Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re ready to bake everything. Plus it leaves plenty of leftovers to prepare your lunch for the next day.

Since tempeh and edamame are soy-based, you can replace that protein with a fried or scrambled egg, or already cooked chicken or shrimp. Or you can leave it out entirely for a 100% vegetable dish that is soy-free.

Ingredients

Time: 45 minutes Serves: 4-6

Baked Stir-Fry

• 1 8oz. package of tempeh, cubed
• 1/2 yellow onion, sliced
• 2-3 large garlic cloves, minced
• 3 large carrots, diced
• 1/2 large green bell pepper, sliced
• 2 cup broccoli florets, chopped
• 1 bag frozen edamame, thawed
• 1 cup rice, cooked

Stir-Fry Sauce

• 6 Tbs Soy Sauce
• 2 Tbs Brown Sugar
• 4 tsp Rice Vinegar
• 2 tsp black pepper
• 1 cup water or vegetable stock
• 2 Tbs cornstarch

Directions

1. Begin by preheating the oven to 400ºF and cooking your rice, whether on the stove or in a rice cooker. Leftover rice will also work just fine.
2. Then prepare your onion, carrot, bell pepper, garlic, and tempeh. Set aside.
3. In a measuring cup, combine your sauce ingredients. Then transfer to a saucepan and cook on medium-low heat, stirring frequently until the sauce darkens and thickens. Once thick, turn off the heat and set the sauce aside.
4. Transfer the onion, carrot, bell pepper, garlic, and tempeh to a casserole dish or deep baking pan. Add half of your stir fry sauce to the pan and mix it into the veggies and tempeh.
5. Place the baking pan in the oven and bake for 20-25 minutes, checking and stirring halfway through. Then reduce heat to 350ºF.
6. While that is baking, steam your broccoli and reheat the edamame. This can be done either in the microwave or placing a colander over a pot of boiling water, steaming until the broccoli is still firm but slightly softened.
7. Then, after your veggies/tempeh have cooked for 20-25 minutes, remove from the oven and scoot them to one side of the pan.
8. Add the rice, broccoli, and edamame to the dish and add a little bit more of the stir-fry sauce, reserve some for serving. Mix all the ingredients together well.
9. Serve the dish as it is, or return to the oven and bake for another 10 minutes.

Optional toppings include: chopped dry roasted peanuts, scallions, sriracha, lime juice, cilantro, or sliced jalapeño.

Store leftovers in the fridge for up to 3-4 days.

Nutrition Information

Nutrition Disclaimer

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