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tempeh stir-fry with miso-peanut sauce and broccoli, zucchini, red bell pepper in a bowl with gold fork
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Tempeh Stir-Fry With Miso-Peanut Sauce (Vegan)

Who's a fan of creamy, plant-based noodle bowls?! This tempeh, veggie, and noodle stir-fry is topped with a creamy miso peanut sauce for a delicious and nutritionally-balanced meal.
Course Main Course
Cuisine Asian
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword miso, noodles, peanut, stir fry, tempeh, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 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)

Miso-peanut sauce:

  • 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

    Instructions

    • 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!

    Notes

    *While this recipe is plant-based, feel free to switch up the proteins as you please. For example, instead of tempeh, chicken or shrimp will likely work well too!
    *For gluten-free recipe, use certified gluten-free noodles (e.g. brown rice noodles).