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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.