Imagine a dish that combines the creamy sweetness of roasted sweet potatoes, the hearty protein of tempeh, and a burst of vibrant Asian flavors - all ready in just 35 minutes! This Stir Fried Sweet Potato and Tempeh recipe is not just a meal, it's a culinary adventure that will tantalize your taste buds and impress even the pickiest eaters. Whether you're a vegetarian looking for a protein-packed dinner or simply someone who loves exploring exciting flavor combinations, this recipe is about to become your new favorite go-to meal.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 block tempeh, cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 bell pepper, sliced
- 2 green onions, chopped
- 1 tablespoon ginger, minced
Instructions
- Begin by preparing all your ingredients. Peel and dice the sweet potatoes into small, even cubes to ensure they cook evenly. Cube the tempeh into bite-sized pieces, slice the bell pepper into thin strips, and chop the green onions. Mince the ginger finely.
- In a large skillet or wok, heat the sesame oil over medium heat. Once the oil is hot, add the diced sweet potatoes. Stir-fry for about 5-7 minutes, or until they start to soften and turn golden brown.
- While the sweet potatoes are cooking, prepare the tempeh. In a separate bowl, toss the cubed tempeh with 1 tablespoon of soy sauce to coat it evenly.
- Once the sweet potatoes are slightly softened, push them to one side of the skillet. Add the tempeh to the other side and cook for another 5 minutes, stirring occasionally, until the tempeh is golden and heated through.
- Next, add the sliced bell pepper and minced ginger to the skillet. Stir everything together and cook for an additional 3-4 minutes, allowing the bell pepper to soften slightly while retaining some crunch.
- Drizzle the remaining tablespoon of soy sauce over the stir-fry, mixing well to ensure all ingredients are coated. Continue to cook for another 2 minutes, allowing the flavors to meld together.
- Finally, remove the skillet from heat and stir in the chopped green onions. Taste and adjust seasoning if necessary, adding more soy sauce if desired.
- Serve the stir-fried sweet potato and tempeh hot, either on its own or over a bed of rice or quinoa for a complete meal. Enjoy!
Tips
- Prep is key: Have all ingredients chopped and ready before you start cooking to ensure a smooth stir-frying process.
- Use a hot wok or skillet: High, even heat is crucial for achieving that perfect golden-brown color and preventing ingredients from becoming soggy.
- Cut ingredients uniformly: Ensure all pieces are roughly the same size for even cooking and consistent texture.
- Don't overcrowd the pan: Cook in batches if necessary to maintain high heat and allow ingredients to caramelize properly.
- Add delicate ingredients like green onions at the end to preserve their fresh flavor and bright color.
- For extra flavor, consider adding a splash of rice vinegar or a sprinkle of sesame seeds before serving.
- Experiment with additional seasonings like garlic, chili flakes, or a touch of honey to customize the dish to your taste preferences.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
