Tempeh Stir-Fry with Peanut Sauce
Tempeh has a firmer, nuttier texture than tofu, which holds up especially well in a stir-fry with a sauce this bold. This is a different plant-based protein than I usually reach for, and the peanut sauce ties it together with the same flavors I use elsewhere.
Tempeh doesn't need pressing the way tofu does, so it's actually a little less prep work despite being a less familiar ingredient. Searing it directly gives it a browned, slightly crisp exterior.
Peanut sauce coats the tempeh and vegetables evenly, giving the whole dish a consistent flavor instead of separate components. Brown rice underneath adds a heartier base than white rice would.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This tempeh stir-fry is a good way to switch up my usual plant-based proteins.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Tempeh Stir-Fry with Peanut Sauce
YIELD
10 portions
ESTIMATED NUTRITION
625 calories • 35g protein • 60g carbs • 32g fat per portion
What I really like about this recipe is that tempeh needs less prep than tofu while still holding its texture well in the pan.
Ingredients
• 2 1/2 lb tempeh, cubed
• 7 1/2 cups broccoli florets
• 2 1/2 cups shredded carrots
• 7 1/2 cups cooked brown rice
• 1 cup peanut butter
• 3 tbsp low-sodium soy sauce
• 3 tbsp olive oil
• 2 tbsp rice vinegar
Directions
1. Sear the tempeh in olive oil until browned on most sides, about 8 minutes.
2. Add the broccoli and carrots; cook until just tender.
3. Whisk peanut butter, soy sauce, rice vinegar, and warm water into a sauce; toss with the vegetables and tempeh.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming. Nutrition is estimated per portion.
