Tempeh & Veggie Stir-Fry with Peanut Sauce and Quinoa

r
@raychsupa

This vibrant stir-fry combines protein-packed tempeh with colorful veggies and a creamy peanut sauce, served over fluffy quinoa. It’s a nutritious, satisfying meal that’s affordable and bursting with flavor—perfect for a quick, wholesome dinner.

Tempeh & Veggie Stir-Fry with Peanut Sauce and Quinoa recipe
Prep Time
15min
Cook Time
20min
Total Time
35min

Ingredients

4 Servings
(1 serving = 1/2 cup quinoa with stir-fry)

For the Stir-Fry

  • tempeh, cubed
    tempeh, cubed
    8oz
  • medium carrot, sliced thin
    medium carrot, sliced thin
    1piece
  • bell pepper, sliced
    bell pepper, sliced
    1piece
  • cabbage or broccoli, chopped
    cabbage or broccoli, chopped
    1cup
  • soy sauce or tamari
    soy sauce or tamari
    1tbsp
  • garlic powder
    garlic powder
    1tsp
  • ginger powder or 1 tsp fresh
    ginger powder or 1 tsp fresh
    1/2tsp
  • water or oil, optional for cooking
    water or oil, optional for cooking
    1tbsp

For the Peanut Sauce

  • peanut butter, natural
    peanut butter, natural
    2tbsp
  • soy sauce
    soy sauce
    1tbsp
  • lime juice or vinegar
    lime juice or vinegar
    1tsp
  • chili flakes, optional
    chili flakes, optional
    1/2tsp
  • water, to thin
    water, to thin
    2tbsp

For Serving

  • uncooked quinoa
    uncooked quinoa
    1cup
  • chopped green onion or cilantro, optional
    chopped green onion or cilantro, optional
    1piece

How to make Tempeh & Veggie Stir-Fry with Peanut Sauce and Quinoa

Cook the Quinoa

  1. Step 1

    Rinse quinoa under cold water. In a medium pot, bring 2 cups of water to a boil, add quinoa and a pinch of salt, then simmer for 15 minutes until water is absorbed. Fluff and set aside.

Prep the Stir-Fry

  1. Step 1

    Heat water or oil in a large pan over medium-high heat. Add cubed tempeh and cook for 5-7 minutes, stirring occasionally, until golden and slightly crisp.

  2. Step 2

    Add sliced carrot, bell pepper, and cabbage or broccoli. Sprinkle with garlic powder, ginger, and soy sauce. Stir-fry for 5-7 minutes until veggies are tender but still crisp.

Make the Peanut Sauce

  1. Step 1

    In a small bowl, whisk peanut butter, soy sauce, lime juice, chili flakes (if using), and water until smooth. Adjust water for desired thickness.

Combine

  1. Step 1

    Pour the peanut sauce over the tempeh and veggies in the pan. Stir to coat evenly and cook for 1-2 minutes until heated through.

Serve

  1. Step 1

    Plate ½ cup quinoa per serving, top with the tempeh stir-fry, and garnish with green onion or cilantro if you have it. Enjoy warm!

Nutrition (per serving)

Calories

256.3kcal (12.81%)

Protein

13.5g (27%)

Carbs

26.8g (9.73%)

Sugars

2.5g (5%)

Healthy Fat

9.0g

Unhealthy Fat

2.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For extra flavor, marinate the tempeh in soy sauce and ginger before cooking.

FAQS

  1. How can I make a vegan-friendly version of Tempeh & Veggie Stir-Fry with Peanut Sauce?

    This recipe is already vegan-friendly as it uses tempeh and a plant-based peanut sauce. Just ensure that the soy sauce you use is labeled as vegan or opt for tamari for a gluten-free option.

  2. What are some good substitutions for tempeh in this stir-fry recipe?

    If you don't have tempeh, you can substitute it with tofu, seitan, or even chickpeas for a different protein source. Just be sure to adjust the cooking time accordingly, especially if using tofu, which may require pressing to remove excess moisture.

  3. How should I store leftovers of the Tempeh & Veggie Stir-Fry with Peanut Sauce?

    Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in a pan over medium heat or in the microwave until warmed through. If you find the quinoa has absorbed too much moisture, add a splash of water while reheating.

  4. What can I pair with Tempeh & Veggie Stir-Fry to make a complete meal?

    This stir-fry is quite filling on its own, but you can serve it with a side of steamed edamame or a fresh salad for added nutrients. A light miso soup would also complement the flavors well.

  5. Can I use different vegetables in the Tempeh & Veggie Stir-Fry recipe?

    Absolutely! Feel free to swap in your favorite vegetables such as snap peas, zucchini, or mushrooms. Just make sure to adjust the cooking time based on the vegetables you choose to ensure they remain crisp and vibrant.

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