1400 700 vegan peanuttempehstirfry horizontal

Peanut Tempeh Stir Fry

with Gingered Lime Cauliflower Rice

dinner

Seasonal Menu One bowl Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Thai Beans/Legumes Nuts Tempeh Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
560
FAT
27g
CARBOHYDRATES
50g
PROTEIN
36g

MAIN INGREDIENTS

  1. 8 tempeh
  2. 1 oz fresh ginger
  3. 2 garlic cloves
  4. 6 oz sugar snap peas
  5. 1 carrot
  6. 1 lime
  7. 12 oz cauliflower rice
  8. ⅓ cup peanut sauce
  9. ¼ cup peanuts
  10. 3 tbsp + 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: peanuts, soy, tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Large nonstick skillet
  • Microplane or zester

INSTRUCTIONS

1
Prepare the vegetables

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.

2
Crisp the tempeh

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.

3
Sauté the vegetables

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.

4
Cook the cauliflower rice

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.

5
Final touches

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.

6
Serve

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!