Tempeh has a meaty texture and rich nutty flavor, making it perfect for stir-fry. Tempeh made from fermented soybeans is a rich source of prebiotic fiber, and some brands may also contain probiotic organisms. In addition to its prebiotic-rich asparagus, eat an intestinal-stimulating supper that both you and your microflora will love!
2 servings
material
- 2 tbsp small sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1 tablespoon of natural peanut butter
- 1 pinch of freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 8 oz tempeh, slice or cube
- 3 pieces of garlic, chopped
- 1 tbsp grated ginger
- A bunch of fresh asparagus, trimmed tough ends
- ¼ cup of water
- 1½ cup of black rice, brown rice, or quinoa
direction
- Mix soy sauce, vinegar, peanut butter and pepper in a small bowl.
- Heat a wok or a non-stick frying pan over medium heat and add oil. When the oil is hot, add tempeh and heat for about 3-5 minutes with frequent stirring until golden.
- Add garlic and ginger. Fry for about 1 minute until the aroma comes out. Add asparagus and cook for about 5 minutes with frequent stirring until the asparagus is light green and tender.
- If necessary, use water to remove the glaze from the pot.
- Serve asparagus and tempeh on top of rice or quinoa.
Per serving: 618 calories, total fat 26g (saturated fat 4.5g), protein 37g, carbohydrates 64g, fiber 11.6g, sugar 5.1g (sugar added 0.3g), sodium 618mg
