A flavorful, protein-packed lunch or dinner, this peanut tempeh stir fry is hearty, filling, and absolutely delicious. Enjoy it with a drizzle of sriracha, crushed peanuts, and extra lime. This recipe is naturally vegan with gluten-free options.
Ingredients
8ozblock of tempeh gluten-free if necessary)
2tbspcreamy peanut butter
2tbspsoy sauce(or gluten-free tamari)
1tbsprice wine vinegar
1/2tbspsesame oil
1tspground ginger(or freshly grated ginger)
1tspsriracha*or to taste
juice of 1 lime
Instructions
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.
Notes
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