This Tempeh Stir Fry with Peanut Ginger Sauce is done in 35 minutes & perfect for a weeknight meal! A great meal prep option, and so delicious!
The first time Gav and I made tempeh he took one bite and “ ew , no.” He didn’t like the taste, the texture or the smell. I’m laughing right this because I remember the moment so clear that it took us months to buy tempeh again. As it turns out, we had tried a very – how do I say – “natural” chickpea tempeh. Spoiler alert: don’t buy chickpea tempeh if it’s your first time trying tempeh. After buying regular tempeh and giving it a good marinade, he was 100% in. And tempeh was officially welcome in our household.
What is tempeh?
Tempeh is often misunderstood. Think of tempeh as tofu’s fermented cousin. Both made from soybeans, tempeh is made through a process fermentation process of soaking the soybeans. It means it’s less processed and has a lot of nutrients. It’s also pretty high in fibre. I go into full detail here but long story short: I love tempeh as a vegan protein option. You just have to know how to use it.
Because of the texture of tempeh, it really soaks up flavour and gets beautifully crisp on the outside while staying soft on the inside. I was really feeling for some tempeh so I asked Gav to pick up some at the supermarket. While I was originally going to just make a tempeh version of my Tofu and Veggie Stir Fry in Sweet Ginger Sauce, an idea popped into my head – why not in peanut ginger sauce?
I love a great thai peanut sauce . I’ve used it with Fresh Spring Rolls , an Asian Noodle Salad and even with a Cashew Thai Quinoa Salad . It’s creamy, umami packed, salty and high in protein and fat. Hello flavour town. Toss crispy tempeh that immediately soaks up this flavour into that sauce and some broccoli and carrot and you have a divine 35 minute stir fry. The peanut ginger sauce gets nice and thick and really coats the tempeh too, creating a rich flavour all around. Trust me, you’re going to want to give this one a try soon.
What to serve with stir fry
I served this tempeh stir fry up with some seasoned cauliflower rice , and man, I forgot how much I love cauliflower rice! I’m not a big fan of rice (unless we are talking about sushi and fried rice), so even when Gav and I were dating, I would always get noodles with my lunch from our favourite Asian restaurant. After a few years I felt myself not wanting noodles as much, so I would gravitate to rice. Except I had to really soak them in sauce to give them some flavour. I love that with cauliflower rice I can really season it up and that it’s made so quickly! Plus, it’s also low carb and lots of nutrients. You can check out my cauliflower rice recipe here .
Tips for making this Tempeh Stir Fry with Peanut Ginger Sauce
- Crisp up the tempeh really well in the first stage. This will help it’s texture when the sauce is mixed in, and give it a great overall texture.
- Cut up your veggies to around the same size throughout. So carrots should be the same size julienned all around, and same for broccoli. That way they will all get cooked through evenly and you’ll still get a nice bite.
- When reheating, I enjoyed reheating this on the stove top over the microwave since it really gave the tempeh back that nice crispness.
Is this Tempeh Stir Fry Low Carb?
Since you know I’m having fun experimenting with lower carb meals, this dish comes in at 8.6 net carbs which is so crazy to me. Add some cauliflower rice on the side and you have a perfect filling meal. I thought maybe this serving five would be too small a portion at first, but thanks to the peanut and the protein in the tempeh, I was so full after my meal. Of course, if you need more – just have more! I hope you enjoy this dish friends! Eat up!
Ingredients
Peanut Ginger Sauce
- 1/2 teaspoon ground ginger or freshly minced ginger
- 1 tablespoon maple syrup
- 2 tablespoon liquid aminos
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup hot water
- 1/4 teaspoon crushed red pepper flakes
Tempeh Stir Fry
- 8 ounces tempeh , cut into 1" cubes
- Pinch sea salt and pepper
- 1 tablespoon coconut oil or sesame oil
- 2 168g heads of broccoli, large stem removed and chopped
- 1 large carrot , peeled and julienned
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a bowl, or mix in a jar with a lid (shake vigorously) or until combined. Set aside until ready to use. This can be made ahead of time and stored in the fridge.
