Tempeh Stir-Fry With Miso-Peanut Sauce
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!
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!
Recipe Ingredients Needed
All you need to make this recipe are the following simple, healthy ingredients:
- avocado oil (or other neutral cooking oil)
- red bell peppers
- peanut butter (unsweetened)
- white or yellow miso paste
- rice vinegar
- garlic powder
- ground ginger
Optional toppings include: hot sauce or red pepper flakes (for spice), sesame seeds, black pepper, or fresh herbs.
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:
- vitamin B6
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
Peanut Butter Nutrition Facts
Peanut butter is an awesome source of heart-healthy fats and protein.
It’s also packed with other nutrients like:
- vitamin B6
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!
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).
More Plant-Based Dinner Ideas
- No-Bean Vegan Chili With Tempeh
- Coconut Curry Tofu With Vegetables
- Crispy Baked Tofu With Maple Miso Sauce
- Asian-Inspired Cold Soba Noodle & Tempeh Salad
- Pasta With Vegan Cashew Cream Tomato Sauce
- Easy Curry Tofu Scramble
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)
- 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
- 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)
- 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!
- 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 🙂