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
Peanut oil
2 tsp
Uncooked string beans
½ pound(s)
Sugar snap peas
½ pound(s)
Red bell pepper
1 medium
Jalapeño pepper
1 medium
Vegetable broth
1 cup(s)
Creamy peanut butter with omega-3 (with oil and sugar added)
¼ cup(s)
Less sodium soy sauce
2 Tbsp
Fresh ginger
1 Tbsp
Scallions
7 medium
Cooked long grain brown rice
3 cup(s)
Instructions
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.
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