Orange-Peanut Tempeh with Brown Rice
Ingredients
Orange Marinade
-
2
oranges
juice and zest
-
½
cup
water
-
1
teaspoon
minced fresh ginger
-
2
cloves
garlic, minced
-
2
tablespoons
soy sauce
-
1
teaspoon
red curry paste
-
1
cup
water
-
2
teaspoons
cornstarch
Stir-Fry
-
1
8-ounce package
tempeh, cubed
-
1
tablespoon
peanut oil
-
2
carrots
coarsely chopped
-
1
small
onion, sliced
-
¼
cup
water
-
1
small
bell pepper (red, green, yellow, or orange), sliced
-
8
ounces
fresh snow peas
-
⅓
cup
peanuts, coarsely chopped
Garnish
-
2
tablespoons
chopped fresh cilantro
Rice
-
2
cups
cooked brown rice (medium or long)
Instructions
- Prepare the Orange Marinade by whisking orange juice and zest, water, ginger, garlic, soy sauce, curry paste, and cornstarch until smooth.
- Marinate the tempeh in the mixture for about 30 minutes.
- Heat peanut oil in a wok or skillet, then sauté carrots and onions for 2 minutes.
- Add water and continue sautéing for 5 minutes.
- Add bell pepper, snow peas, peanuts, and marinated tempeh to the pan and stir-fry for 4 minutes until vegetables are crisp-tender.
- Serve the stir-fry with cooked brown rice and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
406
Total fat
18g
Total carbohydrates
46g
Total protein
19g
Sodium
555mg
Cholesterol
0mg
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