Peanut Tempeh Stir Fry

Name: Peanut Tempeh Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup creamy peanut butter; 3 tbsp pure maple syrup (or agave); 2 tbsp low sodium soy sauce; 1/4 cup water; 2 tbsp Thai red curry paste*; 2 tbsp seasoned rice vinegar; 3 clove garlic, minced; 2 tsp minced fresh ginger; 1 tsp red pepper chili flakes; 2–3 tbsp olive oil; 1 medium yellow onion, thinly sliced; 3 cup bite sized broccoli florets; 1/2 cup shredded carrots (1 carrot); 1/2 cup chopped roasted peanuts; 1/2 cup chopped fresh cilantro, optional; cooked brown/white rice or noodles, for serving; (2) 8-ounce packages tempeh, cubed

By Nora · Nora CooksPublic

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Easy Peanut Tempeh Stir Fry is made in one skillet and ready in 30 minutes. The pan fried tempeh and veggies are drowned in a savory peanut sauce to give this dish loads of flavor!

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6

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This recipe was taken from Peanut Tempeh Stir Fry · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

0.5 cupcreamy peanut butter
3 tbsppure maple syrup (or agave)
2 tbsplow sodium soy sauce
0.25 cupwater
2 tbspThai red curry paste*
2 tbspseasoned rice vinegar
3 clovegarlic, minced
2 tspminced fresh ginger
1 tspred pepper chili flakes
2–3 tbspolive oil
1medium yellow onion, thinly sliced
3 cupbite sized broccoli florets
0.5 cupshredded carrots (1 carrot)
0.5 cupchopped roasted peanuts
0.5 cupchopped fresh cilantro, optional
—cooked brown/white rice or noodles, for serving
—(2) 8-ounce packages tempeh, cubed

Steps

1
In a medium bowl, whisk together all of the peanut sauce ingredients until smooth. Set aside.
2
In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat.
3
Add the onion and cook for about 2 minutes, stirring constantly until it starts to soften.
4
Now add the tempeh and stir fry for another 5 minutes, stirring frequently.
5
Remove the tempeh and onions from the skillet and set on a plate nearby.
6
Add the remaining olive oil and the broccoli and carrots. Stir fry for 3-4 minutes until crisp tender.
7
Return the tempeh and onions to the pan, along with the sauce. Stir to coat and cook for about 2 minutes.
8
Turn off the heat, sprinkle with chopped peanuts and cilantro, if desired. Serve over noodles or with rice.

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Per portion

Calories: ~149.5 kcal
Protein: ~7 g
Fat: ~18 g
Carbs: ~20.2 g
Fiber: ~2.8 g
Sodium: ~228.8 mg

4 ingredients still need USDA food links. bite sized broccoli florets, cooked brown/white rice or noodles, for serving are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Peanuts
Soy

Partial · 13/17 ingredients linked