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 full of nutrients, help replenish, and detoxify. 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. Try making it for dinner and then save the leftovers for lunch the next day. By taking a step forward to bring more meatless options into your diet, you add a full spectrum of nutrients as well. 

What is Tempeh?

Tempeh, like tofu, is made from soybeans, and comes in block form. Unlike tofu, tempeh is a fermented soy product with a stronger flavor while also going through minimal processing. Tempeh has a firm, chewy texture which also makes it a good alternative to animal protein. It can be found at most grocery stores in the cooler section with other vegan and meatless foods. Arame, also 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

---

• Author: Kristen Palmer

Print Recipe

Description

A vegetarian stir fry full of fresh flavors.

---

Ingredients

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

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 Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.