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Cashew Tempeh Stir-Fry in bowl from above square

Cashew Tempeh Stir-Fry

The key to a fast stir-fry is to start with bold flavors and use quick-cooking vegetables. Serve it over brown rice or with steamed potatoes—both perfect foils for the zing of flavor.
Prep Time 15 minutes
Cook Time 15 minutes
Yields 4 servings
Calories 395 kcal
Author JL Fields

Ingredients

  • 1 8-ounce package tempeh cut into 16 cubes
  • 1 cup raw cashews divided
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 to 4 tablespoons water
  • 2 large carrots
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 6 ounces kale
  • 1 tablespoons vegetable oil

Instructions

  1. In a medium bowl, place the cubed tempeh.
  2. Into a blender or food processor, place 3/4 cup of the cashews, the garlic, vinegar, soy sauce, cinnamon, turmeric, cumin, and chili powder. Pulse, adding water as needed to achieve a texture slightly thinner than peanut sauce. Pour over the tempeh. Set aside.
  3. Dice the carrots, seed and slice the red and yellow peppers into strips, and de-stem and chop the kale. Finely chop the remaining 1/4 cup cashews.
  4. In a large skillet or wok over medium heat, heat the oil. Drain the tempeh, reserving the sauce. Add the tempeh to the skillet and stir-fry until it begins to brown, 4 to 6 minutes. Add the vegetables and stir-fry until the kale has brightened and the carrots are tender, 3 to 5 minutes.
  5. Pour in the reserved sauce and cashews, stir to combine, and serve.

Recipe Notes

Gluten-free option: Use gluten-free soy sauce or tamari and gluten-free tempeh.

 

The Art of Perfect Tempeh
Many people—including me—prefer to steam tempeh before using it in a recipe. But the name of the game here is 30 minutes or less, right? If you prefer a tender, less dense tempeh texture, use the sauce ingredients as a marinade. Cube the tempeh, place it in a shallow dish with a lid or into a plastic bag, and pour the marinade over it. Store in the refrigerator overnight (or up to 3 days) before using it in this recipe.

 

Excerpt from Fast & Easy Vegan Cookbook: 100 Mouth-Watering Recipes for Time-Crunched Vegans, by JL Fields, published by Rockridge Press. Copyright © 2019 by Callisto Media, Inc. All rights reserved.