tempeh stir fry

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!

Peanut Tempeh Stir Fry

peanut butter

maple syrup (or agave)

soy sauce

water

Thai red curry paste*

seasoned rice vinegar

garlic,

ginger

red pepper chili flakes

olive oil

yellow onion, thinly sliced

tempeh,

bite sized broccoli florets

carrots (1 carrot)

peanuts

cilantro,

brown/white rice

In a medium bowl, whisk together all of the peanut sauce ingredients until smooth. Set aside.

In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add the onion and cook for about 2 minutes, stirring constantly until it starts to soften.

Now add the tempeh and stir fry for another 5 minutes, stirring frequently.

Remove the tempeh and onions from the skillet and set on a plate nearby.

Add the remaining olive oil and the broccoli and carrots. Stir fry for 3-4 minutes until crisp tender.

Return the tempeh and onions to the pan, along with the sauce. Stir to coat and cook for about 2 minutes.

Turn off the heat, sprinkle with chopped peanuts and cilantro, if desired. Serve over noodles or with rice.

The best veggie stir fry out there! This stir fry vegetables with homemade teriyaki sauce is a favorite tasty and easy vegetarian recipe.

Teriyaki Vegetable Stir Fry

recipe homemade teriyaki sauce

tempeh

broccoli

bell peppers: red,

ginger root, minced

green onions

sesame oil

Kosher salt

Sesame seeds,

Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.

Thinly slice the tempeh into rectangles. Cut the broccoli into florets. Dice the peppers into large chunks. Peel and mince the ginger. Thinly slice the green onion.

In your largest skillet, heat 1 tablespoon sesame oil over medium high heat. Add the tempeh in a single layer, sprinkle with a few pinches kosher salt, and 2 to 3 minutes per side until lightly browned. Remove from the pan.

Add 1/2 tablespoon sesame oil to the same skillet. Add the broccoli and a few pinches kosher salt. Cook, stirring constantly, for 1 minute. Add 1/2 cup water and continue to saute; when the water cooks out (about 1 minute), add the ginger, peppers, green onion, and another pinch of kosher salt. Saute until the vegetables are just tender, about 3 to 5 minutes.

Turn off the heat. Add the tempeh and teriyaki sauce and stir together until everything is coated with sauce. Taste and add a pinch or two of kosher salt as desired. Garnish with sesame seeds and serve with rice.

Thank you Sonja and Alex for sharing such great recipe…. Not only was it fast and easy to prepare, it got higher praises from both my husband and son in the form of kisses for the cook (me 🥰). I used your teriyaki sauce as a marinate for my tofu before stir frying with mixed veggies 😋 . I will definitely be making this many, many times again. Greetings from Germany. ★★★★★

A hearty tempeh stir fry with BIG flavor! Just 30 minutes to prepare this weeknight dinner to use up leftover vegetables and please a crowd!

30-Minute Tempeh Stir-Fry

tsp chili garlic sauce ((adjust

Tbsp peanut butter ((or almond, cashew,

tsp sesame oil ((if avoiding oil, sub water))

coconut aminos

lime juice

tsp ginger

maple syrup ((plus more to taste))

tsp sesame oil ((or

green onion

vegetables

tsp coconut aminos ((or tamari))

quinoa,* brown rice,* or uncooked cauliflower rice*

Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.

Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness. Don't be shy&nbsp;— you want this quite flavorful.

Add the chopped tempeh to the glaze and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.

Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.

To the still-hot skillet add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.

Once the vegetables are nearly done, add your greens and grains and sauté for 3-4 minutes or until warmed through and slightly browned. Then add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.

Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.

https://www.youtube.com/watch?v=31DPKHwRc0c

A hearty tempeh stir fry with BIG flavor! Just 30 minutes to prepare this weeknight dinner to use up leftover vegetables and please a crowd!

Full Recipe: https://minimalistbaker.com/simple-vegetable-tempeh-stir-fry/

Did you know tempeh originated in Indonesia in the early 1800s? Tempeh is a fermented soy product that’s made of cooked, dehulled soybeans that are inoculated with mold, packed, and incubated until the beans are bound together by the mycelium. Sound like weird science? Because it is. This unique fermentation process creates prebiotics which have been known to promote gut health.
 
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30-Minute Tempeh Stir-Fry | Minimalist Baker

Plant based whole foods (WFPB) sweet and sour vegetable and tempeh stir-fry with a homemade sauce. Sweeter sauces go with tempeh, which can sometimes taste bitter. This sauce is a nice consistency, and you can make in your blender. Serve the stir-fry over noodles or rice.

Sweet and Sour Tempeh and Vegetables Stir-Fry WFPB No-Oil

green beans

broccoli (florets)

yellow pepper

carrots

zucchini (sliced into 2 inch sticks)

red onion

jalapeno (fresh,

pineapple (pieces, reserve the juice

350 g tempeh (slice thinly, in 1.5 inch longs approx)

tbsp light soya sauce

pineapple juice (from the canned pineapple)

pineapple pieces (canned)

garlic

tsp ginger (powdered,

tomato paste

cornstarch

tbsp white wine vinegar rice

tbsp honey (or agave syrup)

365 g wide noodles

No oil is required.  Stir frequently and cook the vegetables uncovered.

Taste test the sauce, make sure there is enough garlic and ginger for your liking.  If it is too thick add 1/4 cup water or more pineapple juice.

Turn on the blender and blend the sauce ingredients until smooth.

Once the vegetables are half cooked (you can tell because the onions are soft, but the larger veggies are still crunchy to a fork), add the blended sauce to the wok/skillet.

Add sauce to wok -  Reduce heat to medium low, stir / toss frequently.

Remember to stir the noodles too.

This is a good time to add the noodles to the boiling water.

Cook for 5-7 more minutes after bubbling, or until the vegetables are just cooked, and still somewhat crisp.  Do not overcook or they will be sad and soggy.

When the stir-fry sauce starts to bubble it will thicken.

This Tempeh Stir Fry with Peanut Ginger Sauce is done in 35 minutes &amp; perfect for a weeknight meal! A great meal prep option, and so delicious! 

Tempeh Stir Fry with Peanut Ginger Sauce

ginger ginger

maple syrup

liquid aminos

rice wine vinegar

sesame seeds

red pepper flakes

sea salt and pepper

coconut oil or sesame oil

carrot

Whisk all the ingredients together in a bowl, or mix in a jar with a lid (shake vigorously) or until combined. Set aside until ready to use. This can be made ahead of time and stored in the fridge.

Peanut Ginger Sauce

In a pan over medium high, heat the oil. When hot, add in the tempeh and crisp on each side for about 2 minutes on each side, until all sides are crisped up and browned. Add in 2 tablespoons of the sauce and stir to combine for about a minute or two until it's all absorbed into the tempeh. This helps to infuse the tempeh with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.

In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.

Remove from heat and top with extra sesame seeds. Serve and enjoy!

Tempeh Stir Fry

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Top 5 tempeh stir fry recipes from across the web

The most viewed tempeh stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Tempeh Stir Fry

Teriyaki Vegetable Stir Fry

30-Minute Tempeh Stir-Fry

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The most viewed tempeh stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine