Sir-Fry Tempeh Over Brown Rice

5.0 (1 reviews)

For the Tempeh:
5 lbs. tempeh, cut on a diagonal into 1×3-inch slices
1 qt. soy sauce
2 qts. water
1 large knob fresh ginger
2 whole oranges, peeled and segmented

• Place all the ingredients in a saucepot. Bring to a simmer and cook for 35 to 45 minutes, or until the tempeh has softened.
• Remove the tempeh and reserve the liquid. Set the tempeh aside to cool.

For the Stir-Fry:
1/2 cup vegetable oil
5 lbs. frozen stir-fry vegetable mix, thawed
Cooked tempeh
3 Tbsp. fresh garlic
2 Tbsp. minced fresh ginger
Cooking liquid from the tempeh
1 qt. Minor’s prepared teriyaki sauce
4 Tbsp. cornstarch and 4 Tbsp. water, mixed as a slurry
Cooked brown rice

• Place the oil on a flat-top griddle along with the vegetables and tempeh and cook for 5 minutes, or until heated through.
• Add the garlic and ginger and cook for an additional 2 minutes.
• Place in a hotel pan to keep warm.
• Strain the cooking liquid into a pot and combine with the Minor’s sauce.
• Bring to a simmer, whisk in the slurry, and return to a simmer to fully thicken.
• Pour over the vegetables and tempeh, toss well, and serve over cooked brown rice.

Makes approximately 25 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind