Healthy & Special Diets > Plant-Based Protein Recipes > Tempeh Recipes > Tempeh Stir-Fries

Peanut Tempeh Stir-Fry with Broccoli and Bell Peppers

This vibrant and flavorful Peanut Tempeh Stir-Fry is packed with plant-based protein and colorful vegetables. The tempeh is pan-fried until golden brown and then coated in a delicious peanut sauce. Served over rice or quinoa, this makes a healthy and satisfying meal.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2-3
Ingredients
  • 225 g Tempeh
  • 2 cups Broccoli florets
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1/2 Onion
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 2 tbsp Peanut Butter
  • 2 tbsp Soy Sauce
  • 1 tbsp Maple Syrup
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1/4 tsp Red Pepper Flakes
  • 2 tbsp Water
  • As needed Cooked Rice or Quinoa

Prepare the Tempeh

Cut the tempeh into small cubes or strips. If desired, steam the tempeh for 10 minutes to soften it and reduce bitterness (optional, but recommended for beginners). Pat the tempeh dry with paper towels.

Pan-Fry the Tempeh

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tempeh and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tempeh from the skillet and set aside.

Sauté the Vegetables

Add the remaining sesame oil to the skillet. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and ginger and cook for another minute until fragrant. Add the broccoli florets and sliced bell peppers to the skillet. Stir-fry until the broccoli is tender-crisp, about 5-7 minutes.

Make the Peanut Sauce

In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, red pepper flakes, and water until smooth. Add more water if needed to reach desired consistency.

Combine and Simmer

Pour the peanut sauce over the vegetables in the skillet. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. Add the cooked tempeh back to the skillet and toss to coat with the sauce.

Serve

Serve the Peanut Tempeh Stir-Fry hot over cooked rice or quinoa. Garnish with sesame seeds and chopped green onions, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 180kcal, Protein: 12g, Fat: 10g, Carbohydrates: 12g, Fiber: 4g

Other Important Considerations for Nutrition

This recipe is a good source of plant-based protein, fiber, and vitamins. Adjust the amount of maple syrup and red pepper flakes to suit your taste preferences. Choose low-sodium soy sauce to reduce the sodium content. Consider the type of fat contained in peanut butter, if you want to reduce the amount of fat you can choose a specific peanut butter that contains less fat.

← Peanut Satay Tofu Skewers Quinoa Pasta with Black Bean and Corn Salsa →

FAQ

  • Can I use different vegetables in this stir-fry?

    Yes, feel free to substitute your favorite vegetables. Snap peas, carrots, mushrooms, and zucchini would all be great additions.
  • Can I make this recipe gluten-free?

    Yes, use tamari instead of soy sauce to make this recipe gluten-free.
  • How long does the stir-fry last?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.