A hearty tempeh stir-fry with BIG flavor! Just 30 minutes to make this weeknight dinner to use up leftover veggies and keep everyone happy!



  • 3-4 cc Chili Garlic Sauce (Adjust to preferred spice level)
  • 4 tablespoon salted creamy peanut butter (or almond , cashew or sunflower butter)
  • < span class="wprm-recipe-ingredient- quantity ">4 TL Sesame oil (if you avoid oil, under water)
  • 1/3 cup Coconut Aminos (or a little less tamari to taste as it can be spicier)
  • 4 TL Lime juice
  • 3 tsp freshly grated r Ginger (or less than 1/2 tsp ground ginger)
  • 1 TL maple syrup (and more for flavor)
  • 3- 4 soup water

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  • 8 ounces tempeh (large cut bite sized squares // if GF is gluten free)

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  • 4 TL sesame oil (or under double the amount in water)
  • 2/3 cup chopped green onion
  • 4 cups mixed chopped veggies (we used red peppers, broccoli, carrots & Kale)
  • 4 < /span> càc Coconut Aminos (or tamari)
  • 3 Cups Leftovers of cooked quinoa,* brown rice*, or uncooked cauliflower rice*


  • Prepare the glaze by adding chilli sauce to the garlic in a small mixing bowl. Whisk to combine.
  • Add water until a thin, runny sauce forms. Taste and adjust the flavor as needed by adding more chili garlic sauce for spiciness, maple syrup for sweetness, lime juice for acidity, or coconut aminos for salty flavor. Don’t be shy – you want it to be pretty tasty.
  • Add the chopped tempeh with glaze and toss for topping. Then cover and refrigerate for 15 minutes (or cover and refrigerate for up to 24-48 hours). At this point, prepare your other vegetables and toppings.
  • Heat large cast iron or metal skillet over medium-high heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (save for later). Fry for 3-4 minutes, turning on each side, until golden brown. Then remove from the pan and set aside.
  • To pot still – hot pan add sesame oil, scallions and mixed vegetables (if adding vegetables, wait until step 6 to add). Season with a little coconut aminos (or tamari) and toss well. Cover and cook, stirring occasionally, until vegetables are lightly browned and tender (about 4-5 minutes). If they stick to the pan, add 1-2 teaspoons of water to loosen them.
  • < span style= "display:block;">Once vegetables are almost cooked, add vegetables and grains and sauté 3-4 minutes or until warmed through and lightly browned. Then add the cooked tempeh and remaining glaze and toss to coat. Cook an additional 1 to 2 minutes or until warmed through and well incorporated.
  • Keep leftovers covered in the fridge up to 4-5 days. Store in the freezer for up to 1 month if frozen. Defrost with a little sesame oil in a very hot pan before reheating.
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