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close up on a tempeh and broccoli stir fry on top of white noodles in a black bowl
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4.80 stars (20 ratings)

Peanut Tempeh Stir Fry

Easy Peanut Tempeh Stir Fry is made in one skillet and ready in 30 minutes. The pan fried tempeh and veggies are drowned in a savory peanut sauce to give this dish loads of flavor!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian-inspired
Servings: 6 servings
Calories: 445kcal
Author: Nora Taylor

Ingredients

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 3 tablespoons pure maple syrup or agave
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons Thai red curry paste*
  • 2 tablespoons seasoned rice vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon red pepper chili flakes

Stir Fry

  • 2-3 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • (2) 8-ounce packages tempeh, cubed
  • 3 cups bite sized broccoli florets
  • 1/2 cup shredded carrots 1 carrot
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup chopped fresh cilantro, optional
  • cooked brown/white rice or noodles, for serving
US Customary - Metric

Instructions

  • In a medium bowl, whisk together all of the peanut sauce ingredients until smooth. Set aside.
  • In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Add the onion and cook for about 2 minutes, stirring constantly until it starts to soften.
  • Now add the tempeh and stir fry for another 5 minutes, stirring frequently.
  • Remove the tempeh and onions from the skillet and set on a plate nearby.
  • Add the remaining olive oil and the broccoli and carrots. Stir fry for 3-4 minutes until crisp tender.
  • Return the tempeh and onions to the pan, along with the sauce. Stir to coat and cook for about 2 minutes.
  • Turn off the heat, sprinkle with chopped peanuts and cilantro, if desired. Serve over noodles or with rice.

Notes

  1. The Thai red curry paste adds a lot of flavor to the sauce, but if you don't have it feel free to leave it out.
  2. You can substitute other veggies, such as mushrooms, zucchini and more. Use about 3 1/2 cups chopped veggies.
  3. Peanut allergy? Use almond butter and chopped almonds instead.
  4. Gluten intolerance? Make sure to use gluten free tempeh and tamari instead of soy sauce. 

Nutrition

Serving: 1of 6 servings | Calories: 445kcal | Carbohydrates: 26g | Protein: 24g | Fat: 30g | Saturated Fat: 6g | Sodium: 392mg | Potassium: 748mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2853IU | Vitamin C: 42mg | Calcium: 147mg | Iron: 3mg