Tempeh Stir Fry
- In a pan over medium high, heat the oil. When hot, add in the tempeh and crisp on each side for about 2 minutes on each side, until all sides are crisped up and browned. Add in 2 tablespoons of the sauce and stir to combine for about a minute or two until it’s all absorbed into the tempeh. This helps to infuse the tempeh with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tempeh and the sauce. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds. Serve and enjoy!
Notes
- Cut the tempeh in 1 inch cubes.
- In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We’re doing this to steam your tempeh, so if you have another way to steam it that’s fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
This Tempeh Stir Fry with Peanut Ginger Sauce is done in 35 minutes & perfect for a weeknight meal! A great meal prep option, and so delicious!
The first time Gav and I made tempeh he took one bite and “ ew , no.” He didn’t like the taste, the texture or the smell. I’m laughing right this because I remember the moment so clear that it took us months to buy tempeh again. As it turns out, we had tried a very – how do I say – “natural” chickpea tempeh. Spoiler alert: don’t buy chickpea tempeh if it’s your first time trying tempeh. After buying regular tempeh and giving it a good marinade, he was 100% in. And tempeh was officially welcome in our household.
What is tempeh?
Tempeh is often misunderstood. Think of tempeh as tofu’s fermented cousin. Both made from soybeans, tempeh is made through a process fermentation process of soaking the soybeans. It means it’s less processed and has a lot of nutrients. It’s also pretty high in fibre. I go into full detail here but long story short: I love tempeh as a vegan protein option. You just have to know how to use it.
Because of the texture of tempeh, it really soaks up flavour and gets beautifully crisp on the outside while staying soft on the inside. I was really feeling for some tempeh so I asked Gav to pick up some at the supermarket. While I was originally going to just make a tempeh version of my Tofu and Veggie Stir Fry in Sweet Ginger Sauce, an idea popped into my head – why not in peanut ginger sauce?
I love a great thai peanut sauce . I’ve used it with Fresh Spring Rolls , an Asian Noodle Salad and even with a Cashew Thai Quinoa Salad . It’s creamy, umami packed, salty and high in protein and fat. Hello flavour town. Toss crispy tempeh that immediately soaks up this flavour into that sauce and some broccoli and carrot and you have a divine 35 minute stir fry. The peanut ginger sauce gets nice and thick and really coats the tempeh too, creating a rich flavour all around. Trust me, you’re going to want to give this one a try soon.
What to serve with stir fry
I served this tempeh stir fry up with some seasoned cauliflower rice , and man, I forgot how much I love cauliflower rice! I’m not a big fan of rice (unless we are talking about sushi and fried rice), so even when Gav and I were dating, I would always get noodles with my lunch from our favourite Asian restaurant. After a few years I felt myself not wanting noodles as much, so I would gravitate to rice. Except I had to really soak them in sauce to give them some flavour. I love that with cauliflower rice I can really season it up and that it’s made so quickly! Plus, it’s also low carb and lots of nutrients. You can check out my cauliflower rice recipe here .
Tips for making this Tempeh Stir Fry with Peanut Ginger Sauce
- Crisp up the tempeh really well in the first stage. This will help it’s texture when the sauce is mixed in, and give it a great overall texture.
- Cut up your veggies to around the same size throughout. So carrots should be the same size julienned all around, and same for broccoli. That way they will all get cooked through evenly and you’ll still get a nice bite.
- When reheating, I enjoyed reheating this on the stove top over the microwave since it really gave the tempeh back that nice crispness.
Is this Tempeh Stir Fry Low Carb?
Since you know I’m having fun experimenting with lower carb meals, this dish comes in at 8.6 net carbs which is so crazy to me. Add some cauliflower rice on the side and you have a perfect filling meal. I thought maybe this serving five would be too small a portion at first, but thanks to the peanut and the protein in the tempeh, I was so full after my meal. Of course, if you need more – just have more! I hope you enjoy this dish friends! Eat up!
