TEMPEH AND SPINACH STIR FRY WITH GINGER AND TAMARI
A vibrant and protein-rich Tempeh And Spinach Stir Fry With Ginger And that brings together cubes of nutty tempeh and tender baby spinach in a glossy sesame oil and tamari sauce, uplifted by fresh grated ginger. This stir-fry is quick to prepare and requires just one pan. This dish delivers balanced nutrition and bold Asian‑inspired flavours. The tempeh provides satisfying texture and plant-based protein, while spinach offers a burst of vitamins and iron. Each mouthful of Tempeh And Spinach Stir Fry With Ginger And Tamari fuses umami depth, gentle warmth from ginger and a subtle nuttiness from sesame oil, creating a harmonious ensemble. Serve hot alongside steamed rice, noodles or enjoy on its own for a light yet filling meal. This Tempeh And Spinach Stir Fry With Ginger And Tamari is ideal for busy weeknights, which proves that healthy and flavourful cooking can also be effortless and fast.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Southeast Asian
PREPARATION/TECHNIQUES
Stir‑Fry
OCCASION/HOLIDAY
Casual Dinner, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Cholesterol, Low Fat, Quick & Easy, Wheat / Gluten‑Free
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Tempeh And Spinach Stir Fry With Ginger And Tamari:
- 75 grams | 2.65 ounces | ½ cup tempeh, cubed
- 30 grams | 1.06 ounces | 1 cup baby spinach
- 2 grams | 0.07 ounces | 1 teaspoon grated fresh ginger
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon sesame oil
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon tamari
FULL NUTRITIONAL INFORMATION
- Calories: 196 kilocalories
- Fat: 13.2 grams
- Saturated Fat: 2.0 grams
- Carbohydrate: 6.6 grams
- Sugar: 1.2 grams
- Fibre: 3.0 grams
- Sodium: 300 milligrams
- Protein: 14.6 grams
- Calcium: 113 milligrams
- Potassium: 480 milligrams
- Iron: 2.7 milligrams
PREPARATION
These steps are followed for the preparation of Tempeh And Spinach Stir Fry With Ginger And Tamari:
- Heat The Oil: Warm 1 teaspoon of sesame oil in a non-stick pan over medium heat for 30 seconds until shimmering.
- Sauté The Tempeh: Add ½ cup of cubed tempeh. Stir‑fry for 3 to 4 minutes, turning occasionally until golden brown on all sides.
- Add Ginger: Push the tempeh to one side. Add 1 teaspoon of grated fresh ginger and stir for 30 seconds to release its aroma.
- Combine Tempeh And Ginger: Mix the ginger through the tempeh and coat each cube in the fragrant oil.
- Add Tamari: Pour 1 teaspoon of tamari evenly over the tempeh. Stir and cook for another minute until the sauce is absorbed.
- Fold In Spinach: Add 1 cup of baby spinach in batches, folding gently until wilted, about 1 to 2
- Season And Adjust: Taste and if needed, add a drop more tamari or a crack of black pepper.
- Serve Immediately: Transfer to a plate or bowl, ensuring both tempeh and spinach are evenly distributed.
PREPARATION TIME
5 minutes
COOKING TIME
7 minutes
TIPS
Here are some helpful tips for Tempeh And Spinach Stir Fry With Ginger And Tamari:
- Dry Tempeh First: Pat tempeh cubes dry with kitchen paper to achieve a crisp exterior.
- Uniform Cubes: Cut tempeh into even pieces for consistent browning.
- Heat Control: Keep the pan hot but not smoking to prevent sesame oil from burning.
- Ginger Preparation: Grate ginger directly into the pan to catch all the juices and fibres.
- Spinach in Batches: Add greens gradually to avoid overcrowding and ensure even wilting.
- Serve Hot: Once spinach wilts, remove immediately to preserve vibrant colour and nutrients.
VARIATIONS
- Vegetable Boost: Add sliced bell pepper or shredded carrot in step 5 for extra crunch and colour.
- Spicy Kick: Stir in ¼ teaspoon of chilli flakes or a dash of sriracha with the tamari.
- Nutty Twist: Sprinkle 1 tablespoon of toasted sesame seeds over the finished dish for crunch.
- Sauce Swap: Use tamari mixed with a drop of rice vinegar for a tangier flavour.
- Protein Swap: Replace tempeh with firm tofu cubes if preferred.
- Herb Finish: Garnish with chopped coriander or Thai basil for a fresh aroma.
PREPPING AND STORAGE
- Refrigerator: Store leftover stir‑fry in an airtight container for up to two days. Reheat gently in a pan over medium heat, adding a splash of water or oil to refresh.
- Freezer: Freezing is not recommended because freezing can alter the texture of tempeh and spinach.