Tempeh is a lovely alternative to tofu, and some prefer it for its firmer texture. This is the first time I’ve ever cooked with it; for this stir-fry I used Lightlife Organic Flax Tempeh. Note that if you use unpasteurized tempeh, it will need to be cooked more. This recipe makes about four servings.

Ingredients

1 package tempeh

1 cup of green beans

1 cup of sliced carrots

1 yellow onion, chopped

1 small can of water chestnuts

1/2 cup soy sauce

3 cloves garlic, minced

1 teaspoon fresh ginger

2 tablespoons coconut oil

2 tablespoons sesame oil

2 teaspoons cornstarch

1/3 cup water

Directions

1. Combine soy sauce, garlic, and ginger in a bowl. Cut tempeh into pieces and marinate in mixture for about 20 minutes.

2. In a skillet over medium heat, sauté the tempeh and soy mixture until browned on all sides; add the onion and sauté until translucent, then remove from heat.

3. In another skillet over medium heat, add the coconut oil and sesame oil, then the beans, carrots and water chestnuts. Stir continuously, then add the water and cornstarch.

4. Once the veggies are cooked to your liking, stir in the onions and tempeh and mix thoroughly until heated through.

Serve as is, or over rice.