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Tempeh Stir Fry with Peanut Sauce Recipe

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4.3 from 4 reviews

A vibrant and healthy Tempeh Stir Fry with Peanut Sauce recipe that combines crispy tempeh, fresh vegetables, and a creamy, flavorful peanut ginger sauce. Perfect for a quick and satisfying plant-based meal, packed with protein and rich flavors.

  • Total Time: 35 minutes
  • Yield: 5 servings

Ingredients

Sauce Ingredients

  • 1/2 teaspoon ground ginger or freshly minced ginger (1g)
  • 1 tablespoon maple syrup (15ml)
  • 2 tablespoons liquid aminos (30ml)
  • 1/2 teaspoon sesame seeds (1.5g)
  • 1/3 cup natural peanut butter (85g)
  • 1/4 cup hot water (60ml)
  • 1/4 teaspoon crushed red pepper flakes (0.5g)

Stir Fry Ingredients

  • 1 tablespoon coconut oil or sesame oil (15ml)
  • 8 ounces tempeh (cut into 1-inch cubes, 225g)
  • 1 pinch sea salt (about 0.3g)
  • 1 pinch ground black pepper (about 0.1g)
  • 2 heads broccoli (large stem removed and chopped, 336g)
  • 1 large carrot (peeled and julienned, approximately 70g)

Instructions

  1. Prepare Peanut Ginger Sauce: In a bowl, whisk together ground ginger, maple syrup, liquid aminos, sesame seeds, natural peanut butter, hot water, and crushed red pepper flakes until fully combined. Alternatively, place all ingredients in a jar with a lid and shake vigorously. Set the sauce aside until ready to use. It can be made ahead and refrigerated.
  2. Cook Tempeh: Heat the coconut or sesame oil in a pan over medium-high heat. When hot, add the cubed tempeh and cook for about 2 minutes on each side until all sides are browned and crisp. Stir in 2 tablespoons of the prepared peanut sauce and continue cooking for 1-2 minutes until the tempeh absorbs the sauce. Season with sea salt and black pepper. Remove tempeh from the pan and set aside.
  3. Cook Vegetables: Using the same pan, add the chopped broccoli and julienned carrot. Toss and cook for about 2 minutes over medium-high heat. Pour in a few tablespoons of water and cover the pan to steam the vegetables for about 2 minutes.
  4. Combine and Finish: Remove the cover and reduce heat to medium. Add the cooked tempeh back into the pan along with the remaining peanut sauce. Stir to coat the tempeh and vegetables thoroughly with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
  5. Serve: Remove from heat. Sprinkle extra sesame seeds on top before serving. Enjoy your delicious and nutritious tempeh stir fry with peanut sauce!

Notes

  • The peanut sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
  • Use liquid aminos as a soy sauce substitute for a gluten-free option.
  • Adjust crushed red pepper flakes to taste for desired spiciness.
  • For a nuttier flavor, toast sesame seeds lightly before adding as a garnish.
  • Substitute broccoli with other sturdy vegetables like snap peas or bell peppers if desired.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Vegetarian, Asian-inspired
  • Diet: Vegetarian

Find it online: https://avascooking.com/tempeh-stir-fry-with-peanut-sauce-recipe/