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 30 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 simply 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
1 1/2 tbsp sesame oil
3 tablespoons soy sauce, tamari or coconut aminos (if gluten-free)
Juice of 1/2 lime
1 tsp freshly grated ginger (or 1/2 tsp ginger power)
1 garlic clove, minced (or 1/2 tsp garlic powder)
1 tsp red pepper flakes
2 tsp maple syrup
3-4 tablespoons water
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
1/2 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, soy sauce, lime juice, ginger, garlic, maple syrup, red pepper flakes, water). You can taste and adjust seasonings as desired. 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 1/4 cup of the stir fry sauce and stir to evenly coat the tempeh for about a minute or two. Season with pepper. Remove from pan and set aside.
Reduce heat to medium. In the same pan, add 1 tbsp avocado oil followed by the the carrots, pepper, broccoli, and onion. Toss the veggies for about 3-5 minutes. Then add a couple tablespoons of water and place cover on top to steam vegetables for about 5-8 minutes or until the vegetables are fork tender and softened. You can open cover and check on the vegetables periodically, tossing them.
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. Taste and add any salt and pepper as desired.
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 3-4 days. Microwave to reheat.
