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Recipe excerpted from the editors of America’s Test Kitchen.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>¼ cup dry sherry or rice wine</li>
<li>¼ cup water</li>
<li>2 Tbsp low-sodium soy sauce</li>
<li>1 Tbsp cornstarch</li>
<li>1 Tbsp grated fresh ginger</li>
<li>3 garlic cloves, minced</li>
<li>1½ tsp toasted sesame oil</li>
<li>¼ tsp grated orange zest</li>
<li>¾ cup juice (2 oranges)</li>
<li>2 Tbsp canola oil</li>
<li>12 oz tempeh, cut into 1⁄2-inch pieces</li>
<li>2 Tbsp low-sodium soy sauce</li>
<li>1 lb broccoli florets, cut into 1⁄2-inch pieces, stalks peeled, halved, and thinly sliced</li>
<li>1 red bell pepper, thinly sliced </li>
<li>6 scallions, thinly sliced on bias </li>
<li> Brown rice (optional) </li>
<li> Sesame seeds (optional) </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>For the sauce: Whisk all ingredients together in bowl.</li>
<li>For the stir-fry: Heat 1 Tbsp oil in skillet over high heat until just smoking. Add tempeh and soy sauce. Cook until well browned, stirring occasionally. Transfer to plate.</li>
<li>Return skillet to high heat and add remaining 1 Tbsp oil; heat until just smoking. Add broccoli and bell pepper. Cook, stirring occasionally, until vegetables are crisp-tender.</li>
<li>Stir in tempeh. Whisk sauce to recombine, then add to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds.</li>
<li>Sprinkle with scallions. Serve with brown rice and toasted sesame seeds, if desired.</li>
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