Zesty Lemon and Cabbage Stir-Fried Tempeh

Ingredients

• 1 block (7 oz) tempeh, cut into 1-inch cubes
• 2 tbsp neutral oil, divided
• 1 small red onion, thinly sliced
• 1 head Savoy cabbage, cored and shredded into thin matchsticks
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 2 tbsp chopped fresh cilantro
• 1 tsp toasted sesame seeds
• Lemon wedges, for serving

Method

1. 1Press the tempeh cubes between paper towels to dry the surface, then pan-fry in 1 tablespoon of oil over medium-high heat until golden brown and crisp on all sides, about 6 minutes.
2. 2Remove the tempeh from the skillet and set aside on a plate to prevent overcooking while you prep the aromatics.
3. 3Wipe the skillet clean, add the remaining 1 tablespoon of oil, and sauté the red onion until softened and translucent, about 3 minutes.
4. 4Add the shredded cabbage, garlic, and ginger, tossing quickly over high heat until the cabbage begins to wilt but still retains a firm bite, approximately 4 minutes.
5. 5Return the browned tempeh to the pan, then pour in the soy sauce, lemon juice, and maple syrup.
6. 6Toss everything vigorously for 1 minute until the liquid reduces slightly and coats every piece of ingredient evenly.
7. 7Remove from heat and stir in the fresh cilantro, ensuring the herbs release their aroma without wilting completely.
8. 8Transfer to serving plates, sprinkle with toasted sesame seeds, and serve immediately with lemon wedges on the side.

Nutrition per serving