Tempeh Stir Fry with Peanut Sauce
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (13)

Tempeh Stir Fry with Peanut Sauce

NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 33%
CARBS 16G22% OF CAL
6G FIBER0G ADDED0G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 17G54% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried tempeh tossed with broccoli, carrots, and a creamy Thai peanut sauce. Quick, satisfying, and deeply flavored with ginger and spice.

mainthaistir frybowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 1/2 teaspoon ground ginger or freshly minced ginger (1g)
  • 1 tablespoon maple syrup (15ml)
  • 2 tablespoons liquid aminos (30ml)
  • 1 teaspoon rice wine vinegar (5ml)
  • 1/2 teaspoon sesame seeds (1.5g)
  • 1/3 cup natural peanut butter (85g)
  • 1/4 cup hot water (60ml)
  • 1/4 teaspoon crushed red pepper flakes (0.5g)
  • 1 tablespoon coconut oil or sesame oil (15ml)
  • 8 ounces tempeh (cut into 1-inch cubes, 225g)
  • 1 pinch sea salt (about 0.3g)
  • 1 pinch ground black pepper (about 0.1g)
  • 2 heads broccoli (large stem removed and chopped, 336g)
  • 1 large carrot (peeled and julienned, approximately 70g)
PREP
15M
SODIUM
581MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.