Prepare 3 cups cooked brown rice by using 1 large bag of boil-in-bag brown rice.Tempeh is similar to tofu in its consistency and soy protein content. It works as a healthy meat alternative, and soaks up the flavor of any sauce it soaks up.


Credit: Oxmoor House

Recipe Summary test

12 mins
10 mins
22 mins
4 servings (serving size: 1 cup stir-fry and 3/4 cup brown rice)


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking Light Superfast Suppers

Nutrition Facts

390 calories; calories from fat 33%; fat 14.7g; saturated fat 2.5g; mono fat 4.9g; poly fat 5.6g; protein 18.6g; carbohydrates 49.4g; fiber 8.2g; iron 4mg; sodium 745mg; calcium 104mg.