Peanut Tempeh Stir Fry
with Gingered Lime Cauliflower Rice
- 8 tempeh
- 1 oz fresh ginger
- 2 garlic cloves
- 6 oz sugar snap peas
- 1 carrot
- 1 lime
- 12 oz cauliflower rice
- ⅓ cup peanut sauce
- ¼ cup peanuts
- 3 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Medium saucepan
- Large nonstick skillet
- Microplane or zester
Using your hands, crumble the tempeh. Peel and mince the ginger and garlic. Halve the sugar snap peas on the diagonal. Peel, trim, and cut the carrot on the diagonal. Zest and halve the lime.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the crumbled tempeh, sprinkle with salt and pepper, and cook, tossing occasionally, until crispy and well browned, about 3 to 4 minutes per side. Transfer to a plate and cover to keep warm.
Return the large nonstick skillet to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced garlic, halved sugar snap peas, and cut carrot. Cook until lightly browned and tender, about 5 to 6 minutes.
Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the minced ginger and cauliflower rice and cook until tender, about 3 to 5 minutes. Add half the lime juice, lime zest, and a pinch of salt and pepper. Cook, stirring occasionally, about 2 to 3 minutes.
Add the crispy tempeh, spicy peanut sauce, and a pinch of salt and pepper to the sautéed vegetables and toss to evenly coat. Cut the remaining lime into wedges.
Divide the gingered lime cauliflower rice between bowls. Top with the peanut tempeh stir fry. Sprinkle with peanuts and serve with a side of lime wedges. Bon appétit!