Karen from Dallas made this dish for one of her favorite cooking teachers. "She paid me the compliment a student would hope to receive from their teacher by asking for the recipe." This healthy stir-fry combines tempeh and whole grain pasta with colorful vegetables.
Special Diets:
Ingredients
Method
Place tempeh and ginger in a steamer basket.
Sprinkle with fennel seeds and steam over boiling water for 20 to 30 minutes.
Discard ginger after steaming.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add pasta and cook until tender, about 9 minutes.
Drain and set aside.
Heat a wok or large skillet over high heat.
Add oil and swirl to coat the surface of the wok.
Add carrots and onion and stir-fry until vegetables begin to soften, about 3 minutes.
Add peas, arame and cabbage and stir-fry for another 2 minutes.
Stir in curry powder and tamari and cook for 1 minute more, stirring constantly. (If the mixture seems too dry, add water 1 tablespoon at a time.)
Add reserved tempeh and pasta.
Stir to combine all ingredients and cook until heated through.
Nutritional Info
Serving Size
Calories
550
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.