Peanutty tempeh and vegetable stir-fry
6
Points®
Total Time
27 min
Prep
10 min
Cook
17 min
Serves
6
Difficulty
Easy
Tempeh is made from fermented soy bean curds. It has a firmer texture than plain soy bean curds (tofu) and a slightly nutty, smoky flavor. Like other soy products, tempeh may help reduce the risk of heart disease. You can use it almost any time tofu is called for. To enhance the ginger flavor of this recipe, since it calls for a tablespoon of freshly grated ginger, you can top the stir-fry with slices of delicious pickled ginger, which is available in the produce section of some supermarkets or in Asian food stores. It nicely complements the string beans, snap peas, red peppers, and jalapeños.
Ingredients
Water
2 cup(s)
Uncooked tempeh
8 oz, packaged, cut into 1⁄4 -inch strips
Peanut oil
2 tsp
Uncooked string beans
½ pound(s)
Sugar snap peas
½ pound(s)
Red bell pepper
1 medium, seeded and cut into 1⁄4 -inch strips
Jalapeño pepper
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
Vegetable broth
1 cup(s), low-sodium variety
Creamy peanut butter with omega-3
¼ cup(s)
Less sodium soy sauce
2 Tbsp
Fresh ginger
1 Tbsp, fresh, peepled and grated
Scallions
7 medium, or 1 bunch (white parts and 2 inches of the green parts), cut into 2-inch lengths
Cooked long grain brown rice
3 cup(s)
