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.
Ingredients
- 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
- ⅔ cup coconut milk
- 2 tablespoons creamy peanut butter
- 3 cloves garlic minced
- 1 tablespoon chili sauce
- 1 tablespoon lime juice
- ¼ teaspoon ground ginger
- 2 tablespoons crushed peanuts
- 4 cups brown rice for serving, optional
Instructions
- Heat 1 teaspoon oil in a wok or large skillet over medium heat. Add tempeh and 1 ½ 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!