This is especially wonderful when you can get fresh peas and summer-ripe tomatoes, but you can also use canned diced tomatoes and frozen peas with tasty results. Tempeh typically requires a lot of oil to cook properly. By crumbling it, you reduce the cooking time and the amount of oil needed.
- 2 Tbs. olive oil
- 8 oz. tempeh, crumbled (2 cups)
- 1/2 tsp. anise seeds
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 2 tsp. salt
- 1 cup vegetable broth or liquid from canned tomatoes
- 6 medium cloves garlic, minced
- 1 large Spanish onion, thinly sliced
- 2 medium zucchini, halved lengthwise then thinly sliced on diagonal
- 2 cups fresh or frozen peas
- 2 cups diced fresh or canned tomatoes (if using canned, drain and reserve liquid)
- 1 1/2 cups coarsely chopped flat-leaf parsley
In wok, heat 1 tablespoon oil over medium heat. Add tempeh and stir-fry
Set wok over high heat and add remaining 1 tablespoon oil. Add garlic and onion and stir-fry 2 1/2 minutes. Add zucchini and remaining 1 teaspoon salt and stir-fry 2 minutes.
Reduce heat to medium and stir in peas. Cover and cook 2 minutes.
Uncover and add tomatoes, reserved tempeh mixture, remaining 1/2 cup broth and parsley. Mix well and stir-fry 2 minutes. Serve hot.
- Calories: 211
- Carbohydrate Content: 23 g
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 12 g
- Saturated Fat Content: 1 g
- Sodium Content: 807 mg