lunch

Tempeh and Zucchini Stir-Fry with Scallions and Ginger

Name: Tempeh and Zucchini Stir-Fry with Scallions and Ginger
Ingredients: 157.6 g Tempeh; 196.2 g Rice, white, long-grain, cooked; 156.9 g Squash, zucchini, baby, raw; 1.0 g Oil, olive, salad or cooking

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Tempeh157.6 g

Rice, white, long-grain, cooked196.2 g

Squash, zucchini, baby, raw156.9 g

Oil, olive, salad or cooking1.0 g

Instructions

Prepare the ingredients: Slice the tempeh into 1/2-inch thick batons. Slice the baby zucchini into thin rounds and roughly chop some fresh ginger and scallions for aromatics.

Heat a wok or heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl to coat.

Add the tempeh batons and sear until deeply golden brown and crisp on all sides, about 5-6 minutes. Remove from the pan and set aside.

In the same pan, add the zucchini rounds. Stir-fry quickly over high heat until they are charred at the edges but still retain a snap, about 3 minutes.

Return the tempeh to the pan. Add a splash of soy sauce (for seasoning) and the fresh ginger and scallions. Toss for 1 minute until fragrant and the aromatics have softened.

Serve immediately over a bed of fluffy, steamed white rice. Garnish with a drizzle of sesame oil (optional) and extra fresh scallions for a bright finish.