Tempeh is a high-protein soy product that originated in Indonesia; substitute extra-firm tofu, if desired.
1/4 cup water
1 tablespoon brown sugar
3 tablespoons natural-style, chunky peanut butter (such as Smucker's)
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon lower-sodium soy sauce
2 teaspoons brown sugar
5 teaspoons lower-sodium soy sauce
1 teaspoon Sriracha
4 garlic cloves, chopped
1 tablespoon plus 2 teaspoons sesame oil, divided
1 (8-ounce) package organic tempeh, cut into 1/3-inch strips
2 cups thinly sliced carrot
1 cup (2-inch) strips red bell pepper
1 pound green beans, trimmed
1/2 cup water
3/4 cup thinly sliced green onions, divided
6 ounces mung bean sprouts
How to Make It
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
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.
This dish was a bit disappointing...my 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.
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.
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).
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.
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.
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!
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