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Vegetable Stir-Fry with Tempeh Skewers and Peanut Sauce Recipe

Contributors: Taylor Wolfram, MS, RDN, LDN

Published: January 24, 2018

Veggie Stir Fry with Tempeh
Rebecca Clyde MS, RDN, CD

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. Tempeh is a protein-rich soy food that has been enjoyed around the globe for centuries. Steaming tempeh allows the flavors from the sauce to soak in for a tasty end result.


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 ounces) tempeh, cut into 8 pieces, widthwise
8 wooden skewers
2 green onions, chopped


Before you begin: Wash your hands.

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

Nutrition Information

Serving size: 2 Cups Stir-fry, 2 Skewers
Serves 4

Calories: 400; Total Fat: 17g;  Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 370mg; Total Carbohydrate: 45g; Dietary Fiber: 9g; Sugars: 13g; Protein: 21g; Vitamin A: 260%; Vitamin C: 300%; Calcium: 15%; Iron: 20%.


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