Sweet and Sour Tempeh Stir-fry Tasty Recipes

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Sweet and Sour Tempeh Stir-fry

"An easy, fast protein-and-vitamin-packed stir-fry with a subtle, complex flavor that's low fat, low carb, and vegan friendly. Serve with rice or steamed cauliflower."

Ingredients :

• cooking spray
• 1 (8 ounce) package tempeh, diced
• 1 small yellow onion, diced
• 2 small yellow squash, diced
• 4 Roma tomatoes, diced
• 1 1/2 tablespoons balsamic vinegar
• 2 teaspoons lime juice
• 2 teaspoons agave nectar
• 1 teaspoon freshly ground black pepper
• sea salt
• 2 cups baby arugula

Instructions :

Prep : 20M	Cook : 2M	Ready in : 31M

• Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion; cook and stir until onion softens, about 5 minutes. Add squash and tomatoes; cook and stir until squash begins to soften, 5 to 8 minutes.
• Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula; toss until it begins to wilt, 1 to 2 minutes.

Notes :

• Substitute honey for the agave nectar if desired, but then the dish is no longer vegan.
• Substitute lemon juice for the lime juice if preferred.

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