Tempeh is an excellent source of protein. In this recipe we’ve used it to make a yummy peanut-flavored stew with tomatoes and ginger. Hungry yet? For the peanut flavor we recommend using a natural peanut butter that has no added sugars. This dish is vegan and goes great with any of our quinoa or rice dishes.
Prep time: 5 minutes . Inactive Time: 2+ hours . Cook time: 20 minutes . Yield: Serves 5
8 Oz Tempeh
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Natural Peanut Butter (or this one)
1 Tsp Ginger root, grated
1 Tsp Brown Sugar
2 Cloves Garlic, minced
2 Cups Vegetable Stock (low sodium)
1 Cup Yellow Onion, chopped
1 Cup Tomatoes, chopped
1 Tsp Olive Oil
1-2 Tbsp Water
Salt, cayenne pepper & black pepper to taste
1. Slice tempeh into 1/2 inch thick slices then steam for 10 minutes.
2. In a small bowl, whisk soy sauce, water, peanut butter, ginger root and garlic. Combine tempeh and peanut marinade; ensure that tempeh is evenly coated. Cover and marinate for at least 2 hours.
3. In a non-stick pan heat oil over medium heat; saute onions and tomatoes for about 5-10 minutes until onions are translucent and tomatoes are soft. Stir in marinated tempeh and vegetable stock. Bring to a boil then reduce to a simmer; cook covered for 10 minutes, stirring occasionally. Add salt and pepper to taste. Serve warm
Nutrition per serving : 128 Cals; 6g Carb; 8g Fat; 10g Protein; 1g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer