Tempeh Stir Fry with Peanut Ginger Sauce
Ingredients
Peanut Ginger Sauce
-
½
teaspoon
ground ginger or freshly minced ginger
-
1
tablespoon
maple syrup
-
2
tablespoon
liquid aminos
-
1
teaspoon
rice wine vinegar
-
½
teaspoon
sesame seeds
-
⅓
cup
natural peanut butter
-
¼
cup
hot water
-
¼
teaspoon
crushed red pepper flakes
Tempeh Stir Fry
-
8
ounces
tempeh, cut into 1" cubes
-
1
pinch
sea salt and pepper
-
1
tablespoon
coconut oil or sesame oil
-
2
heads
broccoli, large stem removed and chopped
-
1
large
carrot, peeled and julienned
Instructions
- Whisk together all peanut ginger sauce ingredients in a bowl or jar and set aside.
- Heat oil in a pan over medium-high heat and add tempeh, crisping on each side for about 2 minutes until browned.
- Add 2 tablespoons of the sauce to the tempeh and stir for 1-2 minutes until absorbed.
- Season with sea salt and pepper, then remove tempeh from the pan and set aside.
- In the same pan, add broccoli and carrot, tossing for about 2 minutes.
- Add a few tablespoons of water, cover the pan, and steam for about 2 minutes.
- Remove the cover, lower heat to medium, and add the tempeh and remaining sauce, stirring to coat.
- Cook for another 2-3 minutes in the sauce, then remove from heat and top with extra sesame seeds before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
255
Total fat
15.6g
Total carbohydrates
15.4g
Total protein
15.6g
Sodium
20mg
Cholesterol
0mg
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