Tempeh Stir-Fry

Tempeh Stir-Fry

Text Size:


Preparation time:
25 minutes
Cooking time:
15 minutes.


6 servings

Serving size:
1/6 of recipe

In a small bowl, whisk together cornstarch, 1/4 cup water, and soy sauce; set aside. In a nonstick wok or large nonstick skillet, heat corn oil and sesame oil at medium-high heat. Add tempeh and stir-fry for about 5 minutes, or until golden. Add pepper, zucchini, broccoli, and garlic and cook for 5 minutes; stirring frequently (1–2 tablespoons of water can be added if needed to prevent ingredients from sticking to the pan). Mix in corn, green onions, and mushrooms. Whisk cornstarch mixture again and pour over vegetables. Cook, stirring frequently, for about 4–5 minutes, or until vegetables are tender, but still crisp. Sprinkle with red pepper flakes to taste. Serve immediately, either alone or over brown rice.

Nutrition Information:

Calories: 186 calories, Carbohydrates: 14 g, Protein: 10 g, Fat: 10 g, Saturated Fat: 2 g, Sodium: 219 mg, Fiber: 4 g

Exchanges per serving: 1/2 starch, 1 nonstarchy vegetable. Carbohydrate choices: 1.



Get Diabetes-Friendly Recipes In Your Inbox

Sign up for Free

Stay Up To Date On News & Advice For Diabetes

Sign up for Free

Get On Track With Daily Lifestyle Tips

Sign up for Free

Save Your Favorites

Save This Article

Save This Recipe