15-Minute Thai Peanut Tempeh with Rice

15-Minute Thai Peanut Tempeh with Rice

from melissatraub.com
15 min

Try this quick Thai peanut tempeh with rice for a tasty lunch or dinner with a bit of spice. It is a vegan recipe and high in protein and fiber. It's perfect for a quick weeknight meal!

Ingredients

  • 1 teaspoon peanut oil
  • 4 ounces tempeh (chopped into squares)
  • 1 red bell pepper (large, chopped)
  • ¼ onion (large, chopped)
  • 1 cup frozen Asian vegetable blend
  • 1 teaspoon reduced sodium soy sauce
  • 1 tablespoon natural creamy peanut butter
  • 1 teaspoon red curry paste
  • 1 ½ cups cooked brown rice
  • freshly ground pepper to taste
  • ½ teaspoon sesame oil
  • A few Thai basil leaves

Directions

  1. 1

    Heat the peanut oil in a wok or large frying pan over medium heat for 30 seconds. Add the tempeh and cook for 2 minutes. Mix as needed to prevent burning.

  2. 2

    Add peppers, onions, frozen Asian vegetables, and soy sauce to the wok. Continue cooking for another 5 minutes, stirring occasionally.

  3. 3

    Add peanut butter, red curry paste, cooked rice, and freshly ground black pepper to taste. Stir and cook another 3 minutes or until hot.

  4. 4

    Remove from heat and stir in the sesame oil. Portion onto plates and garnish with the Thai basil leaves.