Best Stir Fried Vegetables And Tempeh With Spicy Peanut Sauce Recipes

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

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

STIR FRIED TEMPEH AND VEGETABLES

Stir Fried Tempeh and Vegetables image

I was looking for ways to cook tempeh and didn't find a lot. This was inspired by many sources. I know it looks like a lot of spices, but I've tried it with less and the tempeh is just too bland.

Provided by Jeri Roth Lande

Categories Tempeh

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces tempeh
2 tablespoons olive oil
5 tablespoons balsamic vinegar
7 tablespoons soy sauce
2 teaspoons minced garlic cloves
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
hot sauce
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 onions, sliced
1/2 lb mushroom, sliced
1 lb green beans, frozen, cut up

Steps:

Cut tempeh into 1/2 inch cubes.
Mix the next 9 ingredients to make a marinade.
Pour it over the tempeh in a ziploc bag. Seal and refrigerate for 1 hour or longer. Turn it over occasionally, if you think of it.
Heat the olive oil in a large pan.
Add onions and cook, stirring occasionally, until they start to brown.
Add mushrooms and cook another couple minutes.
Add tempeh and marinade. Stir and cook a few more minutes.
Add green beans. Cook and stir until green beans are cooked through.

STIR-FRIED VEGETABLES AND TEMPEH WITH SPICY PEANUT SAUCE

Stir-Fried Vegetables and Tempeh With Spicy Peanut Sauce image

This is a wonderful pasta dish that my kids love, although I would never actually tell them what is in it! The peanut sauce can be made ahead and kept in the refrigerator. This recipe as provided makes a ton of food, with the leftovers able to be kept for 2-4 weeks in the frig.

Provided by Katey in GB

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup garlic clove, peeled
1/4 cup fresh ginger, peeled, coursely chopped
1 cup creamy peanut butter
1/2 cup peanut oil
1/2 cup orange juice
1/2 cup tamari
1/3 cup honey
1/4 cup vinegar
1 tablespoon sesame oil
1 teaspoon chili powder
1/8 teaspoon cayenne
3 tablespoons canola oil, divided
1/2 lb tempeh, cut into small triangles
2 tablespoons tamari
12 ounces pasta, curly shape
4 cups broccoli, chopped
2 medium carrots, cut into matchsticks (about 1 cup)
2 cups bok choy, sliced (about 4 stalks)
1 red bell pepper, thinly sliced (about 1 cup)
2 cups zucchini, chopped

Steps:

Sauce.
Process the garlic and ginger in a food processor until finely chopped.
Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
Heat the peanut sauce over very low heat, stirring occasionally.
Pasta.
Cook pasta according to package.
To complete the dish.
Heat 2 T. of canola oil in a skillet over medium heat.
Sauté the tempeh until lightly browned on all sides, about 10 minutes.
Pour on the 2 T. tamari and stir quickly to distribute it.
Transfer the tempeh to a large serving bowl.
Heat the remaining 1 T. of canola oil in the skillet over medium heat.
Sauté the broccoli and carrots 2-3 minutes.
Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
Add the tempeh and cook just until warmed through, about 1-2 minutes more.
Transfer to the serving bowl.
Drain the pasta and toss it with the tempeh and vegetables.
Add all but a few tablespoons of the hot peanut sauce, and toss again.
Pour on the reserved sauce, and serve.