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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.
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
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 5 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 807 mg
- Sugar Content 0 g