indonesian

Tempeh And Cabbage Stir Fry With Garlic And Black Pepper

Name: Tempeh And Cabbage Stir Fry With Garlic And Black Pepper
Yield: 1 serving
Cuisine: indonesian
Ingredients: 223 g tempeh, sliced; 167 g cabbage, thinly shredded; 65 g carrot, julienned; 11 g garlic, minced; 13 g vegetable oil; 17 g sweet soy sauce; 2 g black pepper; 9 g rice vinegar; 2 g salt

This stir-fried dish pairs tempeh, sliced with cabbage, thinly shredded, garlic, minced and carrot, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

39 g Carbohydrates

38 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

223g tempeh, sliced 430 kcal
167g cabbage, thinly shredded 42 kcal
65g carrot, julienned 27 kcal
11g garlic, minced 16 kcal
13g vegetable oil 115 kcal
17g sweet soy sauce 12 kcal
2g black pepper 5 kcal
9g rice vinegar 2 kcal
2g salt 0 kcal

Cooking instructions

tempehsweet soy sauceblack pepper
Slice tempeh into thin strips. Toss with sweet soy sauce and black pepper; rest 5 minutes.
garlicvegetable oil
Heat vegetable oil in a wok over medium-high. Add garlic and cook 20 seconds until fragrant.
tempeh
Add tempeh and sear 3 to 4 minutes, stirring, until browned on edges.
cabbagecarrot
Add shredded cabbage and carrot. Stir-fry 3 to 4 minutes until cabbage wilts but stays crisp.
rice vinegarsalt
Finish with rice vinegar and salt to taste. Serve hot.