NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

0.5 tbsp Creamy peanut butter

1 tbsp Tamari

0.25 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 tsp Maple syrup

0.25 tsp Garlic powder

0.25 tsp Ginger powder

1 tsp Lime juice

0.25 tsp Sriracha

1 tsp Water

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the peanut butter, tamari, maple syrup, garlic powder, ginger powder, lime juice, sriracha, and water until smooth.

• 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 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 snap peas to the skillet with the tempeh.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are bright green and crisp-tender.

• 7

  Pour the peanut sauce over the tempeh and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 8

  Remove from heat and serve immediately.