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Peanut Tempeh Stir Fry

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

  • 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

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

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.