Recipe: Tempeh and Vegetable Stir-Fry with Peanut Sauce

We love tempeh and while it’s not as common to find as tofu, the texture and flavor make it a stand-out winner for us.  This recipe was really easy to put together and incredibly delicious. Sweet, savory, and amazing! We found it on My Recipes and it’s definitely a favorite!

Tempeh and Vegetable Stir-Fry with Peanut Sauce: approx. $1.75 per serving


Peanut sauce

    • 1/4 cup water
    • 1 tablespoon brown sugar
    • 3 tablespoons chunky peanut butter
    • 1 teaspoon lower-sodium soy sauce

Stir fry

      • 2 teaspoons brown sugar
      • 5 teaspoons lower-sodium soy sauce
      • 4 garlic cloves, chopped
      • 1 tablespoon plus 2 teaspoons sesame oil, divided
      • 1 (8-ounce) package organic tempeh, cut into 1/3-inch strips
      • 2 cups thinly sliced carrot
      • 1 cup (2-inch) strips red bell pepper
      • 1 pound green beans, trimmed
      • 1/2 cup water
      • 3/4 cup thinly sliced green onions, divided
      • 6 ounces mung bean sprouts (we used a different kind of sprout and it was delicious)

tempeh stir fry


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