Ginger Peanut Stir Fry with Tempeh

Do you have a loved one you are trying to convince to try tempeh or tofu? Do they wince at the mention of the word vegetarian? Would they starve before eating one of your plant-based creations?

If you answered yes to any of the above questions, you need to make this stir fry.

I was practically licking my plate clean each time I finished a helping of this dish.

I got so desperate for this stir fry one day that I made my husband meet me at work to swap tupperware containers when I grabbed the wrong container of leftovers one morning.

It’s that good.

Feel free to make it with tempeh, tofu, chicken, or sans protein. I chose to serve mine over quinoa for an added protein and fiber boost.

Ginger Peanut Stir Fry with Tempeh

Makes 4 servings (if you can resist going back for seconds)

For the sauce:

3 tablespoons toasted sesame oil

3 tablespoons low-sodium soy sauce

3 tablespoons natural creamy peanut butter

1 1/2 tablespoons pure maple syrup

1 1/2 tablespoons grated fresh ginger

2 1/4 teaspoon rice vinegar

2 1/4 teaspoon lime juice

3/4 teaspoon Asian chili-garlic saue

For the stir fry:

1 tablespoon vegetable oil

8 ounces tempeh, cut into 1-inch chunks

3 cups sliced veggies (I used red bell peppers, snow peas, zucchini, carrots, and red onion)

Cilantro (optional)

1. In a small bowl, whisk together  all of the sauce ingredients until smooth and well combined. Set aside.

2.  In a large nonstick skillet, heat 1/2 tablespoon oil over medium high heat. Add tempeh and cook until browned, about 5-7 minutes. Remove tempeh from pan onto a plate. Add remaining 1/2 tablespoon oil to pan. Add vegetables to pan and cook, stirring frequently, until vegetables cooked but still crisp,  about 3 to 5 minutes. Add tempeh back to pan along with sauce. Toss to combine. Sprinkle with cilantro if using. Serve over cooked quinoa.