Tempeh Stir Fry with Peanut Ginger Sauce
Looking for a quick and nutritious lunch or dinner? This Tempeh Stir Fry can be made in less than 20 minutes and is packed with plant-based protein, filling vegetables, and delicious flavor.
This recipe uses tempeh, a plant-based protein typically made from fermented soy. Tempeh is loaded with protein as well as micronutrients like magnesium, manganese, iron, prebiotic fibers that feed the beneficial gut bacteria, and disease-fighting isoflavones (a type of phytonutrient). It is also versatile and has a heartier texture than tofu. Marinate or season it (or simple include it in a meal with a flavorful sauce or dressing) and then crumble, bake, or sauté it. In this recipe, tempeh is sautéed and flavored with a tasty peanut sauce that you will want to use for all your stir fry dishes.
Tempeh Stir Fry with Peanut Ginger Sauce
Ingredients:
Stir Fry Sauce
1/4 cup salted creamy peanut butter
4 tsp sesame oil
3 tablespoons coconut aminos
Juice of 1 lime (about 4 tsp lime juice)
1 tsp freshly grated ginger
1 tsp red pepper flakes
3-4 tablespoons water
Optional: 1 tsp maple syrup
Stir Fry
8 oz tempeh cut into 1” cubes
1 large carrot peeled and julienned
1 red bell pepper, sliced
2 cups broccoli florets, chopped
1 small yellow onion, sliced
salt and pepper, to taste
Optional: Brown or cauliflower rice for serving, sesame seeds for topping
Instructions:
In a small bowl, whisk together stir fry sauce ingredients (peanut butter, sesame oil, coconut aminos, lime juice, ginger, red pepper flakes, water). Set aside.
In a large skillet or wok on medium high heat, add 1 tablespoon of sesame oil. Add tempeh and cook each side for approximately 2 minutes, until browned and slightly crispy. Add 3 tbsp of the stir fry sauce and stir to combine for about a minute or two. Season with pepper. Remove from pan and set aside.
In the same pan, add the carrots, pepper, broccoli, and onion and toss for about 2 minutes. Then add a couple tbsp of water and place cover on top to steam vegetables for about 3-5 minutes.
Remove cover and reduce heat to medium-low. Add in tempeh and remaining sauce. Stir to coat everything in the sauce and allow to cook for 2 more minutes.
Remove from heat. Sprinkle with sesame seeds and serve with brown or cauliflower rice if desired.
Storage: Store in an airtight container in the fridge for 4-5 days. Microwave to reheat.