Ingredients
Peanut Ginger Sauce
- 1/2 teaspoon ground ginger or freshly minced ginger
- 1 tablespoon maple syrup
- 2 tablespoon liquid aminos
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup hot water
- 1/4 teaspoon crushed red pepper flakes
Tempeh Stir Fry
- 8 ounces tempeh , cut into 1" cubes
- Pinch sea salt and pepper
- 1 tablespoon coconut oil or sesame oil
- 2 168g heads of broccoli, large stem removed and chopped
- 1 large carrot , peeled and julienned
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a bowl, or mix in a jar with a lid (shake vigorously) or until combined. Set aside until ready to use. This can be made ahead of time and stored in the fridge.
Tempeh Stir Fry
- In a pan over medium high, heat the oil. When hot, add in the tempeh and crisp on each side for about 2 minutes on each side, until all sides are crisped up and browned. Add in 2 tablespoons of the sauce and stir to combine for about a minute or two until it’s all absorbed into the tempeh. This helps to infuse the tempeh with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tempeh and the sauce. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds. Serve and enjoy!
Notes
- Cut the tempeh in 1 inch cubes.
- In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We’re doing this to steam your tempeh, so if you have another way to steam it that’s fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
Tempeh Stir Fry with Peanut Ginger Sauce
Ingredients
Peanut Ginger Sauce
- 1/2 teaspoon ground ginger or freshly minced ginger
- 1 tablespoon maple syrup
- 2 tablespoon liquid aminos
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup hot water
- 1/4 teaspoon crushed red pepper flakes
Tempeh Stir Fry
- 8 ounces tempeh cut into 1" cubes
- Pinch sea salt and pepper
- 1 tablespoon coconut oil or sesame oil
- 2 168g heads of broccoli, large stem removed and chopped
- 1 large carrot peeled and julienned
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a bowl, or mix in a jar with a lid (shake vigorously) or until combined. Set aside until ready to use. This can be made ahead of time and stored in the fridge.
Tempeh Stir Fry
- In a pan over medium high, heat the oil. When hot, add in the tempeh and crisp on each side for about 2 minutes on each side, until all sides are crisped up and browned. Add in 2 tablespoons of the sauce and stir to combine for about a minute or two until it’s all absorbed into the tempeh. This helps to infuse the tempeh with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tempeh and the sauce. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds. Serve and enjoy!
Notes
- Cut the tempeh in 1 inch cubes.
- In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We’re doing this to steam your tempeh, so if you have another way to steam it that’s fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
Nutrition
Tempeh Stir Fry with Peanut Ginger Sauce https://jessicainthekitchen.com/tempeh-stir-fry-with-peanut-ginger-sauce-vegan/ October 25, 2019
Cashew cream is an easy DIY vegan substitute for anything from sour cream to ricotta to Alfredo sauce to milk, and beyond! You can even freeze it! Learn how to make cashew cream at home with a few simple ingredients.
Cashew cream! This is one of those super recipes that have me wondering “wait – how have I never shared this?!”
I realize that I’ve been vegetarian/vegan for so long that I’m a bit out of touch with what’s well known and what isn’t. When I did a poll, 55% of you had never used/heard of cashew cream before. So I’m here to reveal the magic of it to you. This handy DIY vegan substitute is going to be one of your go-to recipes from now on!
What is Cashew Cream?
As the name implies, cashew cream is essentially a vegan “cream” made from cashews. I also have a nut-free version below in case you are vegan and need a dairy substitute, but can’t use nuts!
Cashew cream tastes absolutely nothing like cashews. It’s a creamy, silky smooth cream that can be used in numerous ways as a dairy-free alternative. I use it as everything from vegan sour cream, to ricotta, to Alfredo sauce to cashew milk. There are even more uses! (See suggestions below.)
Notes on Ingredients
You only need a few main ingredients to make cashew cream, though I am also sharing some additional things you can add for flavor variations below. Here is what you’ll need for the base recipe though:
- Raw cashews – Soaked overnight in water in a jar, then rinsed before you use them.
- Fresh water
- Sea salt
Can I Make a Vegan Substitute Without Using Nuts?
