Do you have a Meatless Monday at your house? If you’ve been reading here a while, you know I’m big on changing things up, eating seasonally, and trying new things. So many food options, so little time. Sigh, if only I could eat 24 hours a day. 😉
One of my favorite meatless dishes is coconut curry tempeh. I found it while randomly wandering through Whole Foods. They’ve got a few more flavors too. It’s already prepared with the sauce in the package. Just rip it open and heat, or you can just rip it open and eat it from the plastic. Not that I do that. 😉
Tempeh is a meat substitute that is a great alternative to tofu. It’s made from whole soybeans and it has a bit more firmness to it. I guess kinda like a meatloaf texture if I had to put it into words. You can get it plain at larger grocery stores with a vegetarian section or at places like Whole Foods, Trader Joe’s and special markets.
I’ve heard you can even make it yourself, but yeah. Even I’m not that ambitious. I got a package of the plain on my last trip and decided to see what I could do with it. I thought about making “burgers” with it, but we’ve had a bunch of burgers lately. Instead I went the stir fry route. A healthy, pad thai without the noodles route.
Spicy Peanut Tempeh Stir Fry
Sauce:
- 2 Tbsp PB2 or peanut flour
- 1 tsp sriraccha sauce
- 1 tsp low sodium soy sauce
- 2 Tbsp water
Stir Fry:
- 8 oz tempeh
- 1 tsp minced garlic
- 8 oz green beans
- 2.5 cups broccoli slaw
- 1 red pepper, seeds removed and sliced into strips
- 1 Tbsp low sodium soy sauce
Mix the sauce ingredients in a small bowl until well blended and set aside. Slice the tempeh into strips. My block made 12 strips. Spray a pan with non-stick spray and heat over medium high heat. Add the tempeh and cook for about 3 minutes per side. Flip them a couple times to check them. You want them browned on both sides. Remove from pan and keep warm.
Add the garlic to the pan and saute for 1 minute. Add the veggies and stir fry them for 3 – 5 minutes until they are tendercrisp. Pour soy sauce over top and stir to combine. Remove from heat. Divide veggies evenly onto 4 plates and top with the tempeh slices. Drizzle the spicy peanut sauce over top.
Makes 4 servings at approximately 184 calories each – 14g protein, 22g carbs, and 4g fat.
I used a bag of frozen cut green beans for this recipe. I just let them thaw first before adding them to the pan. You can also use fresh green beans if you’d like. Get creative with your veggies and use what your family likes. I went to the store intending to get shredded cabbage and bean sprouts, and got distracted by the bag of broccoli slaw. Veggies are interchangeable.
If your family hates green beans, use snap peas. Go with shredded carrots and cabbage instead of broccoli slaw. You can also make it more or less spicy by changing the amount of sriraccha. I wouldn’t remove it completely if you have a choice because it adds great flavor. I suggest using at least a few drops of it.
Are you going to have a Tempeh Tuesday at your house?
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