Ginger-Peanut Tempeh Recipe

Ginger-Peanut Tempeh Recipe

Ingredients

Makes 4 servings

• 1 pound tempeh, cut into 1/2-inch dice
• 2 tablespoons canola or grapeseed oil
• 1 medium red bell pepper, cut into 1/2-inch dice
• 1 garlic clove, minced
• 1 small bunch green onions, chopped
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1/4 teaspoon crushed red pepper
• 1 tablespoon cornstarch
• ¾ cup water
• ¾ cup crushed unsalted roasted peanuts
• 3 tablespoons minced fresh cilantro

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and pat dry
3. In a large skillet or wok, heat the oil over medium heat
4. Add the tempeh and cook until lightly browned, about 8 minutes
5. Add the bell pepper and stir-fry until softened, about 5 minutes
6. Add the garlic, green onions and ginger and stir-fry until fragrant, 1 minute
7. In a small bowl, combine the soy sauce, sugar, crushed red pepper, cornstarch and water
8. Mix well, then pour into the skillet
9. Cook, stirring, for 5 minutes, until slightly thickened
10. Stir in the peanuts and cilantro
11. Serve immediately

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