Shredded Sun-Dried Tomato Tempeh Stir-Fry Recipe
A flavorful shredded sun-dried tomato tempeh stir-fry that combines tangy tamari, smoky paprika, and aromatic spices for a nutritious and satisfying plant-based meal. Perfectly golden tempeh shreds sautéed with shallots, garlic, and sun-dried tomatoes make a versatile dish to enjoy over chickpea rice or greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian Fusion
- Diet: Vegetarian
Ingredients
Tempeh and Marinade
- 1 tbsp tamari
- 1 tbsp mirin
- 1 tbsp red wine vinegar
- 1, 8oz package of tempeh
Cooks' Ingredients
- 2 tbsp avocado oil
- 1 large shallot, diced
- 1/4 cup sun-dried tomatoes packed in oil, drained and julienned
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/4 tsp allspice
- 1/4 tsp ground white pepper
- Kosher salt, to taste
Instructions
- Grate the Tempeh: Place a box grater over a large bowl or cutting board. Cut the tempeh block in half and grate it using the largest holes. Mince any large pieces remaining with a knife. In a small bowl, mix the tamari, mirin, and red wine vinegar, then set aside.
- Cook the Tempeh: Heat 1 tablespoon of avocado oil in a pan over medium heat. Add the grated tempeh in a single layer and cook undisturbed for 2 minutes. Sprinkle with a pinch of kosher salt, then toss and stir occasionally for about 5 minutes, until the tempeh is golden. Transfer to a bowl, clear the pan.
- Sauté Shallots and Sun-Dried Tomatoes: Heat the remaining tablespoon of oil in the pan. Add diced shallots with a pinch of salt and sauté for about 5 minutes until lightly colored. Stir in the julienned sun-dried tomatoes and minced garlic. Cook for another 2 minutes until garlic is fragrant.
- Add Spices: Stir in smoked paprika, ground coriander, fennel seeds, allspice, and ground white pepper. Sauté the mixture for 2 minutes to toast the spices and deepen flavors.
- Combine Tempeh and Marinade: Add the cooked tempeh back to the pan and pour in the tamari-mirin-vinegar mixture. Stir well to combine and cook until the liquid is fully absorbed by the tempeh, coating it in the flavorful sauce.
- Final Seasoning and Serve: Remove from heat, taste, and adjust seasoning if necessary. Serve warm with your choice of grains like high-fiber chickpea rice or fresh greens for a balanced meal.
Notes
- Ensure to grate tempeh finely for better texture and flavor absorption.
- Use avocado oil for its high smoke point and neutral flavor.
- Sun-dried tomatoes packed in oil add extra richness; drain well before using.
- Adjust spices according to your heat preference.
- This dish pairs excellently with chickpea rice for extra protein and fiber.
