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My review
Sweet and Sour Tempeh Stir-fry
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ColdCoffeeEyes32
"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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Ingredients
31 m servings 325Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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.