Orange-Peanut Tempeh Stir-Fry With Red Rice
One 8-oz package tempeh
1 cup orange juice
1 tsp minced fresh ginger
2 garlic cloves, minced
2 T reduced-sodium tamari (see Notes)
1⁄4 tsp red curry paste
2 T chopped fresh cilantro (or 1 tsp dried)
1 cup water
2⁄3 cup uncooked red rice
2 carrots, coarsely chopped
1⁄2 onion, cut into wedges
2 celery stalks, coarsely chopped
1⁄2 red bell pepper, sliced
8 oz fresh snow peas
1⁄3 cup peanuts
2 T shelled hemp seeds
2 tsp cornstarch
1. Cut the tempeh into cubes and place in a shallow dish.
2. Whisk together the orange juice, ginger, garlic, tamari, curry paste, and cilantro in a small bowl and pour over the tempeh. Refrigerate the tempeh and marinade for 1 hour.
3. If using a rice cooker, put the water and the rice into the cooker and prepare according to the manufacturer’s instructions. If cooking on the stovetop, bring the water to a boil in a medium saucepan. Add the rice and reduce the heat to a simmer. Cook, covered, until all the liquid is absorbed, about 20 minutes.
4. Meanwhile, heat the peanut oil in a wok or skillet. Add the carrots and sauté, stirring frequently, for 3 minutes. Add the onions and celery, and stir-fry for an additional 3 minutes. Add the pepper, snow peas, peanuts, and hemp seeds, and stir-fry for an additional 2 minutes.
5. Remove the tempeh from the marinade with a fork or slotted spoon and reserve the marinade. Add the tempeh to the vegetable mixture.
6. Add the cornstarch to the reserved marinade and whisk until smooth. Pour into the vegetable-tempeh mixture.
Cook, stirring often, until the sauce has thickened and the vegetables are crisp-tender, about 2 minutes.
7. Serve the stir-fry immediately over the hot rice.
Notes: If you can’t find red rice, you can substitute cooked brown rice, black rice, quinoa, or barley for the cooked red rice. Tamari is similar to soy sauce but is darker in color and slightly thicker. You may substitute soy sauce for tamari.
Nutrient Analysis per serving
Calories: 406; Total fat: 18 g; Sat fat: 4 g; Sodium: 555 mg; Total carbohydrates: 46 g; Dietary fiber: 7 g; Protein: 19 g;
All Fitness __ Orange-Peanut Tempeh Stir-Fry With Red Rice
— RECIPE AND PHOTO COURTESY OF SHARON PALMER, RD, AUTHOR OF THE PLANT-POWERED DIET (THE EXPERIMENT, 2012)