Stir-Fried Vegetables And Tempeh With Spicy Peanut Sauce Recipe

Name: Stir-Fried Vegetables And Tempeh With Spicy Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 1/4 cup garlic clove, peeled; 1/4 cup fresh ginger, peeled, coursely chopped; 1 cup creamy peanut butter; 1/2 cup peanut oil; 1/2 cup orange juice; 1/2 cup tamari; 1/3 cup honey; 1/4 cup vinegar; 1 tablespoon sesame oil; 1 teaspoon chili powder; 1/8 teaspoon cayenne; TO COMPLETE THE DISH; 3 tablespoons canola oil, divided; 1/2 lb tempeh, cut into small triangles; 2 tablespoons tamari; 12 ounces pasta, curly shape; 4 cups broccoli, chopped; 2 medium carrots, cut into matchsticks (about 1 cup); 2 cups bok choy, sliced (about 4 stalks); 1 red bell pepper, thinly sliced (about 1 cup); 2 cups zucchini, chopped

Servings: persons

SAUCE
1/4 cup garlic clove, peeled
1/4 cup fresh ginger, peeled, coursely chopped
1 cup creamy peanut butter
1/2 cup peanut oil
1/2 cup orange juice
1/2 cup tamari
1/3 cup honey
1/4 cup vinegar
1 tablespoon sesame oil
1 teaspoon chili powder
1/8 teaspoon cayenne
TO COMPLETE THE DISH
3 tablespoons canola oil, divided
1/2 lb tempeh, cut into small triangles
2 tablespoons tamari
12 ounces pasta, curly shape
4 cups broccoli, chopped
2 medium carrots, cut into matchsticks (about 1 cup)
2 cups bok choy, sliced (about 4 stalks)
1 red bell pepper, thinly sliced (about 1 cup)
2 cups zucchini, chopped

1
Sauce.
2
Process the garlic and ginger in a food processor until finely chopped.
3
Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
4
Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
5
Heat the peanut sauce over very low heat, stirring occasionally.
6
Pasta.
7
Cook pasta according to package.
8
To complete the dish.
9
Heat 2 T. of canola oil in a skillet over medium heat.
10
Saute the tempeh until lightly browned on all sides, about 10 minutes.
11
Pour on the 2 T. tamari and stir quickly to distribute it.
12
Transfer the tempeh to a large serving bowl.
13
Heat the remaining 1 T. of canola oil in the skillet over medium heat.
14
Saute the broccoli and carrots 2-3 minutes.
15
Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
16
Add the tempeh and cook just until warmed through, about 1-2 minutes more.
17
Transfer to the serving bowl.
18
Drain the pasta and toss it with the tempeh and vegetables.
19
Add all but a few tablespoons of the hot peanut sauce, and toss again.
20
Pour on the reserved sauce, and serve.

1209

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: SAUCE, 1/4 cup garlic clove, peeled, 1/4 cup fresh ginger, peeled, coursely chopped, 1 cup creamy peanut butter, and more.

Yes, Stir-Fried Vegetables And Tempeh With Spicy Peanut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Vegetables And Tempeh With Spicy Peanut Sauce

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