Celery Black Pepper Tempeh

I came home from Nebraska to a couple of bunches of celery in the fridge that needed to be used. I slightly adapted this celery black pepper tofu recipe from Vegan Richa and it was pretty good! Definitely pretty different from my other stir fry creations, and Larry liked it. Next time (as reflected in the instructions below) I'll use a little more tempeh and/or little less celery, and chop up the tempeh into slightly smaller chunks.

Update: Larry's sister Cyndy told us that she served this with butternut squash soup on the side, and Jeff poured his serving right into the soup, and it was delicious! Cyndy also suggested that the marinade needed more liquid, so I increased the water from 2 tsp to 2 T below.


1.5 C tempeh or firm tofu, cubed in fairly small chunks

3 tsp soy sauce
2 T water
1/4 tsp garlic powder
1/4 tsp black pepper
3 T cornstarch or arrowroot

1 tsp oil
8 cloves garlic, chopped
1 inch ginger, finely chopped
1 red chile
2 C celery, chopped (1 head)
1/4 onion, chopped
1 tsp black pepper
1 T soy sauce
1 T water
1 tsp maple syrup
1/2 tsp rice vinegar


Chop the tempeh or tofu into fairly small pieces (1/4-1/2 inch).

Stir together better ingredients. Add tempeh/tofu and mix to coat. Let marinate 10-15 minutes.

Preheat the oven to 400 degrees. Place the tofu cubes on silicon-lined baking sheet and bake for 20 minutes.

Heat oil skillet over medium heat. Add garlic, ginger, and red pepper and cook until garlic is translucent, 2-3 minutes.

Add the celery and onion. Mix, cover and cook for 4 to 5 minutes or until celery is cooked to preference. 

Add the baked tempeh, black pepper, soy sauce, water, maple, vinegar and mix. Cook for 2 minutes. Serve hot!

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