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
