Almond Butter Tempeh Stir Fry
Ingredients
Almond Butter Stir Fry Sauce
-
¼
cup
smooth almond butter
-
2
inches
ginger, peeled and finely grated
-
1
clove
garlic, peeled and finely grated
-
2
tablespoons
Tamari
-
1
tablespoon
maple syrup
-
1
tablespoon
rice vinegar
-
1
tablespoon
lime juice
-
1
teaspoon
hot sauce, such as sriracha
-
¼
cup
water, plus extra
Tempeh Stir Fry
-
8
ounces
tempeh, cut into quarters
-
2
tablespoons
avocado oil, divided
-
to taste
sea salt and ground black pepper
-
1
large
carrot, thinly sliced
-
1
red
bell pepper, thinly sliced
-
3
cups
small broccoli florets
-
to taste
chopped cilantro, optional
-
cooked
rice
for serving
Instructions
- Prepare the almond butter sauce by whisking together almond butter, ginger, garlic, Tamari, maple syrup, rice vinegar, lime juice, and hot sauce in a bowl. Gradually add water until the sauce is fluid and well combined.
- In a large sauté pan, bring water to a boil and add the tempeh pieces. Simmer for 10 minutes, then remove, let cool, and slice thinly.
- Heat 1 tablespoon of avocado oil in the sauté pan over medium-high heat. Add the sliced tempeh, season with salt and pepper, and sear until browned on both sides, about 5-6 minutes total. Remove the tempeh from the pan.
- Add the remaining tablespoon of oil to the pan, then add the carrot and bell pepper. Sauté until slightly softened, about 4 minutes.
- Add the broccoli and a splash of water, cover, and cook until the broccoli is tender and bright green, about 3-4 minutes. Season with salt and pepper.
- Return the tempeh to the pan, pour in the almond butter sauce, and stir until everything is heated through. Add green onions and cilantro if using.
- Serve the stir fry immediately with cooked rice or noodles.
Nutrition Facts (estimated)
Servings
3-4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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