Tempeh-Pepper Steak Recipe
Servings: 50
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Ingredients
- 10 lbs tempeh, dice into 1-inch cubes
- 1/2 cup vegetable oil
- 1/2 cup sesame oil
- 1 cup garlic, minced
- 2 lbs Spanish onion, peel, slice julienne
- 2 lbs red bell peppers, wash, core, slice julienne
- 2 lbs green bell peppers, wash, core, slice julienne
- 1 cup ginger, fresh minced
- 1 qt soy sauce, low-sodium
Directions
- Steam tempeh until soft. Set aside.
- In a saucepan or tilt grill, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds.
- Add the sliced onion and peppes and stir-fry for 3 to 4 minutes.
- Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes.
- Serve over hot rice.
- Product should be batch cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 50 servings | |
| Calories 244 | |
| Calories from Fat 122 | 50% |
| Total Fat 14.28g | 18% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1160mg | 48% |
| Potassium 516mg | 15% |
| Total Carbs 14.28g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.08g | 1% |
| Protein 18.74g | 30% |
