Peanut Sauce Stir Fry with Tempeh Recipe - Vegan Family Recipes

Peanut Sauce Stir Fry with Tempeh

Course Gluten free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Makes 4
Author Vanessa


  • 2 tablespoons Olive Oil
  • 8 ounces Tempeh diced
  • 1 yellow Bell Pepper
  • 1 teaspoon fresh Ginger finely diced
  • 2 cloves of Garlic crushed
  • 2 carrots medium in size and sliced
  • 1 cup Bamboo Shoot Strips
  • 1 small yellow Onion diced
  • 2 cups Rice
  • 1 cup Vegetable Broth
  • 1/3 cup Peanut Butter natural and smooth
  • 3 tablespoons Soy Sauce
  • 3 tablespoons Pure Maple Syrup
  • Red Pepper Flakes optional
  • handful chopped Peanuts optional


  1. Prepare rice of choice according to instructions on packaging.
  2. Heat 1 tablespoon olive oil in small fry pan. Fry diced tempeh over medium-high heat on each side until browned. Set aside.
  3. Make peanut sauce by adding vegetable broth, peanut butter, soy sauce, and maple syrup to a bowl. Whisk together. Set aside.
  4. Heat 1 tablespoon olive oil in a wok or large saute pan. Add onion, bell pepper, garlic, ginger, and carrots (and red pepper flakes if using). Stir fry vegetables over medium heat for 10 minutes. Add bamboo shoots, tempeh and peanut sauce.
  5. Continue to stir fry vegetables in peanut sauce until sauce thickens about 5 minutes.
  6. Serve peanut sauce stir fry with rice and top with chopped peanuts(optional).

Recipe Notes

1) Tempeh soaks up oil like a sponge. Keep it from burning or sticking to the pan while frying by adding a bit more oil or alternatively water.