Tempeh stir-fry with peanut sauce

Serving size: 1 large or 2 small servings
Cooking time: 20 minutes
Recipe by Amanda Ducks

If you're after a quick, nourishing weeknight dinner that doesn't skimp on flavour, this tempeh stir-fry with peanut sauce is for you. Packed with crispy tempeh, vibrant green veggies, and a dreamy peanut sauce, this plant-based bowl is as satisfying as it is simple.

With just one pan, a handful of pantry staples, and 20 minutes from start to finish, this recipe is perfect for solo cooking or for doubling up and saving leftovers. Plus, it’s endlessly flexible—use whatever veggies you have on hand and serve it over rice, noodles, or even a bed of greens.

Ingredients

Stir-fry

• 100g tempeh, cut into cubes

• ¼ cup soy sauce

• 2 tbsp rice wine vinegar

• Juice of ½ a lime

• 2 garlic cloves, minced

• 1 tbsp olive oil

• ½ brown onion, thinly sliced

• ½ bunch broccolini, chopped

• A large handful of green beans, trimmed

Peanut sauce

• 1 tbsp smooth peanut butter

• ½ tbsp soy sauce

• Juice of ½ a lime

• 1 tbsp water (add more if needed to thin)

To serve

• Cooked white or brown rice (microwave rice works great!)

• Sesame seeds (optional, for garnish)

Method

Step 1: Prep everything
Chop your veggies, cube the tempeh, and set everything out so you’re ready to go.

Step 2: Marinate the tempeh
In a small bowl, mix together soy sauce, rice wine vinegar, lime juice, and minced garlic. Add the tempeh cubes, toss to coat, and let marinate for 7–8 minutes.

Step 3: Start the stir-fry
Heat olive oil in a large frying pan over medium-high heat. Add the sliced onion and cook for 1–2 minutes until slightly softened.

Step 4: Add the greens
Toss in the broccolini and green beans. Stir-fry for about 3–4 minutes, letting them char slightly while staying crisp.

Step 5: Add the tempeh
Add the marinated tempeh along with the excess marinade. Continue stir-frying for another 5 minutes, tossing occasionally, until the tempeh is golden and everything is well-coated.

Step 6: Make the peanut sauce
While the stir-fry finishes, whisk together the peanut butter, soy sauce, lime juice, and water in a small bowl. Add more water if needed to reach your desired drizzle consistency.

Step 7: Serve it up
Spoon your stir-fry over warm rice, drizzle generously with the peanut sauce, and top with sesame seeds if you like. Serve hot and enjoy!

Tips & variations

No tempeh? Tofu, chickpeas, or edamame make great substitutes.
Make it spicy: Add a dash of sriracha to the peanut sauce or a sprinkle of chilli flakes to the stir-fry.
Use what you’ve got: Try snow peas, capsicum, or mushrooms in place of the green beans and broccolini.

I hope you enjoy this recipe!

With love,
Amanda x