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Tempeh Steak with Red and Green Stir-Fry
Source: dLife

Ginger, Swiss chard, and tempeh stir fry.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 246.2
Total Carbs 21.5 g
Dietary Fiber 2.5 g
Sugars 4.5 g
Total Fat 10.6 g
Saturated Fat 2.1 g
Unsaturated Fat 3.7 g
Potassium 688.7 mg
Protein 19.3 g
Sodium 262.1 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 cup  fresh chopped red onion
1 cup  fresh chopped celery
2 tsp  minced garlic
1 tsp  fresh ginger root
6 cup  chopped swiss chard
2 cup  red bell peppers, sliced
2 cup  low sodium vegetable broth
2 tbsp  cornstarch
4 tsp  low sodium soy sauce
0 1/2 tsp  chili paste
1 pinch  salt
1 pinch  black pepper
24 oz  Tempeh
  1. Heat a cooking spray coated wok over medium heat. Sauté onions, celery, garlic, and gingerroot for 1 to 2 minutes. Mix in Swiss chard and cook 1 to 2 minutes. Stir in bell peppers and sauté 2 to 3 minutes.
  2. Whisk together broth, cornstarch, 2 teaspoons tamari, and chili paste; pour into wok and let boil, stirring continually until thick, about 1 minute. Sprinkle with salt and pepper.
  3. Heat a cooking spray coated frying pan over medium heat. Coat tempeh with the rest of the tamari. Sauté tempeh over medium heat 2 to 3 minutes per side.
  4. Lay tempeh on a serving dish and top with vegetable mixture.

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