Looking for a fun way to serve tempeh? Look no further than Indonesian Broccoli and Tempeh with Spicy Peanut Sauce! This easy to make recipe is a terrific weeknight dinner option. It’s vegan with a gluten-free option.
We’re in the heart of comfort food season. Comfort food can quite often be a slice of lasagna or a bowl of chickpea noodle soup. But when I’m in the mood for comfort food, I tend to crave a warming stir-fries, especially those drenched with spicy peanut sauce. I could probably live off them all winter long!
Broccoli and Tempeh with Spicy Peanut Sauce
This recipe was based off of one that appeared in Vegetarian Times about 10 years ago. That recipe was made with tempeh and green beans. I’ve swapped the green beans for broccoli and added red pepper. I tinkered with the sauce a little, too. Over the years, I’ve changed my recipe so much that it no longer resembles the original.
I meet a lot of people have never tried tempeh before, or who have tried it and didn’t like it. I’ve found that this dish is a good way to introduce people to it, as it shows tempeh’s versatility, so I like to teach it in cooking classes. Often people who have previously said they don’t like tempeh have ended up loving it after trying it cooked this way with broccoli and peanut sauce.
What Is Tempeh?
Tempeh is a fermented soy bean patty that originated in Indonesia. Because it’s fermented, it can have discolored spots that almost look moldy. It’s perfectly safe to eat, though.
Some people say that the fermented flavor of tempeh bothers them, but I’ve never had a problem with it myself. If that’s it bothers you, simply steam it for a few minutes before cooking it or simmer it in a bath of vegetable stock for about half an hour before adding using it in the recipe.
Some tempeh makes mix grains in with the soy beans to add a little texture. If you follow a gluten-free diet, make sure your tempeh isn’t made with barley or wheat berries.
Tempeh can usually be found in the same area of the grocery store as tofu, which is usually the produce are or the refrigerated section.
How to Make Broccoli and Tempeh with Spicy Peanut Sauce
This dish is super easy to make!
- First, you brown the crumbled tempeh in a little oil and tamari. You then set the tempeh aside for a few minutes.
- Then, you cook the onion in the remaining oil. Once it begins to brown, you add the broccoli and pepper the pan.
- Once the vegetables have softened, you mix together the sauce ingredients and add it to the pan, along with the cooked tempeh.
- You only need to cook the sauce for a couple of minutes, until it’s heated throughout.
- Finally, serve your Broccoli and Tempeh with Spicy Peanut Sauce with chopped peanuts!
I like to serve my Broccoli and Tempeh with Spicy Peanut Sauce over brown rice, but you can use rice noodles, if you prefer. Or you can serve it as is if you like!
Indonesian Broccoli and Tempeh with Spicy Peanut Sauce
Looking for a fun way to serve tempeh? Look no further than Indonesian Broccoli and Tempeh with Spicy Peanut Sauce! This easy to make recipe is a terrific weeknight dinner option.
- 2 teaspoons peanut oil divided
- 8 ounce package tempeh crumbled
- 3 tablespoons tamari
- 1 bunch broccoli chopped into bite-sized pieces (about 5 cups)
- 1 red bell pepper cored and cut into 1 inch pieces
- 1 small onion diced
- 2/3 cup coconut milk
- 2 tablespoons creamy peanut butter
- 3 cloves garlic minced
- 1 tablespoon chili sauce
- 1 tablespoon lime juice
- 1/4 teaspoon ground ginger
- 2 tablespoons crushed peanuts
- 4 cups brown rice for serving, optional
Heat 1 teaspoon oil in a wok or large skillet over medium heat. Add tempeh and 1 1/2 tablespoons of the tamari. Cook, stirring frequently, until the tempeh browns, about 5 minutes. Remove the tempeh from the pan and set it aside for a few minutes.
Heat remaining oil in the same skillet over high heat. Add the onion and saute for about 5 minutes, until it starts to become translucent. Add broccoli and pepper and stir-fry for a few minutes, until they soften, about 10 minutes.
Mix together the coconut milk, peanut butter, garlic, ginger, chili sauce, lime juice and remaining tanari. Add it to the skillet with the crumbled tempeh and stir-fry for about 2 more minutes, or until heated throughout.
Serve with brown rice and garnish with crushed peanuts. Enjoy!
Other Tempeh Dishes You Might Enjoy Include:
- Tempeh Marsala
- Sloppy Joes with Tempeh and Mushrooms
- Tempeh Piccata
- Vegan Tempeh Tacos
- Tempeh Cacciatore