By Sala Kannan

Tempeh is a fermented soy bean cake from Indonesia. Tempeh has a nutty flavor, firm texture, and is very high in protein, making it a great meat substitute in vegetarian and vegan recipes. In this tempeh stir fry recipe, I use some fresh asparagus.

I like Light life tempehs, they have great texture and taste. For this stir fry recipe, I used Light life wild rice tempeh.

I like to serve the stir fry with a quick and simple ginger pearl couscous (also called Israeli couscous or mograbiah). Regular couscous, quinoa, orzo or brown rice with ginger will also be great.

More tempeh stir fry recipes on the web..
Broccoli tempeh stir fry recipe on Iron Stef
Another broccoli and tempeh stir fry recipe on Cate’s world kitchen
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