Genève’s Kitchen

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Tempeh Each Day Keeps The Doctor Away!

August 1st, 2006 · 7 Comments

tempeh.jpgIt's true that there are lots of healthy benefits to be gained by eating tempeh which, if you're not familiar with the stuff, is made from fermented soybeans.  I always found both tofu and tempeh to be dry, bland, and lacking in flavor but I didn't want this to be the reason that I was depriving my body of such healthy food.  I love to experiment with unfamiliar foods and I love a challenge.  My curiosity helped me to come up with a flavorful way to enjoy tempeh.  I use my ginger peanut dressing that I posted about in Rolling into Summer and I prepare the tempeh by stir-frying it in a little olive oil on the stove to lightly brown all of the sides.  Once browned I remove them from the pan and set aside while I stir-fry some broccoli and edamame (the frozen shelled kind).  I add everything to a bowl, add the dressing and dinner is served!

Tempeh with Broccoli, Edamame and Ginger Peanut Dressing

  • 1 package tempeh (I love the three grain kind)
  • 2 cloves garlic
  • A few tablespoons olive oil
  • 1-2 heads of broccoli cut into florets
  • 1-2 Cups shelled frozen edamame
  • 1 pinch red pepper flakes (optional)

See below for dressing recipe

1)  Cut the tempeh into 1/2 – 1 inch cubes.  Heat a pan over medium heat and drizzle a few tablespoons of olive oil.  Once the pan is sizzling hot add the tempeh and stir-fry until it gets golden brown on each side.  Remove from heat and set aside.

2) Prepare dressing while the tempeh is on the stove – keep an eye on it though and stir occasionally.

3)  Add a few more tablespoons of olive oil to the pan and add the broccoli, garlic, and edamame.  If you like a touch of heat add a pinch of red pepper flakes.  Once the broccoli loses it's rawness and the edamame is heated through remove from heat and add into a large bowl.  Add the tempeh.  Add the dressing and mix all together.  You may have some dressing left over depending on how much broccoli and edamame that you use – I often have extra dressing left over that I use for other things during the week – it's great as a dip for veggies.

Note:  Adding some crushed peanuts on top adds a delicious crunch! 

Ginger Peanut Dressing 

  • 4-6 Tablespoon water (this is to thin out the sauce, I use 6 for a very runny sauce but if you prefer it a little thicker use less) – I use only 4 when making it for the stir-fry
  • 1/4 Cup Peanut butter (My favorite kind of peanut butter is the all natural kind so that's what I used here – there's no sugar added. If you use the kind of peanut butter that already has sugar added then go light on the brown sugar that I add later or maybe omit that ingredient all together – you'll have to go by taste…)
  • 2 Tablespoon brown sugar
  • 2 Tablespoon Tamari soy sauce, low sodium (use whatever kind of soy sauce that you have on hand)
  • 2 Tablespoon Rice vinegar
  • 1 Teaspoon freshly grated or finely chopped ginger (I got a microplane for Christmas and I LOVE to use it for grating ginger – you'll find that the ginger blends into the sauce very easily when grated)
  • 1 Teaspoon sesame oil
  • 1 Clove garlic finely chopped

Instructions: 1) I mix all the ingredients together – adding the water last so that I can control for the viscosity. As you'll see, the peanut butter "melts" when you start stirring it with the soy sauce and other ingredients – stir very well until everything is combined.

Tags: Entree · Salads

7 responses so far ↓

  • Tanna // Aug 2, 2006 at 2:49 am

    That looks spectacular! I love broccoli.
    Excellent my dear.

  • sherri // Aug 2, 2006 at 11:59 am

    Yum !! I love tofu and it would be so great with that dressing and those veggies. Never tried tempeh !it’s all about the marinating!!

  • Ivonne // Aug 3, 2006 at 1:34 pm

    You have made crave broccoli and tempeh!

  • LB // Aug 9, 2006 at 2:32 pm

    I’ve finally caught up on all your recent posts – now I’m starving and I still have two hours of work left! Keep it up girl – and know that I’m on the edge of my seat waiting for another video post.

  • Laura // Aug 9, 2006 at 3:13 pm

    I made this the other night – very tasty and healthy! I think the key to the tempeh is cutting into small enough pieces and truly stir-frying them so they feel & taste cooked. Although my dish was very good, I should have paid more attention to the directions, as I just let large cubes of tempeh sit undistuurbed in my pan resulting in semi-cooked tempeh. Lesson learned!! That being said, the peanut sauce made it all better. I look forward to trying this one out again!

  • Karen // Aug 29, 2006 at 5:54 pm

    Hi Geneve, I just made this dish for dinner and it was excellent. My boyfriend who had never eaten Tempeh before loved it too. I will definitely make this again. Thanks!

  • Mark’s Daily Apple » Blog Archive » Healthy Tastes Great! // Jan 25, 2007 at 11:43 am

    [...] Tempeh Stir-Fry with Broccoli [...]