Tempeh Stir-Fry with Rice Noodles & Peanut Sauce

Name: Tempeh Stir-Fry with Rice Noodles & Peanut Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 450 g Tempeh; 250 g rice noodles; 300 g broccoli florets; 150 g shredded carrots; 150 g red bell pepper; 120 g peanut butter; 60 ml tamari; 30 ml rice vinegar; 30 ml maple syrup; 15 ml sesame oil; 15 g garlic; 10 g ginger

Quick and flavorful tempeh stir-fry that's perfect for a make-ahead lunch. Tossed with rice noodles and a creamy peanut sauce.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 22 g
Fat: 18 g
Carbs: 62 g

Ingredients

for 4 servings

Tempeh450 g
rice noodles250 g
broccoli florets300 g
shredded carrots150 g
red bell pepper150 g
peanut butter120 g
tamari60 ml
rice vinegar30 ml
maple syrup30 ml
sesame oil15 ml
garlic15 g
ginger10 g

Method

5 steps

Cook rice noodles in boiling water until tender, drain, and set aside.
Whisk together peanut butter, tamari, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger in a small bowl to create the sauce.
Heat a large skillet over medium-high heat and sauté cubed tempeh until golden brown.
Add broccoli florets, shredded carrots, and sliced red bell pepper to the skillet and stir-fry for 5-7 minutes until vegetables are tender-crisp.
Add the cooked noodles and the prepared peanut sauce to the skillet, tossing everything together until well coated and heated through.