Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of tempeh to remove excess moisture, then cut it into 1-inch cubes.

2. 2

   Heat 2 tablespoons of high-smoke point oil in a large wok over medium-high heat, then add the tempeh cubes and stir-fry for 7 minutes until golden brown, removing them to a separate bowl.

3. 3

   Add 1 sliced medium yellow onion to the wok and stir-fry for 3 minutes until softened, then add 2 minced cloves of garlic and stir-fry for 1 minute more until fragrant.

4. 4

   Stir in 500 grams of drained sauerkraut, 1 cored and diced large apple, 1 teaspoon of caraway seeds, 0.5 teaspoon of black pepper, and 0.25 teaspoon of salt, cooking for 5 minutes to combine flavors.

5. 5

   In a small bowl, whisk together 4 tablespoons of whole grain German mustard, 0.5 cup of vegetable broth, and 2 tablespoons of apple cider vinegar.

6. 6

   Return the tempeh to the wok, pour the mustard sauce over the ingredients, and toss well to coat, cooking for another 3 minutes until the sauce slightly thickens and everything is heated through.

7. 7

   Garnish the wok-tossed tempeh with 2 tablespoons of fresh chopped parsley before serving.