Peanut Tempeh Stir-Fry

Peanut Tempeh Stir-Fry is a bowl recipe ready in 35 min. It makes 3 servings, each 430 kcal with 26 g protein. Beginner level, 13 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 35 mintotal
  • Beginnerlevel
  • 430kcal a serving
  • 26 gprotein
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Peanut Tempeh Stir-Fry

What is Peanut Tempeh Stir-Fry

Crisped tempeh cubes stir-fried with broccoli and carrot in a peanut butter, maple, rice vinegar and ginger sauce, sprinkled with sesame seeds.

More:Rice recipesBowl recipes

How to make Peanut Tempeh Stir-Fry

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Meal prep and storage

The sauce can be made ahead and kept in the fridge.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Peanut Tempeh Stir-Fry substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Liquid aminos1 option
  • Coconut aminos 1:1; milder, sweeter and about a third of the sodium, so add a pinch of salt if needed

    Tastes sweeter and less salty than soy-based aminos.

Peanut butter5 options
  • Sunflower seed butter 1:1; page says use interchangeably

    Stronger roasted taste.

  • Pumpkin seed butter 1:1
  • Tahini 1:1 in baking per page; bitterer

    Bitter for some.

    Still contains sesame.

  • Soy nut butter or chickpea butter 1:1

    Soy nut butter carries soy.

    Still contains soy.

  • Cashews (for whole peanuts) 1:1

    Still a nut.

    Still contains tree nuts.

Chilli flakes2 options
  • Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
  • Sweet paprika for colour same amount

    No heat.

Tempeh2 options
  • Mushrooms, chickpeas or other beans 1:1 by volume

    Lacks tempeh's firm nutty bite.

  • Chickpea tofu (soy-free) 1:1

    Homemade; milder, not fermented.

Sesame seeds1 option
  • Leave out leave out (garnish only)

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