Description
For the Stir-Fry:
1 tbsp olive oil
1 block tempeh, sliced into thin strips
2 cups bok choy, chopped
1 red bell pepper, thinly sliced
1/2 onion, sliced
2 garlic cloves, minced
1 tbsp soy sauce
1/2 tsp sesame oil
For the Peanut Sauce:
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp maple syrup or honey
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 garlic clove, minced
1-2 tbsp warm water (to adjust consistency)
Toppings (optional):
Crushed peanuts
Fresh cilantro
Sesame seeds
Directions:
In a large skillet or wok, heat olive oil over medium-high heat. Add the tempeh strips and sauté for 5-7 minutes, until golden brown. Remove from the skillet
and set aside.
In the same skillet, add garlic, onion, bell pepper, and bok choy. Stir-fry for about 3-4 minutes until vegetables are tender but still crisp.
In a small bowl, whisk together all the peanut sauce . Add warm water to achieve the desired consistency.
Return the tempeh to the skillet, then pour the peanut sauce over the stir-fry. Toss everything together and cook for an additional 1-2 minutes until heated
through.
Serve the stir-fry topped with crushed peanuts, cilantro, and sesame seeds, if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
V 6.1 –ar 4:5
Step-by-Step Guide
1. Prepare the Tempeh: Slice the tempeh block into thin strips, about 1/4-inch thick. This maximizes surface area for browning and helps it absorb the sauce.
2. Brown the Tempeh: In your preheated skillet with oil, arrange the tempeh strips in a single layer. Let them cook undisturbed for 2-3 minutes per side to develop a deep golden-brown crust before removing.
3. Stir-Fry Vegetables in Stages: First, add the onion and red bell pepper. Stir-fry for 2 minutes. Then, add the garlic and bok choy (stems first, if separated, then leaves). This ensures everything cooks evenly without burning the garlic.
4. Whisk the Sauce Thoroughly: In a separate bowl, combine the peanut butter, soy sauce, maple syrup, rice vinegar, ginger, and minced garlic. Whisk vigorously until completely smooth before slowly adding warm water to thin it to a pourable consistency.
5. Combine and Glaze: Return the tempeh to the skillet with the vegetables. Reduce heat to medium-low, pour the sauce over everything, and toss gently for 1-2 minutes until every component is evenly coated and glossy.
Serving Suggestions
This versatile stir-fry pairs beautifully with several bases. For a classic presentation, serve it over a bed of steamed jasmine rice or cauliflower rice for a low-carb option. Rice noodles or soba noodles also make an excellent foundation. For added freshness, accompany it with a simple side of sliced cucumbers or a quick-pickled carrot salad.
How-to Summary
Quickly cook sliced tempeh until golden and set aside. Stir-fry garlic, onion, bell pepper, and bok choy in the same pan. Whisk together a simple peanut sauce using peanut butter, soy sauce, maple syrup, vinegar, ginger, and garlic. Combine tempeh and vegetables back in the pan, pour the sauce over, and toss until heated through and coated. Garnish and serve immediately.
Frequently Asked Questions
Can I use tofu instead of tempeh? Absolutely. Use extra-firm tofu, pressed and cubed, and follow the same browning process. The cooking time may be slightly less.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or in the microwave.
Is there a substitute for peanut butter? Yes, for a nut-free version, use sunflower seed butter or tahini. The flavor will be different but still delicious.
Why is my sauce too thick/grainy? A thick or grainy sauce usually needs more liquid. Add warm water, one tablespoon at a time, whisking continuously until smooth. Ensure your peanut butter is well-stirred before using.
Can I make this sauce ahead of time? Yes, the peanut sauce can be made 2-3 days in advance. Store it in a jar in the fridge. It will thicken when cold, so let it warm up slightly or add a little more water when ready to use.
Common Mistakes to Avoid
- Crowding the Pan: Adding all the tempeh at once steams it instead of browning it. Cook in batches if necessary.
- Overcooking the Vegetables: Stir-fry just until tender-crisp to retain texture and nutrients. They will soften further when combined with the sauce.
- Not Adjusting Sauce Consistency: Adding the sauce directly from the bowl without thinning can lead to clumping. Always adjust with warm water for a silky, even coating.
- Using Cold Peanut Butter: Cold, hard peanut butter is difficult to whisk smooth. Let it sit at room temperature for a short while before making the sauce.
Conclusion
This Tempeh & Bok Choy Stir-Fry with Peanut Sauce is a perfect weeknight solution that delivers on flavor, nutrition, and speed. The combination of savory, crispy tempeh, fresh vegetables, and a rich, creamy sauce is endlessly satisfying. By following the detailed steps and tips provided, you can easily master this dish and adapt it to your taste. It’s a fantastic recipe to keep in your regular rotation for a healthy, plant-based meal that everyone will enjoy.
