Vegan Tempeh Stir-Fry with Peanut Sauce
Tempeh finally gets the spotlight it deserves in this bold, saucy stir-fry. Crisped to perfection, it soaks up the rich peanut sauce like a sponge. Fresh vegetables add crunch, while garlic and ginger bring the heat. The sauce? Creamy, nutty, slightly sweet, and utterly addictive. This dish comes together in minutes, making takeout look like a waste of time. It’s high in protein, packed with flavor, and ridiculously satisfying. Whether you’re new to tempeh or already obsessed, this stir-fry is a game-changer. So grab your wok and let’s make magic happen—because bland food is not an option.
Vegan Tempeh Stir-Fry with Peanut Sauce
A protein-packed tempeh stir-fry coated in a rich peanut sauce, tossed with crisp vegetables, and served over rice or noodles.
Ingredients
For the Tempeh Stir-Fry:
- 1 block 8 oz tempeh, cut into cubes (plant-based protein powerhouse)
- 2 tbsp soy sauce for umami depth
- 1 tbsp cornstarch helps with crispiness
- 1 tbsp sesame oil for that nutty flavor
- 1 cup bell peppers sliced (colorful crunch)
- 1 cup broccoli florets because greens matter
- ½ cup carrots julienned (extra texture)
- 1 tbsp garlic minced (flavor bomb)
- 1 tbsp ginger grated (adds warmth)
- 1 tbsp neutral oil for stir-frying
For the Peanut Sauce:
- ¼ cup peanut butter creamy, rich, and essential
- 2 tbsp soy sauce balance and saltiness
- 1 tbsp maple syrup slight sweetness
- 1 tbsp rice vinegar adds tang
- ½ tsp sriracha for a spicy kick
- ¼ cup water to thin it out
For Serving:
- Cooked rice or noodles your carb of choice
- ¼ cup green onions sliced (for freshness)
- 2 tbsp crushed peanuts for crunch
- Lime wedges (zesty finish
Instructions
- Marinate the tempeh in soy sauce and cornstarch. Let it sit for 5 minutes while you prep the veggies.
- Heat sesame oil in a large wok over medium-high heat. Add tempeh and cook for 5 minutes, flipping until golden brown. Remove and set aside.
- Add neutral oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant.
- Toss in the bell peppers, broccoli, and carrots. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Whisk together the peanut sauce ingredients in a bowl. Pour it over the veggies and stir well.
- Return the crispy tempeh to the wok. Toss everything together, letting the sauce coat each piece.
- Serve over rice or noodles. Top with green onions, crushed peanuts, and lime wedges.
- Devour immediately because waiting is not an option.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Vitamin C: 45%
- Iron: 20%
- Magnesium: 15%
- Potassium: 12%
- Calcium: 10%
Additional Notes & Tips
- Swap tempeh for tofu if you’re out of options.
- Adjust spice levels by adding more or less sriracha.
- Use almond butter if you’re allergic to peanuts (still delicious).
- Leftovers? Toss them in a wrap for an epic next-day meal.
- Pair with a cold drink because this stir-fry brings the heat.
