Broccoli and Tempeh with Spicy Peanut Sauce

When I introduce clients to tempeh in my health counseling practice, I often show them how to make my Indonesian Tempeh with Green Beans and Crushed Peanuts recipe. I’ve found that some people need a little time to get used to the taste of tempeh, and since this dish is quite yummy, it’s a good recipe to start people out with. Since I originally posted it, I’ve made some changes such as cooking it with less oil and adding an onion and bell pepper. I recently had a hankering for it but I didn’t have any green beans on hand. I did have broccoli in the fridge though, and since broccoli tastes just as good in peanut sauce as green beans I decided to make the switch. (Let’s face it, what doesn’t taste good in peanut sauce?) November is usually all about Thanksgiving, but it’s also National Peanut Butter Month, and what better way to celebrate it than with spicy peanut sauce!

 

 

Ingredients

  • 2 teaspoons peanut oil, divided
  • 8 ounce package tempeh, cut into cubes
  • 3 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 1 bunch broccoli, chopped into bite-sized pieces
  • 1  bell pepper, cored and cut into 1 inch pieces
  • 1 small onion, diced
  • 2/3 cup coconut milk
  • 2 tablespoons creamy peanut butter
  • 3 cloves garlic, minced
  • 1 tablespoon chili sauce
  • 1/4 teaspoon ground ginger
  • 2 tablespoons crushed peanuts
  • 1/2 cup water

 

Directions

  1. Heat 1 teaspoon oil in a wok or large skillet over medium heat. Add tempeh and sear for 3 minutes on each side. Add 1/2 cup of water and half of the soy sauce. Cook tempeh for 5 more minutes, until all of the liquid has been absorbed. Transfer to  a plate and let cool, until it’s easy to handle. Crumble by hand until no large chunks remain. 
  2. Heat remaining oil in the same skillet over high heat. Add the onion and saute for several minutes, until it starts to become translucent. Add broccoli and pepper and stir-fry for a few minutes, until they begin to brown. 
  3. Mix together the coconut milk, peanut butter, garlic, ginger, chili sauce and remaining soy sauce. Add it to the skillet with the crumbled tempeh and stir-fry for about 2 minutes. 
  4. Serve with brown rice and garnish with crushed peanuts. Enjoy!
Makes 3-4 servings

 

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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2 Responses to “Broccoli and Tempeh with Spicy Peanut Sauce”

  1. This looks amazing!! I love all the veggies! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    This week is sponsored by Sugar and Spice Market! They are giving away a package of their gluten free sugar cookie mix and a package of their gluten free pancake/waffle mix! It is just in time for the holidays!

    Link up starts tomorrow (thursday) at 7:05pm eastern time! Cindy from vegetarianmamma.com

  2. […] dinner was adapted from a recipe for Broccoli and tempeh with spicy peanut sauce from Dianne at Veggie […]

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Dr. Fuhrman