Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Orange Peanut Tempeh Stir Fry with Brown Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: The Plant-Powered Dietitian
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This healthy vegan orange peanut tempeh stir fry is packed with flavor, plant-based protein, and veggies—served over brown rice for a satisfying, balanced meal.

Ingredients

Scale

Orange Marinade:

  • 2 medium oranges, juice and zest
  • ½ cup water
  • 1 teaspoon minced fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon red curry paste
  • 1 cup water
  • 2 teaspoons cornstarch

Stir-Fry:

  • 1 (8-ounce) package tempeh, cubed
  • 1 tablespoon peanut oil
  • 2 large carrots, sliced
  • 1 small onion, sliced
  • ¼ cup water
  • 1 small bell pepper (red, green, yellow, or orange), sliced
  • 8 ounces fresh snow peas
  • 1/3 cup coarsely chopped peanuts

Rice:

  • 2 cups cooked brown rice (medium or long), according to package directions (see quick brown rice cooking directions below)

Garnish:

  • 2 tablespoons chopped fresh cilantro

Instructions

  1. To make the Orange Marinade: Whisk together the orange juice and zest, water, ginger, garlic, soy sauce, curry paste, and cornstarch in a small dish until smooth.
  2. Place the tempeh in the marinade, cover, and chill for about 30 minutes.
  3. Heat the peanut oil in a wok or skillet. Add the carrots and onions and sauté, stirring frequently, for 2 minutes.
  4. Add the water and sauté for 5 minutes.
  5. Add the pepper, snow peas, peanuts, and tempeh with the orange marinade to the pan and stir-fry for an additional 4 minutes, until vegetables are crisp-tender and mixture is thick and bubbly.
  6. Remove from the heat and serve with cooked brown rice. Makes 4 servings (about 2 cups stir-fry with ½ cup rice per serving per serving). Garnish with freshly chopped cilantro.

Notes

To make brown rice:
Combine 3/4 cup brown rice with 1½ cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 40–45 minutes, or until the water is absorbed and rice is tender.

To make this recipe gluten-free use gluten-free soy sauce.

  • Prep Time: 12 minutes
  • Cook Time: 11 minutes
  • Category: Dinner
  • Cuisine: Asian, American

Nutrition

  • Serving Size: 2 cups stir-fry and 1/2 cup rice
  • Calories: 406
  • Sodium: 555 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 46 g
  • Fiber: 7 g
  • Protein: 19 g

Find it online: https://sharonpalmer.com/2015-05-21-orange-peanut-tempeh-stir-fry-with-red-rice/