Peanutty tempeh and vegetable stir-fry
- Total Time
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.
tempeh8 oz, packaged, cut into 1/4 -inch strips
peanut oil2 tsp
uncooked string beans½ pound(s)
uncooked sugar snap peas½ 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 broth1 cup(s), low-sodium variety
creamy peanut butter with omega-3¼ cup(s)
low sodium soy sauce2 Tbsp
ginger root1 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 brown rice3 cup(s)
- Bring the water to a boil in a medium saucepan. Add the tempeh; reduce the heat and simmer until softened, about 5 minutes; drain.
- 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.
- 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.