Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Tempeh is a high-protein soy product that originated in Indonesia; substitute extra-firm tofu, if desired.

Recipe by Cooking Light April 2011


Credit: John Autry; Styling: Cindy Barr, Leigh Ann Ross

Recipe Summary

30 mins
4 servings (serving size: 2 cups tempeh mixture, 2 tablespoons peanut sauce, and 1 1/2 tablespoons green onions)


Ingredient Checklist


Instructions Checklist
  • To prepare peanut sauce, combine 1/4 cup water, 1 tablespoon brown sugar, 3 tablespoons peanut butter, 1 teaspoon Sriracha, and 1 teaspoon soy sauce in a medium bowl, stirring well with a whisk. Set aside.

  • To prepare stir-fry, combine 2 teaspoons sugar, 5 teaspoons soy sauce, 1 teaspoon Sriracha, and garlic in a small bowl, stirring with a whisk.

  • Heat a large heavy skillet over medium-high heat. Add 1 tablespoon sesame oil to pan, swirling to coat. Add tempeh and half of soy sauce mixture; stir-fry for 5 minutes or until tempeh is golden brown. Remove tempeh mixture from pan, and keep warm. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes. Add 1/2 cup water; reduce heat to medium. Cover and simmer for 5 minutes or until beans are crisp-tender. Stir in remaining half of soy sauce mixture, tempeh mixture, half of onions, and bean sprouts; cook for 2 minutes or until sprouts are tender. Serve with peanut sauce and remaining half of onions.

  • Wine Match: Hogue Late Harvest Riesling ($10) has a seductive touch of sweetness from dense peach and apricot notes to balance the spicy Sriracha. At the same time, its tangy acidity cuts through the rich flavors of peanut butter and sesame oil. --Jeffery Lindenmuth

Nutrition Facts

357 calories; fat 18.3g; saturated fat 2.9g; mono fat 7.1g; poly fat 6.7g; protein 18.4g; carbohydrates 35.2g; fiber 8.2g; iron 4mg; sodium 353mg; calcium 158mg.