Tempeh Stir Fry
Tempeh Stir Fry
Stir fry is one of my go-to dinner recipes. When I don’t know what to make it’s a quick, healthy, and I always love it. Typically I served my stir fry on brown rice and use the Teriyaki Experience sauce so I don’t have to mix anything myself. However I’ve run through my supply of sauce and have now had to experiment with making my own stir fry sauce. This sauce from the below recipe is not a teriyaki sauce, it’s got peanut butter, sesame oil and chili sauce. It turned out delicious (however if you do know of a great store bought teriyaki sauce please let me know for my lazy dinner nights).
Also, this was the first time I fried my tempeh instead of baking it. Frying the tempeh added a great crispy texture!
INGREDIENTS
Stir Fry Sauce
1/2 cup peanut butter
1/3 cup sesame oil
1/3 cup soy sauce
1/4 cup rice vinegar
2 tbsp. chili sauce or paste
2 tbsp. maple syrup
1 tsp. chopped garlic
1 tsp. fresh ginger
Stir Fry
Stir fry noodles (egg or soba noodles)
2 tbsp. sesame oil, divided
250 grams (9 oz.) tempeh
Mix of stir fry vegetables (broccoli, carrots, pepper)
Green onion
YIELD
4 servings
TIME
Prep - 10 minutes
Cook - 30 minutes
TOOLS
Large pot
Large frying pan or wok
DIRECTIONS
Mix all sauce ingredients in a large measuring cup. If you use natural peanut butter and have lumps, microwave for 30 second intervals and whisk well to blend. Set aside.
Bring a pot of water to boil. Cook noodles according to directions, drain ,and set aside.
Chop up your vegetables and set aside. Cube tempeh.
Heat 1 tbsp. of sesame oil in the frying pan or wok at medium high heat. Add tempeh to the pan. Cook for 6-8 minutes, flipping occasionally, until golden brown on both sides. Transfer tempeh to a heat safe bowl and return pan to heat.
Reduce temperature to medium heat, carefully add in the rest of the sesame oil as the pan will now be very hot. Add in the vegetables and fry until cooked but still crispy.
While the vegetables cook, pour 1/4 cup of the sauce into the bowl with tempeh. Toss to coat.
Assemble each plate with a base of noodles, servings of vegetables and tempeh, and toss with a serving of the sauce. Sprinkle with green onions and enjoy.
Recipe adapted from Pinch of Yum.
