Tempeh Kelp Noodle Stir-Fry
Recipe by Megan Horsley
This stir-fry is packed with immune-boosting and gut-supportive fermented ingredients. The addition of broccoli and cabbage also makes this dish particularly supportive of liver detoxification and hormone balancing. Lastly, the star of the dish is the lower-carb, lower-calorie, and mineral-rich glass-like kelp noodles that offer a lighter alternative to typical noodle stir-frys.
Mix together the tempeh marinade ingredients: tempeh, coconut aminos, miso paste, rice vinegar, sesame oil and maple syrup. Marinate the tempeh cubes for about 15 minutes. Remove the tempeh cubes and set aside the marinade.
Heat a large pan over medium heat, add the tempeh cubes in a single layer and brown the sides, about 2 minutes on each side. Once browned, remove from the pan.
Next, add a bit of oil to the pan and add the minced shallots, broccoli florets, shredded carrots and shredded cabbage. Sauté until lightly browned.
Mix in the leftover tempeh marinade. Then add in the ginger, garlic, and the kelp noodles, mixing until just combined. Set the tempeh cubes on top and cover, until everything is just heated.
Garnish with sesame seeds, green onions, microgreens and a sesame chili sauce, if desired.
Substitutions: Make soy free by omitting tempeh and eat as a veggie packed side dish with your choice of protein No coconut aminos? Use tamari or leave out all together
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