Ginger Peanut Stir Fry with Tempeh

27 Mar

Do you have a loved one you are trying to convince to try tempeh or tofu? Do they wince at the mention of the word vegetarian? Would they starve before eating one of your plant-based creations?

DSC00502

If you answered yes to any of the above questions, you need to make this stir fry.

DSC00498

DSC00491

I was practically licking my plate clean each time I finished a helping of this dish.

I got so desperate for this stir fry one day that I made my husband meet me at work to swap tupperware containers when I grabbed the wrong container of leftovers one morning.

It’s that good.

Feel free to make it with tempeh, tofu, chicken, or sans protein. I chose to serve mine over quinoa for an added protein and fiber boost.

DSC00495

Ginger Peanut Stir Fry with Tempeh

Makes 4 servings (if you can resist going back for seconds)

For the sauce:

3 tablespoons toasted sesame oil

3 tablespoons low-sodium soy sauce

3 tablespoons natural creamy peanut butter

1 1/2 tablespoons pure maple syrup

1 1/2 tablespoons grated fresh ginger

2 1/4 teaspoon rice vinegar

2 1/4 teaspoon lime juice

3/4 teaspoon Asian chili-garlic saue

For the stir fry:

1 tablespoon vegetable oil

8 ounces tempeh, cut into 1-inch chunks

3 cups sliced veggies (I used red bell peppers, snow peas, zucchini, carrots, and red onion)

Cilantro (optional)

1. In a small bowl, whisk together  all of the sauce ingredients until smooth and well combined. Set aside.

2.  In a large nonstick skillet, heat 1/2 tablespoon oil over medium high heat. Add tempeh and cook until browned, about 5-7 minutes. Remove tempeh from pan onto a plate. Add remaining 1/2 tablespoon oil to pan. Add vegetables to pan and cook, stirring frequently, until vegetables cooked but still crisp,  about 3 to 5 minutes. Add tempeh back to pan along with sauce. Toss to combine. Sprinkle with cilantro if using. Serve over cooked quinoa.

Advertisements

One Response to “Ginger Peanut Stir Fry with Tempeh”

Trackbacks/Pingbacks

  1. Chicken Stir-Fry | Cooking Is My Sport - April 7, 2014

    […] Ginger Peanut Stir Fry with Tempeh […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Alice and Louise

Butter, Sugar, and Mishaps: Adventures in Baking

Buckwheat for your health

Learn more about this superfood - Buckwheat!

how to be an analyst

a navigation of psychoanalysis and motherhood

Chez CateyLou

Always hungry.

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

Dannivee Studio

capturing life, creating art

Miss Marzipan

healthy • heartfelt • homemade

The Gourmand Traveller

A blog about food.

thought i might suggest...

the title says it all.

lijiun

Smile Always

Sophie Bowns

“Without leaps of imagination or dreaming, we lose the excitement of possibilities. Dreaming, after all is a form of planning.” ― Gloria Steinem

Andie Duncan : Motherload VO

Where smart, silly and serious play extremely well together.

%d bloggers like this: