STIR-FRIED VEGETABLES AND TEMPEH WITH SPICY PEANUT SAUCE
This is a wonderful pasta dish that my kids love, although I would never actually tell them what is in it! The peanut sauce can be made ahead and kept in the refrigerator. This recipe as provided makes a ton of food, with the leftovers able to be kept for 2-4 weeks in the frig.
Provided by Katey in GB
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Sauce.
- Process the garlic and ginger in a food processor until finely chopped.
- Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
- Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
- Heat the peanut sauce over very low heat, stirring occasionally.
- Pasta.
- Cook pasta according to package.
- To complete the dish.
- Heat 2 T. of canola oil in a skillet over medium heat.
- Sauté the tempeh until lightly browned on all sides, about 10 minutes.
- Pour on the 2 T. tamari and stir quickly to distribute it.
- Transfer the tempeh to a large serving bowl.
- Heat the remaining 1 T. of canola oil in the skillet over medium heat.
- Sauté the broccoli and carrots 2-3 minutes.
- Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
- Add the tempeh and cook just until warmed through, about 1-2 minutes more.
- Transfer to the serving bowl.
- Drain the pasta and toss it with the tempeh and vegetables.
- Add all but a few tablespoons of the hot peanut sauce, and toss again.
- Pour on the reserved sauce, and serve.
Nutrition Facts : Calories 691.1, Fat 40.9, SaturatedFat 7, Sodium 1455.2, Carbohydrate 64.3, Fiber 6.2, Sugar 20, Protein 24
SPICY VEGGIE STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
- For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
- While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
- Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.
SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
- For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
- Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
Nutrition Facts : Calories 880, Fat 61 grams, SaturatedFat 9 grams, Sodium 1865 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 40 grams
TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)
This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!
Provided by Julia Rose
Categories Main Dish Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
- Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
- Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g
TEMPEH STIR-FRY WITH YOGURT-PEANUT SAUCE
Looking for a skillet meal recipe that's ready in just 40 minutes? Then check out this Asian-style tempeh stir-fry that's cooked in a zesty yogurt-peanut sauce for dinner tonight.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.
- To same skillet, add remaining tablespoon oil and the onion; cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover; cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.
Nutrition Facts : Calories 490, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 8 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 17 g, TransFat 0 g
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
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