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Peanut Sauce Stir-Fry and Tempeh Skewers

by Dawn Blatner, RDN CSSD

Servings: 4 (2 Cups Stir-fry, 2 Skewers Per Serving)
Nutrition Facts
Serving Size 2 Cups Stir-fry, 2 Skewers
Amount per serving
Calories 400Calories from Fat 153
% Daily Value*
Total Fat 17g26%
 Saturated Fat 2.5g85%
 Trans Fat 0g 
Cholesterol 0mg 
Sodium 370mg15%
Total Carbohydrate 45g15%
 Dietary Fiber 9g36%
 Sugars 13g 
Protein 21g42%
Vitamin A260%
Vitamin C300%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Peanut sauce brings this stir-fry to life. Once you prepare this sauce, it can be incorporated into a variety of recipes like dipping sauce for spring rolls and dumplings, a condiment on veggie or chicken burger, a salad dressing or a sauce on a Thai pizza.


Peanut Sauce

5 Tablespoons natural peanut butter (smooth or chunky)
5 Tablespoons warm water
1 Tablespoon seasoned brown rice vinegar
1 Tablespoon low-sodium soy sauce
1 Tablespoon raw honey
Dash of cayenne pepper

Stir-fry and Skewers

6 cups chopped broccoli
2 cups sliced carrots
2 cups sliced red bell pepper
1 cup cooked brown rice
1 package (8 oz) tempeh, cut into 8 pieces, widthwise
8 wooden skewers
2 green onions, chopped


  1. Whisk peanut sauce ingredients until smooth.
  2. In pan, sauté 6 tablespoons peanut sauce with broccoli, carrots, bell pepper for 6 to 8 minutes, until vegetables are crisp-tender. Stir in cooked brown rice.
  3. Steam tempeh pieces for 8 minutes, until tender. Put each piece on a skewer and brush pwith eanut sauce.
  4. For each serving: Plate 2 cups stir-fry and 2 skewers. Sprinkle with green onions.
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About the author:

Dawn Jackson Blatner RDN CSSD

Dawn Blatner, RDN CSSD

is the author of The Flexitarian Diet. Visit her website at




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