Tempeh Stir-Fry With Miso-Peanut Sauce

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

• avocado oil (or other neutral cooking oil)
• tempeh
• broccoli
• red bell peppers
• zucchini
• peanut butter (unsweetened)
• white or yellow miso paste
• rice vinegar
• garlic powder
• ground ginger

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.

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

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

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!

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 :). You can find the stand-alone recipe post for it here.

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).