Fermented black soybeans, also called salted black beans, are sold in small plastic bags in the Asian section of many supermarkets. If you can’t find them, substitute 2 Tbs. prepared black bean sauce and decrease soy sauce to 1 Tbs.
- 1 8-oz. pkg. tempeh, cut into 3/4-inch cubes
- 2 1/2 Tbs. low-sodium soy sauce
- 1 1/2 Tbs. fermented black beans, rinsed
- 2 cloves garlic, minced (about 2 tsp.)
- 2 tsp. grated fresh ginger
- 1 tsp. toasted sesame oil
- 1 cup low-sodium vegetable broth
- 1 1/2 tsp. cornstarch
- 1 1/2 tsp. rice wine vinegar
- 2 tsp. vegetable oil
- 3/4 lb. asparagus, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1/4-inch strips
- 3 oz. shiitake mushrooms, stems removed, caps sliced
- Steam tempeh in steamer basket over boiling water 10 minutes. Whisk together soy sauce, black beans, garlic, ginger, sesame oil and 1/4 cup water. Toss tempeh with soy sauce mixture in bowl, and let stand 10 minutes.
- Combine broth, cornstarch and vinegar in small bowl. Set aside.
- Heat oil in skillet or wok over medium-high heat. Add asparagus, bell pepper and mushrooms, and stir-fry 3 minutes. Add tempeh mixture, and stir-fry 2 to 3 minutes more, or until vegetables are crispy. Pour in broth mixture, and cook 1 minute more, or until sauce is thickened. Serve over rice, if desired.
- Serving Size: Serves 6
- Calories: 132
- Carbohydrate Content: 12 g
- Fat Content: 5 g
- Fiber Content: 4 g
- Protein Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 294 mg
- Sugar Content: 3 g