Recipe: Garlic-Ginger Tempeh

Feb 26, 2024
garlic-ginger tempeh


  • 6 garlic cloves, minced

  • 2 tbsp freshly grated ginger

  • 2 tbsp sesame oil

  • 1/3 cup coconut aminos

  • 1 large lemon, juiced and zested

  • 2 tbsp avocado oil

  • 12 ounces tempeh, cut into thin strips or crumbled

  • 2 cups broccoli florets

  • Salt and pepper

  • 1 cup cooked quinoa

  • 1 1/2 cups kimchi


  1. Combine the first five ingredients in a medium bowl. Whisk together and set aside.

  2. Heat the oil in a large skillet over medium-high heat. Add the tempeh, cooking until the edges begin to turn golden brown, then add the broccoli. Season with salt and pepper to taste and cook for about 4 minutes. Reduce heat to medium and pour in the garlic-ginger mixture.

  3. Cook until the sauce thickens and the broccoli is fork tender. Serve over the prepared quinoa with a side of kimchi.

Serves: 4

Stay connected with The Nerd Scoop!

Join the email list to get one email per week on a nutrition focus topic -- includes the latest research (simplified), recipes, hacks and more.

We hate SPAM. We will never sell your information, for any reason.