Peanutty tempeh and vegetable stir-fry

Total Time
27 min
10 min
17 min
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.



2 cup(s)


8 oz, packaged, cut into 1⁄4 -inch strips

Peanut oil

2 tsp

Uncooked string beans

½ pound(s)

Uncooked sugar snap peas

½ pound(s)

Sweet red pepper(s)

1 medium, seeded and cut into 1⁄4 -inch strips

Jalapeño pepper(s)

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)

Low sodium soy sauce

2 Tbsp

Ginger root

1 Tbsp, fresh, peepled and grated

Uncooked scallion(s)

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)


  1. Bring the water to a boil in a medium saucepan. Add the tempeh; reduce the heat and simmer until softened, about 5 minutes; drain.
  2. Heat a large nonstick skillet or wok over high heat until a drop of water sizzles. Swirl in the oil, then add the green beans, sugar snap peas, bell pepper, and jalapeño pepper. Stir-fry until the vegetables are crisp-tender, about 5 minutes.
  3. Meanwhile, mix the broth, peanut butter, soy sauce, and ginger in a small bowl; stir into the vegetables. Add the scallions and cook, stirring con­stantly, until the vegetables are well coated with the peanut sauce and the scallions are just softened, about 2 minutes. Serve over the rice.