Vegan tempeh peanut stir-fry

Vegan tempeh peanut stir-fry with tempeh, broccoli, red pepper and a creamy peanut sauce: full of flavour, quick to make and with plenty of plant protein.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 390 kcal per serving
• Protein: 24 g
• Fat: 26 g
• Carbs: 12 g

Ingredients

• 200 g tempeh
• 1 head of broccoli
• 2 tbsp peanut butter
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 red pepper

Method

You’ll need: frying pan · wok · chopping board · knife · wooden spoon

1. Slice the tempeh. Divide the broccoli into small florets and cut the pepper into small pieces.
2. Heat the olive oil in a wok or large frying pan and fry the tempeh until golden brown on both sides.
3. Stir the peanut butter with the lime juice and a little water until smooth and creamy.
4. Add the broccoli and pepper to the tempeh and stir-fry until tender-crisp and the veg still has its colour.
5. Pour the peanut sauce into the wok, reduce the heat and toss everything briefly until the tempeh and veg are well coated.
6. Serve straight away – best piping hot from the wok.

Good to know

A stir-fry like this is worth its weight in gold on good days and tired days alike. Lots of flavour, little effort, and at the end there's something warm and hearty on the table.

Swaps

Tempeh → plain tofu (milder, also plenty of protein). Peanut butter → almond butter (also provides unsaturated fats; contains tree nuts). Broccoli → pak choi (milder, still contains fibre). Olive oil → avocado oil (heat-stable, mainly unsaturated fats).

Allergens

Contains soya and peanuts. For children, only serve in suitably small, easy-to-chew pieces; in pregnancy, tempeh is fine when fresh and thoroughly heated through.

Dairy-free recipes