30-Minute Tempeh Stir-Fry

Name: 30-Minute Tempeh Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 -4 tsp chili garlic sauce ((adjust to preferred spice level)); 4 Tbsp salted creamy peanut butter ((or almond, cashew, or sunflower butter)); 4 tsp sesame oil ((if avoiding oil, sub water)); 1/3 cup coconut aminos ((or sub slightly lesser amount of tamari to taste as it can be more pungent in flavor)); 4 tsp lime juice; 3 tsp freshly grated ginger ((or sub 1/2 tsp ground ginger)); 1 tsp maple syrup ((plus more to taste)); 3 -4 Tbsp water; 8 ounces tempeh ((chopped into large, bite-size squares // if GF, ensure gluten-free friendly)); 4 tsp sesame oil ((or sub double this amount in water)); 2/3 cup chopped green onion; 4 cups mixed chopped vegetables ((we used red bell pepper, broccoli, carrots & kale)); 4 tsp coconut aminos ((or tamari)); 3 cups leftover cooked quinoa, * brown rice,* or uncooked cauliflower rice*

This vibrant 30-Minute Tempeh Stir-Fry is a delightful mix of flavors and textures, perfect for a quick weeknight dinner or a healthy meal prep option. Packed with protein and fresh veggies, it’s a great choice for anyone looking to enjoy a nourishing, plant-based dish that’s ready in no time!

10mCook

20mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

3-4 tsp chili garlic sauce ((adjust to preferred spice level))
4 Tbspsalted creamy peanut butter ((or almond (cashew, or sunflower butter)))
4 tspsesame oil ((if avoiding oil (sub water)))
0.3 cupcoconut aminos ((or sub slightly lesser amount of tamari to taste as it can be more pungent in flavor))
4 tsplime juice
3 tspfreshly grated ginger ((or sub 1/2 tsp ground ginger))
1 tspmaple syrup ((plus more to taste))
3-4 Tbsp water
8 ouncestempeh ((chopped into large (bite-size squares // if GF, ensure gluten-free friendly)))
4 tspsesame oil ((or sub double this amount in water))
0.7 cupchopped green onion
4 cupsmixed chopped vegetables ((we used red bell pepper (broccoli, carrots & kale)))
4 tspcoconut aminos ((or tamari))
3 cupsleftover cooked quinoa (* brown rice,* or uncooked cauliflower rice*)

Instructions

Step 0 of 7 completed

Start by preparing your tempeh: chop it into large cubes and set aside.

In a small bowl, whisk together the chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, grated ginger, maple syrup, and water until smooth and well combined.

Heat a large skillet or wok over medium-high heat. Add an additional drizzle of sesame oil (or water) to coat the pan, then add the tempeh. Cook for about 3-4 minutes, stirring occasionally, until golden brown.

Add your mixed chopped vegetables to the skillet with the tempeh and stir-fry for another 3-4 minutes until they are tender-crisp.

Pour the sauce mixture over the tempeh and vegetables, stirring to coat everything evenly. Let it cook for an additional 2-3 minutes to heat through and thicken the sauce slightly.

Stir in the cooked quinoa and chopped green onion, mixing well until everything is heated through. If desired, adjust the seasoning with more coconut aminos or maple syrup to taste.

Remove from heat and serve hot, garnished with additional green onions or sesame seeds if desired.

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Adapted from minimalistbaker.com. Ingredients sourced from the original; description and instructions are original to Fork.