Is there anything better than a creamy noodle bowl packed with veggies for an easy weeknight dinner? I love playing around with different variations of this meal (changing up the sauce/veggies/protein), and this one hit the spot! This tempeh stir-fry with miso-peanut sauce is a nutrient-dense, plant-based dinner that comes together in under 30 minutes.
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 19 grams of complete protein, 9 grams of carbohydrate and 11 grams of fat (mostly unsaturated). Tempeh is a great source of micronutrients like iron, calcium, vitamin B6, phosphorus, and magnesium, too.
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 probiotics that can promote gut health. Miso is a source of nutrients like Vitamin K, copper, manganese, and zinc. Of note, miso is high in sodium, so you likely will not need to add other sources of sodium to a dish using miso.
Peanut Butter Nutrition Facts
Probably the number one most used ingredient in my pantry! 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, and niacin. Just be sure to go for the unsweetened variety (I always look for brands where the only ingredient is peanuts).
In addition to the health benefits above, veggies like bell peppers, broccoli, and zucchini also pack in tons of vitamins, minerals, fibre, and antioxidants. Pair all these ingredients with brown rice noodles (click for favourite brand), and you’ve got a nutritionally-balanced dinner with complex carbs, protein, healthy fats, and tons of fibre. Did I mention that this tempeh stir-fry with miso-peanut sauce tastes delicious, too?
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 or chicken too. Same goes for veggies – feel free to experiment with what you have on hand!
If you like this recipe, check out my Creamy Miso-Tahini Pasta Sauce, Canned Mackerel Rice Bowl With Ginger Garlic Bok Choy & Peanut Sauce, or my Brown Rice Noodle Bowl With Crispy Tofu!
Tempeh Stir-Fry With Miso-Peanut Sauce (Vegan)
- 1 package tempeh
- 1 crown broccoli
- 2 medium red bell peppers
- 1 large zucchini
- 1 8 oz. package noodles of choice (I used brown rice noodles)
- 4 Tbsp peanut butter (unsweetened)
- 2 Tbsp white or yellow miso paste
- 2 Tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- Approx. 8 Tbsp warm water (add 1 Tbsp at a time + adjust as necessary)
Optional toppings: sesame seeds, red chilli flakes to serve
- Cut tempeh lengthwise into 1/4" slices. Then, cut each slice in thirds. Set aside.
- Cut broccoli into small florets. Thinly slice bell peppers lengthwise. Cut zucchini in half lengthwise, then slice into 1/4" half-moons. Set aside all prepped veggies.
- Mix miso-peanut sauce ingredients together in a small bowl. Slowly add 1 Tbsp of warm water at a time, whisking with a fork, until desired consistency is reached (I used 8 Tbsps of water). Adjust to taste, mix until smooth, and set aside.
- Heat a large skillet, wok, or frying pan over high heat and add avocado oil. Bring a large pot of water to a boil.
- 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.
- Once water has boiled, add brown rice noodles. Cook according to package directions. Be careful not to leave the noodles in too long - they can over cook quickly! Drain and rinse noodles once finished.
- Once veggie-tempeh mix is well cooked and slightly browned, remove from heat. Add noodles to the skillet and pour over miso-peanut sauce. Mix together well, until ingredients are coated in the sauce.
- Serve + enjoy hot. Option to top with a sprinkle of sesame seeds, or red chilli flakes for a bit of spice!
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