4 Serves
27 Mins
Prepare the tempeh by cutting it into bite-sized cubes using a chefs knife on a cutting board.
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Vitamin E
3 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
97 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
285 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
604 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat the cooking oil in a wok over medium-high heat.
Add the tempeh cubes to the wok and stir-fry until golden brown, then remove and set aside.
In the same wok, add the assorted hot pot vegetables and stir-fry until tender-crisp.
Return the tempeh to the wok, season with salt and pepper, and toss everything together to combine.
25
g95
g20
g
Yemeni
