Peanut Butter Tempeh With Quinoa Stir Fry
Tempeh with my favorite peanut sauce tastes delicious on top of this quinoa stir fry! Between the tempeh and the quinoa, this meal is packed with plant-based protein. A cup of quinoa and serving of tempeh is about 30g of protein!
I have found the BEST way to cook tempeh! By boiling the tempeh in broth, it softens the grains and improves the texture. It also gives a quick and flavorful marinade. Tempeh can be boiled in water with herbs and spices or vegetable/chicken broth.
Peanut butter tempeh
Ingredients: Serves 4
-2 8oz packages of tempeh
-1 cup vegetable broth
-2 tbsp soy sauce
-½ cup peanut butter sauce (plus more for drizzling)
Instructions
Cut tempeh into cubes
Bring veggie broth and soy sauce to a boil in a saucepan. Add in tempeh. (If the liquid does not cover the tempeh, add in some water until just covering) Simmer for 10 minutes.
Add 1 tbsp olive oil to a frying pan over medium heat. Add in tempeh and cook for 5-7 minutes until golden brown. Flip halfway through.
Take ¼ of peanut sauce and add 1-1.5tbsp water and stir together to form a glaze.
Pour glaze over tempeh and toss to coat.
Quinoa
Ingredients: Serves 4
-1.5 cups uncooked quinoa
-3 cups vegetable broth
-½ red bell pepper diced
-1 medium onion diced
-3 cloves garlic minced
-1 inch ginger minced (½ tbsp of ginger paste also works)
-1 small head of broccoli, florets only
- ½ cup shredded carrots
-½ cup canned or frozen sweet corn
-1 cup chopped kale
-2.5 tbsp soy sauce or coconut aminos
Instructions
Bring vegetable broth to a boil, add in quinoa. Simmer for 15-20 minutes until tender, stirring occasionally.
Add olive oil to a wok or saute pan over medium heat. Add in onion and bell pepper, cook for 3-4. Add in garlic and ginger and cook for another 2 minutes.
Add broccoli and ¼ cup water to the pot and cover with a tight lid. Leave the lid on for 3-4 minutes.
Add in the carrots, corn and kale. Saute for 3 minutes then add in the quinoa and soy sauce.
Mix together
