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Daniel Fast Tempeh Stir Fry

Daniel Fast Tempeh Stir Fry

A vibrant and nutrient-packed meal designed for anyone following the Daniel Fast, or simply seeking a healthy, plant-based dish. This recipe offers a delicious and satisfying way to enjoy whole foods, proving that healthy eating can be incredibly flavorful and easy to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Steaming Time 30 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Tempeh
  • 1 block tempeh cut into 1-inch cubes
Oil
  • 1 tablespoon olive oil or avocado oil
Aromatics
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger grated
Vegetables
  • 1 red bell pepper deseeded and sliced
  • 1 yellow bell pepper deseeded and sliced
  • 1 cup broccoli florets
  • 1 cup snow peas trimmed
Sauce
  • 1/4 cup low-sodium vegetable broth
  • 2 tablespoons tamari or coconut aminos ensure Daniel Fast compliant
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil optional, ensure Daniel Fast compliant
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
Garnish
  • fresh cilantro or sliced green onions for garnish (optional)

Equipment

  • Steamer basket
  • Large skillet or wok
  • Small Bowl

Method
 

  1. In a medium bowl, steam the tempeh cubes for 10 minutes. This softens the tempeh and helps it absorb flavors better. To steam, place the tempeh in a steamer basket over simmering water. Alternatively, you can boil the tempeh in water for about 10 minutes. Once steamed, drain the tempeh well and pat it dry with a paper towel. This step is crucial for achieving a nicely browned exterior.
    1 block tempeh
  2. While not strictly part of the fast, if you are not observing strict purity of ingredients and want to add more flavor, you can marinate the steamed tempeh for at least 15 minutes in a mixture of 1 tablespoon tamari or coconut aminos and 1 teaspoon rice vinegar. However, for a strict Daniel Fast, skip this marination step and proceed directly to cooking the tempeh as is.
    2 tablespoons tamari or coconut aminos, 1 tablespoon rice vinegar
  3. Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 3-4 minutes until it begins to soften and turn translucent. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant. Be careful not to burn the garlic.
    1 tablespoon olive oil or avocado oil, 1 medium onion, 2 cloves garlic, 1 inch piece fresh ginger
  4. Add the prepared tempeh cubes to the skillet. Cook, stirring occasionally, until the tempeh is lightly browned and slightly crisp on all sides, about 5-7 minutes. This step adds a wonderful texture and nutty flavor to the tempeh.
    1 block tempeh
  5. Add the sliced red and yellow bell peppers, broccoli florets, and snow peas to the skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. You want them to retain a slight crunch for the best texture.
    1 red bell pepper, 1 yellow bell pepper, 1 cup broccoli florets, 1 cup snow peas
  6. In a small bowl, whisk together the vegetable broth, remaining tamari or coconut aminos, rice vinegar, and optional sesame oil and red pepper flakes.
    1/4 cup low-sodium vegetable broth, 2 tablespoons tamari or coconut aminos, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
  7. Pour the sauce mixture over the tempeh and vegetables in the skillet. Stir well to coat everything. Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
  8. Serve the Daniel Fast Tempeh Stir Fry immediately. Garnish with fresh cilantro or sliced green onions, if desired and compliant with your fast guidelines.
    fresh cilantro or sliced green onions

Notes

Refrigerate leftovers for up to 3-4 days. Reheat gently in a skillet or microwave.