and rejuvenating our digestive system. A quick stir-fry makes it easily digestible and nourishing. Tempeh, like tofu, is made from soybeans, and comes in block form. Unlike tofu, tempeh is a minimally processed, fermented soy product with a stronger flavor. Tempeh has a firm, chewy texture making it a good alternative to animal protein. It can be found at most grocery stores in the refrigerated section with other vegan and meatless foods. Arame, used in this recipe, is a sea vegetable that can be found in dry form in most natural food stores.

Tempeh and Bok Choy Stir Fry Recipe

INGREDIENTS

For the Sauce:
1/4 cup soy sauce
1 tbsp rice vinegar
1/2 tsp mirin
1 tbsp grated ginger
3 garlic cloves, grated
1/2 tsp brown sugar
1/4 tsp salt
1/4 tsp sesame oil
1 tsp cornstarch
2 tbsp water
1 tbsp coconut aminos
1 tsp brown sugar

For the Stir-Fry:
2 packages tempeh
1 cup water
1/8 tsp salt
1 cup dried arame
1 tbsp lemon juice
1 lb carrots
1 medium white onion
2 garlic cloves, minced
1 medium bok choy
4-6 servings brown rice
3 tbsp neutral oil
3 tsp sesame oil
1/4 cup cilantro, chopped

INSTRUCTIONS

1. Combine ingredients for the sauce. Whisk or blend and set aside.
2. For tempeh, combine water with salt in a saucepan. Cut each block into 24 rectangles. Place in pot, cover, and bring to a boil. Reduce to a simmer for 10 minutes. Drain well and set aside.
3. Place dried arame in a bowl and cover with cool water and 1 tablespoon of lemon juice. Let soak to reconstitute, then drain.
4. Peel carrots and slice on the diagonal into ¼-inch rounds and place in a bowl. Cut the onion into half-moons and add to carrots along with 2 cloves of minced garlic. Thoroughly wash bok choy and slice into ribbons, setting aside in a separate bowl.
5. Before you start stir-fry, begin to cook rice according to package directions.
6. To start stir-fry, heat 1 tablespoon of neutral oil and 1 teaspoon sesame oil in a large skillet or wok. Add carrots, onions, and garlic and cook on medium-high stirring for 6-8 minutes, until carrots are tender-crisp.
7. Add more oil if needed, push carrots to edge of pan and add bok choy to center. Sauté just until lightly wilted.
8. Remove vegetables from the pan. Add 2 tablespoons of neutral oil and 2 tsp of sesame oil to the pan. Add tempeh and stir-fry until browned. With heat at medium, add sauce. As it comes to a bubble, add cooked vegetables and arame. Stir to combine. Serve with rice and top with cilantro.

Story and Recipes by Kristen Palmer / Styling by Anna Calabrese / Photography by Dave Bryce

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