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Sweet and Sour Tempeh Stir-fry

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"An easy, fast protein-and-vitamin-packed stir-fry with a subtle, complex flavor that's low fat, low carb, and vegan friendly. Serve with rice or steamed cauliflower."
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31 m servings 325 cals
Original recipe yields 2 servings

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  1. Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion; cook and stir until onion softens, about 5 minutes. Add squash and tomatoes; cook and stir until squash begins to soften, 5 to 8 minutes.
  2. Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula; toss until it begins to wilt, 1 to 2 minutes.


  • Cook's Note:
  • Substitute honey for the agave nectar if desired, but then the dish is no longer vegan.
  • Substitute lemon juice for the lime juice if preferred.

Nutrition Facts

Per Serving: 325 calories; 13.1 g fat; 34.9 g carbohydrates; 24.6 g protein; 0 mg cholesterol; 185 mg sodium. Full nutrition

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