4 years ago1,000+ Views
The combination of asparagus with the soy sauce, mushrooms, tempeh, and brown rice is really good. It is nutty and flavorful. This makes great leftovers for lunch so feel free to double batch it. The recipe originally appeared in Cooking Light magazine and has been a long-time favorite of mine. Ingredients 3/4 pound asparagus spears 3/4 cup vegetable broth 1/4 cup low-sodium soy sauce 2 teaspoons cornstarch 2 tablespoons sesame oil, divided 1 (8-ounce) package multigrain tempeh (such as White Wave Five-Grain), thinly sliced 4 garlic cloves, minced 1/2 teaspoon crushed red pepper 1 (6-ounce) package sliced shiitake mushrooms 3 cups hot cooked brown rice Preparation Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside. Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add tempeh, and stir-fry 4 to 5 minutes or until golden. Remove tempeh from pan; set aside. Heat remaining 1 tablespoon sesame oil in same pan. Add garlic, red pepper, asparagus, and mushrooms to pan, and stir-fry 3 minutes or until asparagus is crisp-tender. Add broth mixture; bring to a boil, and cook 2 to 3 minutes or until thickened. Add tempeh, and cook 1 minute or until thoroughly heated. Serve over brown rice. Recipe source:,,10000001733510,00.html
The first time I ever had tempeh was in this recipe! I love the nuttiness of it.
Mmm, I just started cooking with tempeh and I cant get enough!