| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 468 | 15g | 3g | 70g |
| sugars | fibre | protein | salt |
| 20g | 10g | 22g | 1.5g |
There’s something deeply satisfying about the melding of textures and flavors in this Tempeh Jackfruit Stir Fry, one of my absolute favorites to both prepare and share. Drawing on both my Pacific Northwest roots and Japanese heritage, this dish is a joyful collision of East meets West, with a mouth-watering outcome.
The star of this dish, the jackfruit, is a unique, tropical fruit that beautifully shreds to mimic the texture of pulled pork, making it a go-to choice in vegetarian and vegan cooking. Its subtly sweet flavor meshes well with the earthy tempeh, achieving a wonderfully balanced taste profile.
Nourishment from Nature
Beyond its taste, I love the health benefits that come packed in this Tempeh Jackfruit Stir Fry. Jackfruit is rich in vitamin C, which does wonders for immunity, and it’s also packed with fiber for good digestion. (source) Meanwhile, the soy-based tempeh is a powerhouse of protein, perfect for those who are aiming for a plant-based diet. On top of that, the rainbow of vegetables included in this dish contributes an array of vitamins and minerals to every bite.
A Versatile Delight
The versatility of the Tempeh Jackfruit Stir Fry is another reason this dish is so dear to my heart. I know many of you, like me, enjoy switching things up in the kitchen. You can simply pair it with a bowl of steamy rice for a satisfying dinner. Or, for a burst of freshness, why not serve it in lettuce wraps, much like the Korean dish, ssambap? (source) And with the leftover jackfruit, try making a refreshing summer salad or a warm jackfruit curry. (source)
The Tempeh Jackfruit Stir Fry is, for me, a testament to the beautiful ways food can travel across borders, speaking a universal language of flavors and textures. And, in preparing it, we not only nourish our bodies but also our souls. It’s a dish that I’m proud and excited to share with you, and I hope you’ll adore it as much as I do.
What You’ll Need
- 2 cups of tempeh, chopped
- 1 can of young green jackfruit, drained and shredded
- 2 medium bell peppers, sliced
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 thumb-sized piece of ginger, minced
- 2 large carrots, cut into matchsticks
- 2 cups of broccoli florets
- 1/4 cup of soy sauce
- 1/4 cup of hoisin sauce
- 2 tablespoons of maple syrup
- 2 tablespoons of cornstarch mixed with 4 tablespoons of cold water
- 2 tablespoons of vegetable oil
- 2 cups of cooked rice, for serving
- 1 bunch of scallions, sliced for garnish
- Sesame seeds, for garnish
Method
Step One
Heat the vegetable oil in a large wok or frying pan over medium heat. Once it’s hot, add the chopped tempeh and cook until it’s golden, for about 5 minutes. Remove the tempeh from the wok and set aside.
Step Two
Now, add the diced onion, minced garlic, minced ginger to the wok. Sauté for about 2-3 minutes until the onions become translucent and the spices release their fragrance.
Step Three
Next, add the sliced bell peppers, shredded jackfruit, and carrots to the wok. Stir-fry for about 5-10 minutes until the vegetables are tender.
Step Four
Add the broccoli florets and stir-fry again for 3-4 minutes until they turn bright green and are just tender.
Step Five
In a small bowl, combine the soy sauce, hoisin sauce, and maple syrup. Stir well to mix, then pour the sauce into the wok.
Step Six
Add the cooked tempeh back into the wok and stir well to mix everything together. Continue to cook for a couple of minutes.
Step Seven
Next, stir in the cornstarch slurry (the cornstarch mixed with cold water). This will help to thicken the sauce. Allow the stir fry to cook for another couple of minutes until the sauce has thickened.
Step Eight
Serve the stir fry over cooked rice. Garnish with sliced scallions and sesame seeds before serving. Enjoy your Tempeh Jackfruit Stir Fry!
