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Szechwan Tempeh with Sweet-Spicy Peanut Sauce

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Dish Type: Tofu and Tempeh, and other Soy

Ingredients

  • Ingredients (for the Tempeh):
  • 8oz Tempeh, diced into half-inch cubes
  • 2 tablespoons Soy Sauce
  • 4 tsp minced Fresh Ginger
  • 1 tsp minced Garlic
  • 2 tablespoons Canola Oil
  • 1 large Cucumber, peeled, seeded, and sliced
  • 1 Red Bell Pepper, chopped
  • 8 Scallions, thinly sliced
  • 1/4 cup chopped Peanuts
  • 1 cup Brown Rice (alternatively, 1 package Rice Noodles)
  • Salt and Fresh-Ground Black Pepper
  • Ingredients (for the Peanut Sauce):
  • 1/4 cup Peanut Butter
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Dry Sherry
  • 1 tablespoon Agave Nectar
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Chili Paste or Curry Paste

Instructions

Mix the tempeh, soy sauce, ginger, garlic, and 1/2 tsp pepper in a medium bowl and let stand for 15 minutes or more.  Cook the brown rice however you like, my favorite is simmering in 2 cups of water with 1/2 tsp salt for 20-30 minutes.  If using rice noodles instead, soak in warm water for 15-20 minutes or until tender.

Whisk together the ingredients for the peanut sauce in a bowl until smooth; set aside.

Heat 1 Tbsp vegetable oil in a skillet or wok over medium-high heat.  Add the tempeh and cook until lightly browned, stirring often for 3-5 minutes, then keep warm in a bowl covered with foil.  Heat the remaining 1 Tbsp canola oil in the skillet, add the cucumbers, half the red bell pepper, and half the scallions.  Season with just a pinch of salt and cook the vegetables until barely tender, maybe 2 minutes.

Serve the tempeh and vegetables on top of the rice or noodles, drizzle with sauce, and garnish with remaining (uncooked) bell pepper, scallions, and peanuts.

Makes 4 servings. 

Read the blog post where this recipe originally appeared: Tempeh with Peanut Sauce Recipe

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