Ginger Tempeh & Udon Stir-Fry

Ginger Tempeh & Udon Stir-Fry with sautéed vegetables makes for a quick, easy, and deliciously protein-packed meal! Try substituting with other proteins or vegetables of your liking!

Ingredients

Serves: 4 Time: 45-50 minutes

Ginger Tempeh & Udon Stir-Fry

• 1 block tempeh, cubed or sliced
• 1/2 yellow onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 medium carrot, thinly sliced
• 1/2 cup mushrooms, sliced
• 3 garlic cloves, minced
• 8-10 oz. udon noodles
• Optional toppings: Minced cilantro, chopped scallions, chopped peanuts, sriracha

Stir Fry Sauce

• 1 heaping Tbs corn starch
• 3 Tbs soy sauce
• 1 tsp ground ginger or fresh ginger
• 1/2 tsp black pepper
• 1/4 tsp chili flakes (optional)
• 1/2 cup orange juice
• 1/2 cup water
• Sesame oil
• Rice vinegar

Directions

1. First, prepare your vegetables.
2. Next, prepare the stir-fry sauce by combining the stir-fry sauce ingredients in a small bowl or measuring cup and whisking together.
3. Then, preheat a skillet on medium heat and begin boiling water for the udon.
4. When the water for your udon boils, add the noodles and cook for 7-8 minutes. Then, quickly drain the noodles and rinse them in the colander with cold water. Set aside.
5. Once hot, lightly coat the skillet with sesame oil.
6. Sauté the onion for 4-5 minutes or until translucent.
7. Then, add the tempeh, carrot, and bell pepper. Sauté for another 5 minutes before adding the garlic.
8. Stir in the garlic for 2 minutes, then add the mushrooms and continue to stir for 5-7 minutes. Add a splash of rice vinegar.
9. Create a well in the center of the skillet, pushing the vegetables to the end.
10. Then, pour in the stir fry sauce and allow it to sit until it darkens, bubbles, and thickens.
11. Stir the vegetables into the sauce until well incorporated.
12. Finally, add the udon noodles back into the dish, stirring for another 2-3 minutes.
13. Serve hot and enjoy!

Nutrition Information

Nutrition Disclaimer

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