Wholesome Orange Peanut Tempeh Stir Fry with Brown Rice (Vegan + Protein-Packed)
On the lookout for a daring, flavorful stir fry that’s each wholesome and satisfying? This Orange Peanut Tempeh Stir Fry is a plant-based powerhouse, combining crispy tempeh, colourful veggies, and a tangy-sweet peanut sauce—all served over hearty brown rice. It’s filled with plant-based protein, wealthy in fiber, and utterly vegan and vegetarian-friendly. Whether or not you’re new to cooking with tempeh or simply desire a contemporary tackle stir fry evening, this recipe delivers the proper mixture of texture, vitamin, and crave-worthy taste—all in below an hour. Make it gluten-free with one simple swap.
This shiny, contemporary veggie stir-fry is full of taste and aroma, compliments of the sunny tastes of contemporary orange. With crisp snow peas, bell peppers, and onions, marinated cubes of tempeh, and crunchy peanuts, it’s a meal in a single served over brown rice. Be taught extra about nutritious tempeh right here. You may get this meal on the desk in lower than an hour, however it can save you time by making the rice and the marinade the day earlier than, then simply stir-fry the meal in lower than quarter-hour. Create the marinade on your tempeh, get your rice cooking, then begin up your stir-fry. Yum!
Description
This wholesome vegan orange peanut tempeh stir fry is filled with taste, plant-based protein, and veggies—served over brown rice for a satisfying, balanced meal.
Orange Marinade:
- 2 medium oranges, juice and zest
- ½ cup water
- 1 teaspoon minced contemporary ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon crimson curry paste
- 1 cup water
- 2 teaspoons cornstarch
Stir-Fry:
- 1 (8-ounce) package deal tempeh, cubed
- 1 tablespoon peanut oil
- 2 giant carrots, sliced
- 1 small onion, sliced
- ¼ cup water
- 1 small bell pepper (crimson, inexperienced, yellow, or orange), sliced
- 8 ounces contemporary snow peas
- 1/3 cup coarsely chopped peanuts
Rice:
- 2 cups cooked brown rice (medium or lengthy), in line with package deal instructions (see fast brown rice cooking instructions beneath)
Garnish:
- 2 tablespoons chopped contemporary cilantro
- To make the Orange Marinade: Whisk collectively the orange juice and zest, water, ginger, garlic, soy sauce, curry paste, and cornstarch in a small dish till clean.
- Place the tempeh within the marinade, cowl, and chill for about half-hour.
- Warmth the peanut oil in a wok or skillet. Add the carrots and onions and sauté, stirring continuously, for two minutes.
- Add the water and sauté for five minutes.
- Add the pepper, snow peas, peanuts, and tempeh with the orange marinade to the pan and stir-fry for a further 4 minutes, till greens are crisp-tender and combination is thick and bubbly.
- Take away from the warmth 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:
Mix 3/4 cup brown rice with 1½ cups of water in a medium saucepan. Convey to a boil, then scale back the warmth to low. Cowl and simmer for about 40–45 minutes, or till the water is absorbed and rice is tender.
To make this recipe gluten-free use gluten-free soy sauce.
- Prep Time: 12 minutes
- Prepare dinner Time: 11 minutes
- Class: Dinner
- Delicacies: Asian, American
Diet
- Serving Measurement: 2 cups stir-fry and 1/2 cup rice
- Energy: 406
- Sodium: 555 mg
- Fats: 18 g
- Saturated Fats: 4 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 19 g
High 7 Plant-Primarily based Stir-Fry Recipes
Uncover extra of my simple, wholesome stir-fries right here:
Bean Curd with Child Bok Choy Stir Fry
Snow Peas and Seitan Vegetable Stir Fry
Vegetable Stir Fry with Forbidden Rice
Vegan Stir Fry with Chinese language Lengthy Beans and Tofu
Ginger Lotus Root Stir-Fry with Crimson Rice
Bitter Melon Tofu Stir-Fry
Stir-Fried Thai Tofu Sorghum Bowl
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