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Tempeh Stir Fry with Peanut Sauce Recipe

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3.9 from 12 reviews

A flavorful and nutritious Tempeh Stir Fry with a rich peanut ginger sauce. This vegan-friendly dish features crispy tempeh cubes sautéed to perfection, tender steamed broccoli and carrots, all coated in a creamy, tangy peanut sauce with a hint of spice. Perfect for a quick, protein-packed meal that’s both satisfying and wholesome.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Peanut Ginger Sauce

  • 1/2 teaspoon ground ginger or freshly minced ginger (1g)
  • 1 tablespoon maple syrup (15ml)
  • 2 tablespoons liquid aminos (30ml)
  • 1 teaspoon rice vinegar (5ml)
  • 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)

Tempeh Stir Fry

  • 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 the Peanut Ginger Sauce: Whisk together all the peanut ginger sauce ingredients in a bowl, or place them in a jar with a lid and shake vigorously until well combined. Set the sauce aside, and note it can be made ahead and refrigerated for later use.
  2. Cook the Tempeh: Heat the coconut or sesame oil in a pan over medium-high heat. Add the tempeh cubes and cook for about 2 minutes on each side until all sides are golden brown and crisp. Stir in 2 tablespoons of the peanut sauce, mixing until absorbed, which infuses the tempeh with flavor. Season with sea salt and black pepper. Remove tempeh from pan and set aside.
  3. Cook the Vegetables: In the same pan, add the chopped broccoli and julienned carrot. Toss and cook for about 2 minutes to heat through. Add a few tablespoons of water and cover the pan to steam the vegetables for about 2 minutes until tender-crisp.
  4. Combine and Finish: Remove the cover, reduce heat to medium, add the tempeh back to the pan along with the remaining peanut sauce. Stir well to coat everything evenly. Let it cook together for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. Serve: Remove from heat, sprinkle additional sesame seeds on top for garnish, and serve immediately. Enjoy your delicious and healthy tempeh stir fry!

Notes

  • The peanut sauce can be made ahead and stored in the refrigerator for up to one week.
  • Tempeh can be swapped for tofu if preferred, but cooking times may vary.
  • Use liquid aminos as a soy sauce alternative for a gluten-free option.
  • Adjust crushed red pepper flakes to taste for desired heat level.
  • For extra crunch, garnish with chopped peanuts or fresh herbs like cilantro.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Vegan

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