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!
Servings 4 people
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:
- 1/4 cup peanut butter (unsweetened)
- 2 Tbsp white or yellow miso paste
- 2 Tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 cup warm water
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 :)