NUTRITION

SERVINGS

INGREDIENTS

7 oz tempeh

0.5 tbsp peanut butter

1 tbsp tamari

0 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup shelled edamame

1 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the tempeh into 1/2-inch cubes and set aside.

• 2

  In a small mixing bowl, whisk together the peanut butter, tamari, rice vinegar, grated ginger, and minced garlic until smooth.

• 3

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

• 4

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

• 5

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the skillet.

• 6

  Sauté the vegetables with the tempeh for 4-5 minutes until the broccoli is tender-crisp and bright green.

• 7

  Pour the peanut sauce over the stir-fry and toss continuously for 1 minute until the sauce thickens and coats every ingredient.

• 8

  Season with sea salt and black pepper, then serve immediately.