It’s the weekend! Well, almost. I’m back in California for the next few days, celebrating my sister’s graduation from grad school and a high school friend’s wedding. Whatever you’re up to this weekend, I hope there’s delicious food on your agenda. 🙂
Speaking of eats, I wanted to share one of my current favorite recipes. I love Asian food. As does my husband. We go out for ramen / bento boxes / sushi a couple of times per month. And when we’re home, I really enjoy cooking with ingredients like sesame oil, rice wine vinegar, fresh ginger, and coconut aminos. The recipe I’m bringing you today is chock-full of flavors, textures, and it’s super satisfying — thanks to the protein, fiber, healthy fats, and complex carbs. Plus, it’s fairly forgiving. If you add too much sriracha, any type of acid (i.e. rice wine vinegar or lime juice) or sweetener (i.e. honey or maple syrup) will balance out the spiciness. If you want the marinade a bit thicker, add more peanut butter. Enjoy!
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations.
Peanut Tempeh Stir Fry
- 8 oz block of tempeh gluten-free if necessary)
- 2 tbsp creamy peanut butter
- 2 tbsp soy sauce (or gluten-free tamari)
- 1 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 1 tsp ground ginger (or freshly grated ginger)
- 1 tsp sriracha *or to taste
- juice of 1 lime
- Although this step isn't necessary, you can remove the tempeh's bitterness by steaming it first. Fill a saucepan with 1/4 cup of water and bring to a low boil. Place the tempeh in the saucepan and cover for 10-12 minutes. Flip the tempeh after 5-6 minutes. Rinse, pat dry, and cut into chunks.
- Meanwhile, make your marinade. Combine all ingredients (except the tempeh) in a bowl and whisk until evenly combined. Taste. Feel free to add more sriracha, ginger, garlic, etc.
- Add the chopped tempeh to the marinade and evenly mix together. Store the marinating tempeh in the fridge for 30 minutes (or up to 12 hours).
- In a sauce pan over medium heat, toss in the marinated tempeh. Stir-fry until the edges of the tempeh are crispy (5-10 minutes).
- Remove the tempeh from your pan and assemble a bowl with rice, steamed veggies, or noodles, and dig in! I steamed the Asian-inspired veggies in another pot while the tempeh was frying. Afterward, I microwaved leftover brown rice in a bowl with some water (to make it sticky again). Feel free to top with accompaniments like a wedge of lime, avocado, and crushed peanuts.