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

A footer photo with a grey and white marble background, three TABLE Magazines and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.

SUBSCRIBE TO TABLE TALK

Choose your region

We respect your privacy.

spot_img

Related Articles

9 Cold Weather Greens Recipes

Don't miss out on your chance to use these beautiful, seasonal greens.

Braised Pork Shoulder & Kimchi Soup

A pork dish highlighting Korean flavors.

6 Root Vegetable Recipes

Bring a root vegetable (or two) into your weekly dinner schedule.