NUTRITION

SERVINGS

INGREDIENTS

7 oz tempeh

2 cup broccoli florets

1 tbsp creamy peanut butter

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp red pepper flakes

1 tbsp water

PREPARATION

• 1

  Cut the tempeh into uniform 1/2-inch cubes to ensure even browning.

• 2

  In a small mixing bowl, whisk together the creamy peanut butter, coconut aminos, rice vinegar, grated ginger, minced garlic, red pepper flakes, and water until the sauce is smooth and emulsified.

• 3

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the tempeh cubes to the hot skillet in a single layer and sear for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.

• 5

  Add the broccoli florets to the pan along with a tablespoon of water, then immediately cover with a lid to steam for 2-3 minutes until the broccoli is bright green and tender-crisp.

• 6

  Remove the lid and pour the prepared peanut sauce over the tempeh and broccoli mixture.

• 7

  Toss everything together for 1 minute until the sauce thickens slightly and creates a glossy coating over the ingredients.

• 8

  Transfer the stir-fry to a bowl and serve immediately while the tempeh is at its maximum crispness.