Yes! You can use an equal amount of shelled and soaked sunflower seeds instead!
How to Make Cashew Cream
Making cashew cream is so easy! Here’s how to do it:
- Soak your cashews anywhere from 2 hours to overnight. The soaking process softens the cashews enough to blend smoothly in pretty much any blender , although in a high speed blender it’ll be like a dream.
- Blend with the other ingredients. Once the cashews have been softened, rinse them in water then blend them with the other ingredients in a high powered blender.
- Use in your recipes! Now your cashew cream is ready to use.
Simple right?
Can I Skip the Overnight Soaking?
If you want your cream to be silky smooth it is important to soften the cashews before you blend them with the other ingredients. However, Ii you’re low on time you can boil water and then soak your cashews in the hot water for about 1 hour.
Need the soaking process to be even faster? In that case, you can boil the cashews in water for about 5-10 minutes first.
What Does Cashew Cream Taste Like?
Cashew cream tastes surprisingly unlike cashews.
The base recipe tastes like a mix of 10% nuttiness, 30% buttery, and 60% smooth creamy vanilla-y flavor, all while still being neutral enough to work in anything.
It’s hard to put a finger on the exact taste, especially since you can make it taste any way you want. With a touch of lemon juice, you can make it a tangy sauce similar to sour cream. With a bit of dates (or maple syrup), plus some vanilla extract, it’s suddenly this incredible dessert sauce.
The point is that even at the base flavor, it’s delicious. And 100% customizable. This is the reason why I love using it in place of coconut cream in many cases. I personally love the flavor of coconut, but if you hate it, play around and find the ratio that works best that you can substitute this in instead!
Flavor Variations
It’s incredible what cashews can do! Here are some ways you can add flavor and dimension to the basic cashew cream mixture. You can add only one, more than one, it’s up to you!
I recommend adding a bit of whatever you are mixing in at a time and tasting between additions. Make sure to take notes so that you can re-create whatever delicious flavor combo you end up creating.
Savory Options
- garlic
- lemon or lime juice
- dried onion
- dried garlic
- dried chives or dill
Sweet Options
- cinnamon
- maple syrup or agave nectar
- dates
- vanilla
What Can I Do With Cashew Cream?
There are so many ways to use this and these are a few of the ways that I have already:
- In vegan garlic Alfredo sauce
- In Vegan Ranch Dressing
- As a coffee creamer (cashews are incredible, aren’t they?)
- As cashew milk
- In vegan ricotta
- As a dessert dip (with dates, or maple syrup & vanilla blended in!)
- For a Caesar salad dressing
- In a cheesecake!
- For a creamy pesto!
How to Store It
Spoon your cashew cream into a mason jar that you can seal with a lid, or use another airtight container, then store your cream in the fridge. It will last at least 4 days in your fridge.
Can I Freeze This?
Yes! It may separate a little after it’s thawed but it’ll freeze perfectly. It will keep in the freezer for up to 3 months. When you are ready to use it, defrost overnight in the fridge and then blend it up again to turn it back into a creamy vegan sauce.
Enjoy friends!
Ingredients
- 1 cup raw cashews , soaked overnight in water in a jar (this results in about 1 ¼ cups puffed cashews) and rinsed then drained OR just easily boiled for 5 minutes*
- 1/2 cup fresh water
- 1/4 teaspoon sea salt
Savoury Flavouring Options (Choose One or Many: Up to You)
- garlic
- lemon or lime juice
- dried onion
- dried garlic
- dried chives or dill
Sweet Flavouring Options (Choose One or Many: Up to You)
- cinnamon
- maple syrup or agave nectar
- dates
- vanilla
Instructions
- In a high speed blender, blend all the ingredients together until blended and completely creamy and incorporated. Scrape down the sides if needed, and blend until to combine. Be sure to add extra water if needed to reach the desired consistency that you’re looking for.
- At this point, add in any extra flavourings or seasonings that you have, and blend again or stir together to combine. This is also just a great base recipe to always have on hand! Enjoy!
