MONTHLY FLYER
Tahini Tempeh Stir-Fry
Protein-rich and hormone-supportive with sesame, tamari, and bright veggies. Balances cortisol through amino acids, minerals, and steady glucose release.
Ingredients:
2 cups cubed tempeh
1 Tbsp olive or avocado oil
1 cup broccoli florets
2 cups cubed tempeh
1 Tbsp olive or avocado oil
1 cup broccoli florets
1 cup carrots, matchstick or shaved with vegetable peeler
1 cup green or yellow beans, trimmed
1 bell pepper, sliced
1 cup green or yellow beans, trimmed
1 bell pepper, sliced
1 onion sliced
2 cloves garlic, minced
2 tsp grated ginger
3 cups cooked brown basmati rice, quinoa, or gluten free noodles
2 cloves garlic, minced
2 tsp grated ginger
3 cups cooked brown basmati rice, quinoa, or gluten free noodles
Tempeh Marinade:
3 Tbsp coconut aminos (tamari)
1.5 Tbsp apple-cider vinegar or rice vinegar
2 tsp maple syrup
1/2 tsp grated ginger
1 clove garlic, minced
1-2 Tbsp warm water
3 Tbsp coconut aminos (tamari)
1.5 Tbsp apple-cider vinegar or rice vinegar
2 tsp maple syrup
1/2 tsp grated ginger
1 clove garlic, minced
1-2 Tbsp warm water
Tamari-Tahini Sauce:
3 Tbsp tahini
3 Tbsp coconut aminos
1.5 Tbsp maple syrup
3 Tbsp lemon juice
2 Tbsp warm water
3 Tbsp tahini
3 Tbsp coconut aminos
1.5 Tbsp maple syrup
3 Tbsp lemon juice
2 Tbsp warm water
Optional Toppings:
Green onion and Cilantro, minced
Sesame seeds, sprouts
Directions:
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Marinate the tempeh:
• Cut tempeh into bite-size cubes.
• Whisk marinade ingredients in a small bowl.
• Place tempeh in shallow dish or jar, pour over marinade, and toss to coat.
• Let sit 15–30 minutes (or overnight in fridge) to absorb flavor.
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Sauté and stir-fry:
• Heat oil in large skillet or wok over medium heat.
• Add marinated tempeh (reserve leftover marinade) and cook 5–6 minutes until golden.
• Add broccoli, beans, bell pepper, carrots, garlic, and ginger. Stir-fry 4–5 minutes until tender-crisp.
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Add sauce and combine:
• Whisk together tahini sauce ingredients.
• Pour sauce and any remaining marinade over stir-fry.
• Toss to coat evenly and heat through.
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Serve:
• Spoon over warm wild rice and sprinkle with sesame seeds or pumpkin seeds, cilantro, sprouts, green onions if desired.
Storage:
Keeps 3–4 days refrigerated. Best reheated gently over low heat. Marinade and sauce can be prepped 3 days in advance.
Prep Time: 20 minutes | Serves: 4
