TEMPEH STIR-FRY WITH YOGURT-PEANUT SAUCE

Tempeh Stir-Fry with Yogurt-Peanut Sauce image

Looking for a skillet meal recipe that's ready in just 40 minutes? Then check out this Asian-style tempeh stir-fry that's cooked in a zesty yogurt-peanut sauce for dinner tonight.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 14

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Ingredients

1/2 cup uncooked regular long-grain white rice
1 cup water
1/4 cup creamy peanut butter
1/4 cup vanilla low-fat yogurt
3 tablespoons teriyaki marinade (from 12-oz bottle)
1 tablespoon honey
2 tablespoons vegetable oil
1 package (8 oz) tempeh, cut into 2x1/4x1/4-inch strips
1 medium onion, cut into thin wedges
4 medium carrots, cut into 2x1/4x1/4-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
1/4 cup chopped fresh cilantro

Steps:

In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
In 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; set aside.
To same skillet, add remaining tablespoon oil and the 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 peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.

Nutrition Facts : Calories 490, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 8 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 17 g, TransFat 0 g