Photo: John Autry; Styling: Cindy Barr, Leigh Ann Ross
Total Time
30 Mins
4 servings (serving size: 2 cups tempeh mixture, 2 tablespoons peanut sauce, and 1 1/2 tablespoons green onions)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews

Will make it again, but with some changes

March 09, 2016
I will blanch the green beans and cut them into bite sized pieces before adding to the stir fry.  Not everyone in my family likes peanut sauce, so I will increase the amount of stir fry sauce, and include 1 TB of sugar in the sauce (I made it without, and thought a little would be nice).  I liked the flavors and textures. First time cooking tempeh, will cut it thicker, it broke apart on me.  I also used a wok, which I won't do next time - need more surface area to brown the tempeh. I reduced the amount of green beans per other suggestions, and think that 8-10 oz of green beans would balance nicely with the other ingredients. 


August 19, 2015
I never leave reviews for anything but had to for this.... TRY IT! I have made tons and tons of great vegetable recipes but this just became one of my absolute favorites. The sauce is to die for!!!


August 14, 2015
Had the tempeh, and had a bag of frozen "stir fry veggies"I used these directions for cooking and for the sauce. Served over some brown rice.What a wonderful, yummy meal!

bjane1's Review

July 15, 2013
This dish was a bit expectations were high based on the ingredients and reviews. I liked the tempeh but it was difficult to find and very expensive per pound compared to tofu or meat. It might have been better had I increased the amount of peanut butter sauce and soy mixture suggested by other reviewers.

Linz2001um's Review

March 26, 2013
Although this isn't a quick dinner to put together, it is good! I have made it twice and my husband and I have really enjoyed it. Couple of notes- I cut the green beans in half so they are easier to eat in the stir fry (seems simple but made a difference second time I made this!), next time I will buy matchstick carrots to cut down on prep time, and I made this with black rice- yum (and a pretty mixture with the colorful stir fry!). I also skipped using the sugar in the recipe and it still turned out great.

Karlamkarmo's Review

January 08, 2013
Agree with previous poster to double the stir fry sauce. The peanut sauce didn't turn out as good as I'd hoped but could be because I used creamy peanut butter.... will try again with the recommended pb. Also doubled the srirachi in the peanut sauce cause it wasn't hot enough for our family (we like medium).

alissaj0454's Review

September 17, 2012
Very good! I ate tempeh growing up so I knew I loved it, but it was a first for my husband. He thought it was great and said this is for sure a "make again" recipe. He even went as far as to say that I should make more with tempeh. The fresh, crisp vegetables are wonderful and the homemade stir-fry sauce is a keeper and can be used for all kinds of recipes/stir-frys. I did not have any of these vegetables in my refrigerator except for the red bell pepper, but this is also why this recipe is so great because you can use any veggies. I used snow peas, broccoli, purple onion, and I added peanuts last minute. Very good, I recommend.

EllenDeller's Review

September 11, 2012
I think the word "luscious" might apply. This was so good we practically licked the bowl! I did make 50% more peanut sauce and though this does add more calories, my goodness it's good. My family likes food hot, so I added more siracha too. My only other change was to add fresh ginger and use peanut oil for the tempeh and sesame oil for the vegetables, as I feared too much sesame flavor might dominate everything. Oh, and I added two tsp. of lime juice to the peanut sauce, and we had cut limes on the table, along with fish sauce to sprinkle on as desired. One serving was plenty for me, but my husband ate two. No other dish was necessary, though I did put out a plate of sliced oranges.

chaworth1984's Review

June 03, 2011
This was very yummy, but time consuming. I can never find things like Tempeh where I live, so it was nice to know I could use Tofu. My husband likes it hot, but I usually half to halve the Sriracha.

LisaR123's Review

April 07, 2011
Peanut Sauce was to die for.. Stir-fry was just okay, would have been better omitting soy from veggie stage, just doing protein in soy/garlic- then adding peanut sauce to entire dish at end ... Better idea Grill tofu/temeph and just serve peanut sauce on the side!