Tempeh and Vegetable Stir Fry Recipe

Probiotic benefits and can help with menopausal symptoms.

Tempeh is a fermented soybean that originated in Indonesia. It is made by a natural culturing and a controlled fermentation process that includes adding a tempeh starter, which is a mix of live mold. When it sits for a day or two, it becomes a cake-like, fermented food product.

Tempeh has the same protein quality as meat and contains high levels of vitamins B5, B6, B3 and B2.

Tempeh and other fermented foods lead to an increase of antibodies and a stronger immune system; plus, they regulate the appetite and reduce sugar and refined carb cravings. In fact, fermented vegetables can help treat candida in the gut. Probiotics are also able to break down sugars so they’re more easily digested, break down carbohydrates, control harmful bacteria in the body, fight diarrhea, help with indigestion, fight chronic inflammation and boost immune system function. 

The isoflavones in tempeh are known to serve as a natural remedy for menopausal relief. 

METHOD
1. Warm 1 tablespoon of sesame oil over medium- high heat. Add the tempeh and cook until browned, about 2 minutes, then turn and cook for an additional 1 to 2 minutes. Transfer to a plate. 

2. Add 1 tablespoon sesame oil to the pan and heat. Add 1-2 large handfuls chopped vegetables such as carrot, broccoli, and cabbage and cook, stirring occasionally, until the vegetables are slightly softened, 3 to 4 minutes. Stir in 1 tablespoon grated ginger, 3 tablespoons vegetable stock, 1 tablespoon Tamari, and the tempeh, then remove the pan from the heat.

3. While the tempeh and vegetables cook, in a medium saucepan, bring water to a simmer over medium-high heat. Add the kelp noodles and cook just until heated through, about 3 minutes. Drain the noodles in a colander.

4. Add the noodles to the pan, return the pan to medium-high heat, and toss until the noodles are well combined with the tempeh and vegetables.

TIPS - 
You can substitute the kelp noodles for courgetti.
Tempeh has a mild nutty flavour. It absorbs flavours really well so if you have time marinade the tempeh for a least an hour in ginger, tamarin and sesame oil.