Dinner · Southeast asian
Tempeh stir-fry with peanut sauce
Crisp tempeh and vegetables tossed in a creamy peanut sauce over rice.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 240 g tempeh, sliced
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 100 g snap peas, trimmed
- 2 tbsp peanut butter, smooth
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 60 ml water
- 180 g white rice, cooked
- 1 tbsp peanuts, chopped
Method
Heat 1 tbsp oil in a wok over medium-high heat and fry the tempeh slices for 3 minutes per side until golden, then remove.
Add the remaining oil and stir-fry the bell pepper and snap peas for 4 minutes until tender-crisp.
Whisk together the peanut butter, soy sauce, lime juice, brown sugar, and water in a small bowl.
Return the tempeh to the wok, pour in the peanut sauce, and toss until everything is coated and warmed through.
Serve over white rice, topped with chopped peanuts.