Tempeh Stir-Fry with Yogurt-Peanut Sauce
4 servings
Equipment
Ingredients
- 1 ⁄4 cup creamy peanut butter
- 1 ⁄4 cup vanilla fat-free yogurt
- 3 tablespoons teriyaki marinade from 12-oz bottle
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 1 package 8 oz tempeh, cut into 2×1⁄4×1⁄4-inch strips
- 1 medium onion cut into thin wedges
- 4 medium carrots cut into 2×1⁄4×1⁄4-inch strips (2 cups)
- 12 oz fresh green beans cut in half crosswise (2 cups)
- 1 ⁄4 cup water
- 1 medium red bell pepper cut into thin bite-size strips
- 2 cups hot cooked white or brown rice
- 1 ⁄4 cup chopped fresh cilantro
Instructions
- In small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with whisk until smooth; set aside.
- In wok or 12-inch skillet, heat 1 tablespoon of the oil over medium heat.
- Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown.
- Remove tempeh from skillet.
- In same skillet, heat remaining 1 tablespoon oil over medium heat.
- Add onion; cook 1 minute, stirring occasionally.
- Stir in carrots, green beans and water.
- Cover; cook 5 minutes.
- Stir in bell pepper.
- Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in tempeh and reserved peanut butter mixture until well mixed.
- Cook 1 to 2 minutes, stirring occasionally, until hot.
- Serve over rice.
- Sprinkle with cilantro.
Notes / Tips / Wine Advice:
Tempeh, pronounced TEHM-pay and also spelled tempe, is a fermented, high-protein soybean cake with a chewy texture and slightly nutty flavor. If you can’t find it in your supermarket (sometimes it’s sold in the freezer case with other vegetarian foods), check a co-op or natural foods grocer.
Nutritional Information
Calories: 490 kcal