Tempeh Edamame Stir-Fry with Broccoli
February 17th, 2006 Caroline
A totally soy supper! Well, not quite. This is essentially Libby’s chicken edamame stir- fry adapted, as she suggested, for vegetarians. And because I can rarely cook a recipe as written, I made a couple of other changes, too. Still, the whole dish comes together in less than the time it takes to cook a pot of rice.
4 tbsp soy sauce (divided)
1 tsp honey
1/2 cup walnuts, chopped coarsely
1 8 oz. package tempeh, cut into strips
1-2 cups frozen, shelled edamame
1/2 pound frozen broccoli florets (yes, of course, you could use a head of fresh broccoli, but the point here is easy and quick)
4 tsp dark sesame oil
3-4 tsp minced fresh ginger
3 cloves garlic, minced
1 c veggie stock
2 tbsp rice wine
Rice for 4 people
Get the rice started.
Stir the honey and 2 tbsp soy sauce together and pour over the cut-up tempeh. Let it sit while you toast the walnuts.
Toast the walnuts in a large frying pan or wok over medium heat for about three minutes, shaking the pan or stirring frequently. Drizzle the rest of the soy sauce (2 tbsp) over them, stir until the walnuts are coated, and dump them out into a bowl. No need to clean out the frying pan or wok for the next step.
Now heat the sesame oil in your pan over medium heat. Cook the tempeh for several minutes, stirring constantly. When it is getting brown and crispy around the edges, lower the heat a bit, add the garlic and ginger and stir a minute or two, making sure that they don’t burn. Now add the frozen edamame, broccoli, stock and rice wine, stir to mix well and cover. Let it simmer for about five minutes. When the broccoli is tender, toss the walnuts in, stir, and serve!
Entry Filed under: Recipes
3 Comments
1. Mamacita | February 17th, 2006 at 11:53 am
I’ve been eyeing LIbby’s edamame stir-fry and wondering how it would translate to vegetarian fare — I’m so glad you’ve done it! My one hangup is the tempeh — I tried it once and, well, haven’t tried it since. In this recipe, is the flavor very strong or does it, like tofu, take on the taste of the marinade?
2. Libby | February 17th, 2006 at 12:06 pm
Mmm, yum, this looks like a great revision!
3. Caroline | February 17th, 2006 at 4:43 pm
Well, Mamacita, I’m not the best judge about the tempeh flavor because I like it (the texture too, which also puts some folks off). But I think it mostly tasted like crispy soy sauce in this dish.