We LOVE Food Friday: Thai Peanut Butter Tempeh

INGREDIENTS

  • Tempeh
  • 4

    oz. tempeh (or chicken breast), cut into thin strips

  • 1/4

    cup carrots, thinly sliced

  • 1/4

    cup snow peas

  • 2

    Tbs. water

  • 1

    Tbs. sesame oil

  • Sauce
  • 2

    Tbs. creamy organic peanut butter

  • 2

    Tbs. vegetable broth

  • 3

    Tbs. unsweetened coconut milk

  • 1/2

    tsp. low sodium soy sauce

  • 1

    tsp. rice vinegar

  • 1

    tsp. curry powder

  • 1

    tsp. sesame seeds

  • 1/2

    tsp. cayenne (optional)

DIRECTIONS

STEP 1: Place sauce ingredients into a small saucepan over low heat. Stir until smooth. Keep at a low simmer until ready to serve.In a medium skillet or wok heat sesame oil on high.
STEP 2: Toss in Tempeh (or chicken) and veggies. Add in water. Cook for five minutes stirring regularly. Add more water if necessary to keep ingredients from browning. Remove from heat, cover with Peanut Sauce and serve.

AUTHOR NOTES

This delicious Tempeh Stir Fry recipe topped with a Thai style peanut curry sauce is packed with flavor, but won't get you off track. You can make it with meat or keep it vegetarian. It's totally up to you :)

Leave a Reply