Inspired by: @sninkelletti
Sometimes, the most delightful meals are born from spontaneous creativity. This flavor-packed Vegan Peanut Tempeh Stir Fry, generously shared by abillion user @sninkelletti, is a perfect example! It's an incredibly easy and adaptable dish that comes together quickly in your wok, making it an ideal choice for busy weeknights when you crave something satisfying and healthy.
Have you ever wondered how to whip up a delicious, protein-rich plant-based dinner in minutes? Or perhaps you're looking for simple ways to incorporate more tempeh into your diet? This recipe is for you! It's a fantastic solution for anyone seeking a quick, nutritious, and dairy-free meal that doesn't compromise on taste.
Our community raves about this recipe. One user shared, "This dish you’ve invented has got my taste buds going, thank you. I just bought tempeh for supper and it’s going to get the sninkelletti marinade! 😋", showcasing its inspiring appeal. Another exclaimed, "Looks amazing 👏", highlighting its visual deliciousness. Whether you're a seasoned plant-based cook or new to tempeh, this stir fry offers a delightful and customizable dinner. Plus, as a fan wisely noted, "Peanut sauce goes well on most things 😁", and this recipe truly allows it to shine!
What You'll Need
Yields: 2 servings Prep time: 15 minutes Cook time: 15 minutes
Ingredients
For the Tempeh & Stir Fry
- 1 block (8 oz / 225g) tempeh, cut into 1/2-inch cubes or triangles
- 2 cups mixed stir-fry vegetables (e.g., sliced bell peppers, broccoli florets, sliced carrots, snap peas)
- 1 cup sliced portobello mushrooms
- 1-2 tablespoons cooking oil (such as vegetable oil or sunflower oil)
- Cooked noodles or rice, for serving
For the Creamy Peanut Sauce
- 1/4 cup creamy or crunchy peanut butter
- 2 tablespoons tamari (use certified gluten-free for GF option, otherwise soy sauce works)
- 2 tablespoons rice vinegar
- 1/4 cup water (or more, to reach desired consistency)
For Garnish (Optional)
- Fresh chopped cilantro
- Toasted peanuts, roughly chopped
- A squeeze of fresh lime juice
Equipment
- Large wok or deep skillet
- Mixing bowl
- Whisk or fork
- Chopping board
- Sharp knife
Instructions
- Prepare the Tempeh & Sauce: In a mixing bowl, combine the peanut butter, tamari, rice vinegar, and 1/4 cup water. Whisk until smooth. The sauce should be pourable but still rich. Adjust water to desired consistency.
- Marinate Tempeh: Add the cubed tempeh to about half of the prepared peanut sauce. Toss gently to coat. Let it marinate while you chop the vegetables (about 10-15 minutes).
- Sauté Vegetables: Heat 1-2 tablespoons of cooking oil in your wok or skillet over medium-high heat. Add harder vegetables first, such as carrots and broccoli, and stir-fry for 3-4 minutes until they begin to soften.
- Add Softer Vegetables & Mushrooms: Next, add bell peppers, snap peas, and portobello mushrooms. Continue to stir-fry for another 3-5 minutes until all vegetables are tender-crisp. Transfer the cooked vegetables to a separate plate.
- Cook Tempeh: Add the marinated tempeh (without pouring in all the excess sauce) to the hot wok. Sauté for 5-7 minutes, turning occasionally, until the tempeh is lightly browned and heated through. You can cover the wok briefly to help it heat up evenly.
- Combine & Serve: Return the sautéed vegetables to the wok with the tempeh. Pour in the remaining peanut sauce and toss everything together to coat thoroughly. Cook for an additional 1-2 minutes, just long enough for the sauce to warm through and cling to the ingredients.
- Garnish: Serve immediately over your choice of noodles or rice. Garnish with fresh chopped cilantro, toasted chopped peanuts, and a squeeze of fresh lime juice to elevate the flavors. Another fan of the dish shared, "I make something similar with ramen noodles; it’s one of my favourites 😁💚" – proving its delicious versatility!
Variations & Tips for Your Best Stir Fry
Get Creative with Variations
- Gluten-Free Option: This recipe is naturally gluten-free if you ensure your tamari is certified GF and you serve it with rice noodles or rice.
- Nut-Free Alternative: If you have a peanut allergy, substitute peanut butter with sunflower seed butter or tahini for a similar creamy texture. Adjust other seasonings to taste.
- Protein Swap: Not a fan of tempeh? You can easily use firm or extra-firm tofu (pressed and cubed) or even chickpeas for a different texture.
- Vegetable Medley: Feel free to use any seasonal vegetables you have on hand. Bok choy, spinach, green beans, or snap peas would all be excellent additions.
- Spice It Up: Add a pinch of chili flakes or a dash of sriracha to the sauce for a fiery kick.
Pro Tips for Success
- Marinade Magic: Don't skip the marinating step for the tempeh! Even a short 10-15 minutes will infuse it with fantastic flavor.
- Wok Efficiency: Cook your vegetables in stages, starting with harder, denser ones first, to ensure even cooking and a perfect tender-crisp texture.
- Save Some Sauce: Resist the urge to dump all the sauce in with the tempeh initially. Marinating with half and then adding the rest at the end ensures a vibrant, fresh sauce coating your entire dish.
- Garnish for Zing: The fresh cilantro, toasted peanuts, and lime juice aren't just for looks – they add crucial layers of freshness and crunch that truly make this dish "sing"!
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Ready to try this delightful stir fry? Give @sninkelletti's inventive recipe a whirl and let us know your thoughts! Share your creations on abillion and inspire others to discover delicious plant-based meals!
