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Overhead image of a plate of tempeh stir fry served over rice.

Tempeh Stir Fry with Peanut Sauce

Print Recipe
This tempeh stir fry combines crispy golden tempeh, tender veggies, and a creamy, savoury-sweet Thai-style peanut sauce. It's a quick and easy weeknight dinner you just can’t miss. 
Course Dinner, Lunch, Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings
Calories 314
Author Jessica Hylton

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 wine 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

Peanut Ginger Sauce

  • 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.

Tempeh Stir Fry

  • 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 tempeh 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!

Notes

  • Get the heat right. Keep the heat at medium-high when stir frying. Too much heat will burn your ingredients. Too little and nothing will crisp up right.
  • Nice and crispy. Get the tempeh nice and crispy before you add the sauce. Otherwise, it will get soggy.
  • Even-sized veggies. Cut your broccoli to about the same size so they cook evenly. Same for the carrots.
  • Storage: Sesal fully cooled leftovers in an airtight container and store it in the fridge for up to 4 days or in the freezer for up to 3 months.  Thaw in the fridge (if applicable) and reheat over medium-high heat in a pan on the stove for the best results.

Nutrition

Serving: 0.2recipe | Calories: 314kcal | Carbohydrates: 28g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 177mg | Potassium: 1106mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3583IU | Vitamin C: 218mg | Calcium: 185mg | Iron: 3mg