20-minute tempeh stir-fry recipe 🌱

Ingredients

• 200 g Tempeh (cut into 1‑inch cubes)
• 3 tbsp Soy Sauce (low‑sodium; divided)
• 1 tbsp Rice Wine Vinegar
• 2 tbsp Lime Juice (freshly squeezed)
• 2 cloves Garlic (crushed)
• 1 medium Brown Onion (sliced thin)
• 200 g Broccolini (trimmed and cut into 2‑inch pieces)
• 150 g Green Beans (trimmed)
• 2 tbsp Peanut Butter (smooth, natural)
• 2 tbsp Vegetable Oil (for stir‑frying)
• 2 tbsp Water
• 2 cups Cooked Rice (white or brown, prepared per package instructions)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp lime juice, and the crushed garlic. Add the cubed tempeh and toss to coat. Let it marinate while you prep the vegetables.

   Time: PT5M

2. Slice the Vegetables

   Thinly slice the brown onion, cut broccolini into 2‑inch pieces, and trim the green beans. Set aside in a separate bowl.

   Time: PT5M

3. Cook the Rice

   Start cooking 1 cup uncooked rice (yields 2 cups cooked) according to package directions. Use a rice cooker or saucepan.

   Time: PT20M

4. Stir‑Fry the Vegetables

   Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. Add the onion first and sauté 2 minutes until translucent. Add broccolini and green beans, stir‑fry 3‑4 minutes until crisp‑tender.

   Time: PT5M

   Temperature: Medium‑high heat

5. Add Tempeh and Remaining Marinade

   Push the vegetables to the side of the pan, add the marinated tempeh with any remaining liquid. Stir‑fry together for 3 minutes until the tempeh is lightly browned.

   Time: PT3M

   Temperature: Medium‑high heat

6. Make the Peanut Lime Sauce

   In a small bowl whisk together 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, and 2 tbsp water until smooth.

   Time: PT2M

7. Combine Sauce with Stir‑Fry

   Pour the peanut‑lime sauce over the tempeh and vegetables. Toss everything together and cook an additional 1‑2 minutes until the sauce coats the ingredients and is heated through.

   Time: PT2M

   Temperature: Medium heat

8. Plate and Serve

   Spoon the cooked rice onto plates, top with the tempeh stir‑fry. Drizzle any remaining sauce from the pan over the top and garnish with optional chopped cilantro or crushed peanuts.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g