Your Cart is Empty

  • Our story
  • About Us

  • The Smart Pressed Juice Difference

  • Explore
  • Community
  • Join Our Facebook Group

  • Share Your Story

  • January 06, 2021 3 min read

    Typically in the United States, Chinese takeout is loaded with tons of grease and salt, but this version helps you enjoy classic Szechuan stir-fry at home without any guilt or discomfort after!


    Makes 4 servings - Prep time: 20 minutes - Cook time: 20 minutes


    Ingredients for the marinated Tempeh:

    8 ounces tempeh, cut into 1/2 inch cubes

    2 tablespoons white miso paste

    1 tablespoon apple cider vinegar

    1 tablespoon Umami Sauce

    1/2 teaspoon garlic powder

    1/2 teaspoon ground ginger

    1/4 teaspoon cayenne


    Ingredients for the Szechuan Sauce:

    1/4 cup Umami Sauce

    1 tablespoon blackstrap molasses

    2 teaspoons white miso paste

    1 tablespoon rice vinegar

    1/2 teaspoon Chinese five-spice powder

    1/2 teaspoon garlic powder

    1/2 teaspoon ground ginger

    1/2 teaspoon red pepper flakes


    Ingredients for the Stir-Fry:

    1 head broccoli, cut into small florets

    1 red onion, sliced thinly

    1 red bell pepper, seeded and cut into strips

    1 carrot, shredded

    3 cloves of garlic, minced

    1½ cups sliced mushrooms of your choice

    2 scallions, minced

    1 tablespoon grated fresh ginger



    1. - To prepare the tempeh, place the cubed tempeh in a steamer basket over about an inch of boiling water and steam for 15 minutes. Set aside.
    2. - Pour the remaining tempeh ingredients plus 1/4 cup of water directly into a shallow bowl or freezer bag and mix well. Add the steamed tempeh and stir or turn the bag over a few times to coat all of the tempeh.
    3. - Allow the tempeh to marinate at room temperature for about 45 minutes or in the refrigerator for 4 to 8 hours.
    4. - To prepare the Szechuan sauce, combine all the sauce ingredients plus 1/3 cup of water in a small bowl or jar with a tight fitting lid.
    5. - Whisk or shake to blend well, then set aside. (Note: if you're not planning to use the sauce immediately, cover securely and refrigerate until you are going to prepare the stir-fry.)
    6. - To prepare the stir-fry, heat a large, non-stick wok or skillet over medium-high heat. Add the marinated tempeh fry for 4 to 5 minutes, to brown all over, stirring frequently. 
    7. - Remove the tempeh from the wok and set aside.
    8. - Place the broccoli florets in a steamer basket over about an inch of boiling water and steam lightly, 3 to 4 minutes, then set aside.
    9. - Add 2 tablespoons of water to the wok and reheat over medium-high heat. Add the onion and fry for about 2 minutes, stirring frequently to avoid burning.
    10. - Add the bell pepper, carrot, garlic, mushrooms, scallions, and ginger and fry for 1 to 2 minutes, stirring frequently until softened. Return the browned marinated tempeh to the skillet, and the steamed broccoli, and stir-fry all together to combine.
    11. - Add in the Szechuan sauce and cook in the pan until the sauce fully coats the tempeh and vegetables for about 1 minute. Serve over freshly cooked whole grains of your choice, if using, and enjoy!

    Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. We recommend that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.