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This tempeh stir-fry with miso-peanut sauce is a nutrient-dense, plant-based dinner that comes together in about 30 minutes. Recipe is vegan, gluten-free, and high in protein!

overhead photo of a white bowl filled with brown rice and a tempeh vegetable stir fry topped with miso peanut sauce on a pink backdrop

This post was originally shared on 04.30.2019. It was updated with fresh images + helpful content on 01.17.2021.

Stir-fry recipes are one of the easiest ways to pack in a TON of nutrition and flavour into your weeknight meals! They come together quickly and are a great way to use up ingredients in your fridge.

This recipe mixes protein-rich tempeh with lots of veggies and the most delicious miso-peanut sauce. The original recipe is both vegan, dairy-free, and gluten-free. That said, it’s easily modifiable to suit your needs!

You can use any protein, veggies, or starches that you’d like – I share a bunch of recipe modification ideas below to give you some inspiration.

As a dietitian, I always strive to create meals that are balanced in nutrition. This one is no different, as it contains healthy sources of protein, fat, carbs, and fibre-rich veggies. This combination of nutrients helps to keep you feeling full, satisfied, and energized for longer.

I hope you enjoy this one as much as I do!

closeup photo of a black skillet with a tempeh, vegetable, and miso-peanut stir fry inside

Recipe Ingredients Needed

All you need to make this recipe are the following simple, healthy ingredients:

You can serve this tempeh stir-fry with: cooked brown rice, brown rice noodles, or quinoa!

Optional toppings include: hot sauce or red pepper flakes (for spice), sesame seeds, black pepper, or fresh herbs.

overhead photo of a wood cutting board topped with vegetables and small bowls of ingredients

Tempeh Nutrition Facts

One of my favourite sources of plant-based protein, this fermented soy product has a denser and “meatier” taste to tofu.

A 100 gram serving packs in:

  • 19 grams of complete protein
  • 9 grams of carbohydrate
  • 11 grams of fat (mostly unsaturated)

Tempeh is a great source of micronutrients like:

  • iron
  • calcium
  • vitamin B6
  • phosphorus
  • magnesium
overhead photo of sliced tempeh on a wood cutting board with a chef's knife

Miso Nutrition Facts

Miso is another fermented soy product which adds an incredible umami flavour to any dish. I particularly love using it in different sauces!

Because it’s fermented, miso also contains beneficial microbes that can promote gut health.

Miso is a source of micronutrients like:

  • vitamin K
  • copper
  • manganese
  • zinc
overhead photo of a large white bowl filled with chopped broccoli, bell peppers, and zucchini

Peanut Butter Nutrition Facts

Peanut butter is an awesome source of heart-healthy fats and protein.

It’s also packed with other nutrients like:

  • magnesium
  • vitamin B6
  • iron
  • phosphorus
  • niacin

TIP: be sure to go for the unsweetened variety of peanut butter. I always look for brands where the only ingredient is peanuts!

In addition to the health benefits above, the vegetables used in this stir-fry also pack in tons of vitamins, minerals, fibre, and antioxidants. It’s truly such a balanced and nourishing meal!

overhead photo of a black skillet with a tempeh, vegetable, and miso-peanut stir fry inside

Recipe Modifications & Variations

You can serve this tempeh stir-fry recipe with any grain or starch that you’d like! My personal favourite choices would be brown rice, noodles (like brown rice or soba), or quinoa.

While this recipe is completely plant-based, feel free to switch up the proteins if you desire. This dish would pair well with pan-fried shrimp, tofu, chicken, or beef too.

Same goes for veggies – feel free to experiment with what you have on hand or use up any vegetables that need to be eaten.

If you don’t enjoy peanut butter, you can try this with almond butter instead. If you need to avoid nuts, try it with sesame seed butter!

PS. A few of my readers have shared that they love using this miso-peanut sauce in other ways! Feel free to just make the sauce to add to any other recipe you’d like 🙂

How To Store Leftovers

Leftovers of this recipe will keep for 3-4 days in the fridge. Simply store them in an airtight container.

You can reheat the leftovers in the microwave or on the stovetop (sauté them in a skillet).

overhead photo of a white bowl filled with brown rice and a tempeh vegetable stir fry topped with miso peanut sauce on a pink backdrop

More Plant-Based Dinner Ideas

Did you give this Tempeh Stir-Fry With Miso-Peanut Sauce Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Tempeh Stir-Fry With Miso-Peanut Sauce (Vegan)

This tempeh and vegetable stir-fry is topped with a creamy miso peanut sauce for a delicious and nutritionally-balanced meal. Serve with rice or noodles!
overhead photo of a white bowl filled with brown rice and a tempeh vegetable stir fry topped with miso peanut sauce on a pink backdrop
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Ingredients

  • 1 Tbsp avocado oil (or other neutral cooking oil)
  • 1 package tempeh
  • 1 head broccoli, chopped into florets
  • 2 medium red bell peppers, chopped
  • 1 large zucchini, chopped

Miso-peanut sauce:

Serve with:

  • Cooked brown rice, noodles, or quinoa! (enough for 4 people)
  • Hot sauce or red pepper flakes (for spice), sesame seeds, black pepper, fresh herbs (OPTIONAL TOPPINGS)

Instructions

  • Cut tempeh lengthwise into 1/4″ slices. Then, cut each slice in thirds. Set aside.
  • Heat a large skillet, wok, or frying pan over high heat and add avocado oil.
  • Once hot, add broccoli florets to skillet, cooking for ~5 minutes. Then, add bell peppers, zucchini, and tempeh slices. Continue to cook for ~10 minutes, mixing around well.
  • While veggies cook, mix miso-peanut sauce ingredients together in a small bowl. Adjust to taste, mix until smooth, and set aside.
  • Once veggie-tempeh mix is well cooked and slightly browned, remove from heat. Add cooked brown rice, noodles, or quinoa to the skillet and pour over miso-peanut sauce. Mix together well, until ingredients are coated in the sauce.
  • Serve and enjoy hot. Option to top with a sprinkle of red chilli flakes or hot sauce for a bit of spice!

Notes

*LEFTOVERS: Leftovers of this recipe will keep for 3-4 days in the fridge. Simply store them in an airtight container. You can reheat the leftovers in the microwave or on the stovetop (sauté them in a skillet).
*RECIPE MODIFICATIONS:
  • You can serve this tempeh stir-fry recipe with any grain or starch that you’d like! My personal favourite choices would be brown rice, noodles (like brown rice or soba), or quinoa. Use a gluten-free starch as needed.
  • While this recipe is completely plant-based, feel free to switch up the proteins if you desire. This dish would pair well with pan-fried shrimp, tofu, chicken, or beef too.
  • Same goes for veggies – feel free to experiment with what you have on hand or use up any vegetables that need to be eaten.
  • If you don’t enjoy peanut butter, you can try this with almond butter instead. If you need to avoid nuts, try it with sesame seed butter!
  • A few of my readers have shared that they love using this miso-peanut sauce in other ways! Feel free to just make the sauce to add to any other recipe you’d like 🙂

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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pinterest graphic for a tempeh and veggie stir fry with miso peanut sauce recipe
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