This rich and savory vegan recipe features pan-fried and peanut-marinated tempeh alongside stir-fried broccoli and noodles. Ready in 30 minutes and packed with protein, this is a great weeknight dinner option!
This peanut tempeh is part of my higher protein vegetarian meals series, and it's a great addition because tempeh is packed with protein!
While this isn't my first time sharing a tempeh stir fry recipe, I think you'll be surprised by how delicious tempeh can be with a little bit of marinating!
This is a great recipe to try if you're wary of tempeh. Unlike tofu, tempeh has a firm texture and a nutty flavor. Marinating tempeh in peanut sauce cuts some of that strong flavor and reinforces its nuttiness.
The tempeh is paired with pan-fried broccoli and rice noodles. After marinating, this peanut tempeh comes together in under 30 minutes.
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Recipe highlights
- Protein-packed: One serving of this peanut tempeh has 25 grams of protein.
- Versatile: Feel free to use any type of grain here, like rice or udon noodles instead of rice noodles. The veggies are also versatile, and you can even add in frozen vegetables instead of fresh.
- Balanced flavors: Many of my recipes that use peanut butter have a strong peanut flavor, but my goal with this recipe was to make a more subtle peanut sauce. For something a little stronger, check out my peanut tofu or peanut stir fry sauce.
Ingredients
- Tempeh: One block of tempeh, or 8 ounces.
- Peanut butter: Natural or standard peanut butter works for the peanut marinade, I tested with both. I only tested with creamy peanut butter, but crunchy should work.
- Soy sauce: Tamari works as a gluten-free swap. Use reduced-sodium or light soy sauce to cut back on sodium.
- Hoisin sauce: This adds complex flavor and a touch of sweetness that balances out the saltiness of the soy sauce and rich, nuttiness from the peanut butter and tempeh.
- Rice vinegar: Also sometimes labeled as seasoned rice vinegar. This is available in the international aisle at most grocery stores.
- Sesame oil: Adds toasty flavor to both the broccoli and the tempeh marinade.
- Honey: This is optional. The hoisin sauce is already slightly sweet, but I recommend adding at least 1 teaspoon of honey if you like a sweetener marinade.
- Rice noodles: Feel free to use any type of noodles here. I typically make this recipe with whatever I have on hand, like udon noodles or glass noodles.
How to make
- Slice the tempeh into small triangles or squares. I aim for 1-inch pieces.
- Whisk together the marinade in a bowl or a closeable container. I like to use a storage container because it can be closed with a lid, and then shaken to fully coat the tempeh.
- After the tempeh has marinated for at least 15 minutes, heat a large skillet over medium heat. Add the tempeh but not the marinade. Reserve the marinade. Pan-fry, stirring and flipping occasionally, until golden throughout.
- Reduce the pan heat to low. Stir in the reserved marinade, cooking until simmering.
Cassidy's tips
- The peanut marinade is tangy. Use 2 tablespoons of rice vinegar for a subtle tang and 4 tablespoons for full effect. I use 4 tablespoons, but I recommend starting with 2 tablespoons because I know not everyone wants acidity to be the key flavor.
- Unlike tofu, tempeh shouldn't be eaten raw, so reserved marinade needs to be cooked before serving it. Another option is to divide the peanut marinade in half so that half can be used to marinate the tempeh and half can be used as a sauce on the noodles and veggies.
- Hoisin sauce also works well as a standalone sauce if you'd like more sauce to drizzle on the noodles and broccoli.
- If using frozen broccoli in place of fresh broccoli, note that it should be fully thawed before pan-frying. It will not be as "crisp" as fresh broccoli but it is a good budget-friendly and time-saving option. I use frozen broccoli in my peanut chickpeas recipe.
FAQ
Tempeh sometimes has a strong bitter flavor that some find off-putting. One way to decrease this flavor is to steam the tempeh for 10-15 minutes. This is entirely optional and I don't usually do it, but if you have problems with the flavor of tempeh you might want to try this step. Steam tempeh before marinating it.
Sure, this recipe should work with all kinds of nut butters. I'd recommend trying almond butter for a similar nutty flavor, or cashew butter if you'd like something more subtle. For a nut-free option, try using sunflower seed butter or tahini.
More easy tempeh recipes
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Recipe
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Peanut Tempeh
Ingredients
Peanut Tempeh
- 8 ounces tempeh
- 2 tablespoons peanut butter see note #1
- 2 tablespoons soy sauce
- 2-4 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil plus more for sauteing
- honey optional
Make it a meal
- rice noodles see note #2
- toasted sesame oil
- broccoli crown cut into florets; see note #3
- salt & freshly ground black pepper to taste
Instructions
- Slice the tempeh into small triangles or squares. In a bowl or closeable container, whisk together the peanut butter, soy sauce, 2 tablespoons of rice vinegar, hoisin sauce, and toasted sesame oil. For a tangier marinade, add 1-2 more tablespoons of rice vinegar (I typically add all 4 tablespoons.)
- For a sweetener marinade, add honey, to taste. Start with 1 teaspoon and adjust from there. Whisk the marinade well.
- Add the sliced tempeh to the marinade. Stir to coat, or if in a closeable container, just close it and shake. Marinate for at least 15 minutes and up to overnight.
- Heat a large skillet over medium heat. Drizzle with sesame oil, swirling to coat the pan. Once hot, use tongs to add the tempeh to the pan. Reserve the peanut marinade (don't add it to the pan yet.)
- Pan-fry the tempeh, stirring and flipping tempeh pieces occasionally, until it is golden. This takes about 6-8 minutes. Once the tempeh is golden, reduce heat to low and stir in the reserved marinade.
- Stir the tempeh so that it's coated in the marinade. The tempeh is ready when the marinade is gently simmering. Turn off the heat.
Other components
- I do these steps while the tempeh marinates.
- Cook the noodles according to the package instructions. Once cooked, toss with a bit of toasted sesame oil. This is for flavor and to keep the noodles from sticking to each other.
- While the noodles cook, heat a large skillet over medium-high heat. I use my cast iron skillet for this because it can handle high heat. Drizzle with sesame oil or any other cooking oil.
- Once hot, add the broccoli florets, a sprinkle of salt, and freshly ground black pepper. Pan-fry until seared and starting to blacken in some places, about 8-10 minutes. If the broccoli isn't soft enough, reduce heat to low and cover the pan with a lid to steam the broccoli.
- Assemble bowls with the noodles, tempeh, and broccoli. Enjoy!
Notes
- Peanut butter: Works with natural peanut butter and classic peanut butter. I only tested with creamy peanut butter, but I imagine crunchy would also work.
- Noodles: I typically use udon noodles, pad thai noodles, or vermicelli rice noodles. Any variety works, it's up to what you like best or have on hand. You can also serve with rice or quinoa.
- Broccoli: If using frozen broccoli or other frozen vegetables, thaw the broccoli first before adding it to the pan. Note that frozen broccoli won't be as crisp.
- Make it spicy: Start with 1 tablespoon chili garlic sauce or 1 tablespoon sriracha added to the marinade to make spicy peanut tempeh. Add more, if desired.
- For more protein: Add ⅓ cup shelled edamame (mukimame) per serving. You can cook the edamame in the microwave or add it to the pan with the broccoli. This adds 6-7 grams of protein per serving.
- Nutrition calculations are an estimate and do not include the broccoli or rice noodles.
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