Total servings: 4
8 oz tempeh, cubed
2 Tbs soy sauce
2 cloves garlic, minced
3 Tbs oil
1 Tbs minced fresh ginger
1 medium onion, chopped
2 carrots, cubed
1 cup asparagus, cut into 5 cm pieces
1 red bell pepper, cut into strips
1 tsp vinegar
2 tsp cornstarch
Steam tempeh for 10 minutes. Mix tempeh with soy sauce and garlic and marinate for 1 hour.
Heat oil in a pan and add ginger and cook for 1 minute. Add onion and carrots and stir-fry 6 minutes.
Add tempeh with its marinade, asparagus and bell pepper. Stir-fry until the asparagus are soft. Dissolve the cornstarch in 1/4 cup water and add together with the vinegar to the mixture. Bring to boiling point and cook for one minute.
Serve the stir-fried tempeh with rice or noodles.