Stir Fried Vegetables And Tempeh With Spicy Peanut Sauce Food

PEANUT SAUCE STIR FRY WITH TEMPEH

Steps:

• Prepare rice of choice according to instructions on packaging.
• Heat 1 tablespoon olive oil in small fry pan. Fry diced tempeh over medium-high heat on each side until browned. Set aside.
• Make peanut sauce by adding vegetable broth, peanut butter, soy sauce, and maple syrup to a bowl. Whisk together. Set aside.
• Heat 1 tablespoon olive oil in a wok or large saute pan. Add onion, bell pepper, garlic, ginger, and carrots (and red pepper flakes if using). Stir fry vegetables over medium heat for 10 minutes. Add bamboo shoots, tempeh and peanut sauce.
• Continue to stir fry vegetables in peanut sauce until sauce thickens about 5 minutes.
• Serve peanut sauce stir fry with rice and top with chopped peanuts(optional).

SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE

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.

PAN-SEARED TEMPEH WITH PEANUT SAUCE

Steps:

• 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
• 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
• 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
• 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.

BEEF STIR-FRY WITH PEANUT SAUCE

Steps:

• Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
• Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
• Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.

STIR-FRIED VEGETABLES

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.

TEMPEH STIR-FRY WITH YOGURT-PEANUT SAUCE

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.

STIR FRIED TEMPEH AND VEGETABLES

Steps:

• Cut tempeh into 1/2 inch cubes.
• Mix the next 9 ingredients to make a marinade.
• Pour it over the tempeh in a ziploc bag. Seal and refrigerate for 1 hour or longer. Turn it over occasionally, if you think of it.
• Heat the olive oil in a large pan.
• Add onions and cook, stirring occasionally, until they start to brown.
• Add mushrooms and cook another couple minutes.
• Add tempeh and marinade. Stir and cook a few more minutes.
• Add green beans. Cook and stir until green beans are cooked through.