25 minute ginger peanut tempeh
A skillet dinner a day keeps the frazzled moods away.
Ingredients
- 2 blocks tempeh, crumbled
- 2 tbsp corn starch
- 1/2 cup soy sauce
- 1/4 cup creamy peanut butter
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, minced
- 1/2 cup vegetable broth (or water)
- steamed rice, sesame seeds, and green onions, to serve
Instructions
- In a medium bowl, toss the tempeh with corn starch and 1/2 tsp black pepper until coated.
- In a small bowl or jar, whisk or shake vigorously the soy sauce, peanut butter, brown sugar, lime juice, ginger, toasted sesame oil, and broth, until well combined.
- Heat 2 tablespoons olive oil in a skillet over medium. Add the tempeh and saute, stirring a two or three times, for 10 minutes, until crisped all over.
- Pour in the peanut sauce and simmer for 2-3 minutes until thickened. Add 2-4 tablespoons more broth as needed if it thickens too quickly.
- Divide the tempeh among bowls of rice. Sprinkle with sesame seeds and green onions, as desired.