Black Pepper Tempeh Stir Fry

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I came home from Nebraska to a couple of bunches of celery in the fridge that needed to be used. I adapted this celery black pepper tofu recipe from Vegan Richa and it was pretty good! Over time I changed added more spices and liquid to the marinade, substituted corn flour in place of arrowroot or cornstarch (tastier!), and added in more veggies. Gets better every iteration!

Ingredients

1.5 C tempeh or firm tofu, cubed in small chunks

Marinade:
1 T soy sauce
1 T lemon
3 T water
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp onion pwd 
1/4 tsp smoke paprika
2 T corn flour or cornmeal

Saute:
1 T canola oil
1 inch ginger, finely chopped
1 hot pepper OR red pepper flakes
1/2 onion, chopped

Add a variety of veggies, such as:
8 cloves garlic, chopped
1 C celery, chopped 
1 C carrot, chopped
1 C red pepper, chopped
1 C cabbage, chopped

Stir fry sauce:
1 tsp black pepper
1 T soy sauce
2 T water
1 T maple syrup
1 tsp rice vinegar
Optional: Add a little commercial stir fry sauce at the end, like TJ's General Tsao

Instructions

If baking tofu/tempeh, preheat oven to 400 degrees. (Alternately, fry the tofu/tempeh, which I'm doing more often now.)

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

Cook the tofu/tempeh: Stir together the marinade ingredients. Add cubes and mix to coat. Let marinate 10-15 minutes. Then fry the cubes in oil until browned, or bake for 20 minutes in oven (stirring at 10 minutes).

Fry up the veggies: Saute hot pepper, onion, and ginger in oil, 2-3 minutes. Add garlic and veggies. Saute for 5-10 minutes, stirring frequently. Add the baked tempeh and sauce, and mix. Cook another couple of minutes. Serve hot with rice.




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