Stir-fry the peanut butter tempeh

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A close-up, overhead shot of a peanut butter tempeh stir-fry with vegetables in a nonstick frying pan. Stir fry is topped with chopped green onions and chopped cilantro.
A close-up, overhead shot of a peanut butter tempeh stir-fry with vegetables in a nonstick frying pan. Stir fry is topped with chopped green onions and chopped cilantro.
An overhead shot of stir-frying peanut butter tempeh with vegetables over a pile of cooked brown rice. The single serving comes in an off-white bowl with free-painted blue dots all over.
An overhead shot shows the ingredients used in a peanut butter tempeh stir fry with vegetables. All elements are set against a worn wooden background.
An overhead shot shows a hand using a whisk to combine ingredients for an almond butter sauce in a medium-sized ceramic bowl.
A 3/4 angle shot shows a hand using a whisk to stir together some almond butter sauce. The jar of peanut butter is in the background.

This simple almond butter tempeh stir fry is one of the best ways to use tempeh if you’re new to it! The recipe uses simple cooking methods (all stove top) and a large saute pan and bowl to make the delicious tempeh stir fry sauce. Easy, delicious, and ready in about 40 minutes! The flavorful ginger and garlic peanut butter sauce reminds me of this delicious sticky ginger tempeh recipe–more plant-based protein inspiration for you 🙂

All about tempeh:

  • Tempeh is a fermented “cake” made from cooked soybeans (and other grains) that have been inoculated with a fermentation starter. It has been made and enjoyed in Indonesia for thousands of years. The fermentation process helps break down the phytic acid in soybeans which likewise enables better digestion of starches.
  • It is thought that tempeh became an accidental byproduct of making tofu, which was introduced to the island of Java in the 17th century by Chinese immigrants.
  • I do not recommend eating tempeh straight from the package. It may have a bitter taste! For this sautéed tempeh, I recommend boiling or steaming it for 10 minutes first. I do this with most of my tempeh recipes.
  • Tempeh is usually a very dense, compacted cake—not a ton of textured surface area to work with! To make it taste better in this healthy tempeh stir fry, I recommend making it very thin after boiling. This evens out the ratio of tempeh to sauce, which enhances the flavor!

I used Logan Petit Lot’s Roasted Almond Butter with Sea Salt in these photos. I would describe the texture as between smooth and crunchy. Fried and smooth are great here. We add some water to loosen the sauce. Depending on your nut butter, you may need to add more or less. The resulting sauce should be quite punchy with flavor and liquid. I recommend roasted sunflower seed butter or even peanut butter in this recipe as an alternative.

I know people will ask: I think tofu would work great here too! Cut the exact same amount of firm tofu into small pieces and brown them nicely in the pan. If you. In what seems like an extra step, I would first toss the tofu with cornstarch/arrowroot and lots of salt and pepper. This will give you some extra crisp possibilities.

An overhead shot shows 4 tempeh being steamed/boiled in a frying pan filled with water.
An up close, overhead shot shows slices of tempeh thinly sliced ​​on a wooden cutting board with a chef's knife.
An overhead shot shows sliced ​​red bell peppers, shredded carrots and broccoli florets prepared and ready on a plate.
An overhead shot shows broccoli florets, red pepper strips, and shredded carrots being fried in a frying pan.
A 3/4 angle shot shows the peanut butter sauce being poured into a frying pan with sautéed vegetables and pieces of tempeh.
Fry an overhead shot of a peanut butter tempeh with vegetables in a nonstick frying pan. Stir fry is topped with chopped green onions and chopped cilantro.
A close-up, overhead shot of a peanut butter tempeh stir-fry with vegetables in a nonstick frying pan. Stir fry is topped with chopped green onions and chopped cilantro.

Stir-fry the peanut butter tempeh

This healthy tempeh stir-fry with ginger-garlic almond butter sauce is a simple vegan dinner that’s ready in 40 minutes. Vegetables, protein-packed, and easy to prepare.

A close-up, overhead shot of a peanut butter tempeh stir-fry with vegetables in a nonstick frying pan. Stir fry is topped with chopped green onions and chopped cilantro.

Q Time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

serving 3 -4

material

Peanut butter stir fry sauce

  • ¼ the cup Smooth almond butter
  • 2-inch pieces Ginger, peeled and finely grated with a microplane
  • 1 cloves Garlic, peeled and finely grated with a microplane
  • 2 table spoon Tamari
  • 1 table spoon Maple syrup
  • 1 table spoon Rice vinegar
  • 1 table spoon Lemon juice
  • 1 teaspoon Hot sauces, such as Sriracha
  • ¼ the cup Water, plus extra

Fry the tempeh

  • 8 oz (227 grams) tempeh, cut into quarters
  • 2 table spoon Avocado oil, split
  • Sea salt and black pepper, to taste
  • 1 big Carrots, thinly sliced
  • 1 Red bell pepper, thinly sliced
  • 3 the cup Small broccoli florets
  • 2 Green onion, chopped
  • Chopped cilantro, optional
  • Cooked rice, to serve

Comment

  • I like to serve it plain with brown rice. Noodles or any other grain of your choice will also work.
  • Use the vegetables you like and have on hand! Broccoli, carrots and bell peppers are my favorite things to stir-fry, but pretty much anything will work – snap peas, green beans, cauliflower, shredded cabbage, etc.
  • You can chuck all the sauce ingredients in a blender if you want! Ginger and garlic need not be finely minced in this method.
  • I think tofu would work great here too! Cut the exact same amount of firm tofu into small pieces and brown them nicely in the pan. If you. In what seems like an extra step, I would first toss the tofu with cornstarch/arrowroot and lots of salt and pepper. This will give you some extra crisp possibilities.

instructions

  • Make the peanut butter sauce. In a medium bowl, combine the almond butter, ginger, garlic, tamari, maple syrup, rice vinegar, lime juice, and hot sauce. Give this a quick shake. Add the water and start whisking it slowly to combine. Once the sauce starts to come together, whisk harder. Give the sauce a taste and adjust the seasoning if necessary (more tamari, vinegar, etc.). It should taste quite strong and be quite liquid! Set aside.

  • Set a large saute pan over medium heat and place the tempeh pieces. Boil for 10 minutes. Remove the tempeh, let cool and then thinly slice. Discard the water and wipe the pan.

  • Set a large sauté pan over medium-high heat. Pour 1 tablespoon of oil and swirl around. Add the chopped tempeh to the pan and season with salt and pepper. Let it brown/brown on one side and then move/flip the pieces around. Sear the tempeh and let it brown on the other side, this will take a total of 5-6 minutes. Keep stirring throughout the process.

  • Transfer the browned tempeh to a plate and return the sauté pan to the oven. Drizzle with the remaining tablespoon of olive oil and swirl around. Add carrots and pepper slices to the pan. Sauté until slightly softened, about 4 minutes.

  • Add the broccoli to the pan and a splash of water. Place a lid on top and cook until the broccoli is slightly tender and bright green, about 3-4 minutes. Season the vegetables with salt and pepper.

  • Add the tempeh back to the pan and pour in the almond butter sauce, stirring until everything is heated through. Add green onions and cilantro (if using).

  • Serve the Peanut Butter Tempeh Stir Fries immediately with cooked rice, noodles, or other carbohydrates of your choice.

An overhead shot of stir-frying peanut butter tempeh with vegetables over a pile of cooked brown rice. The single serving comes in an off-white bowl with free-painted blue dots all over.

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