Orange-Peanut Tempeh with Brown Rice

This bright, fresh veggie stir-fry is filled with flavor and aroma, compliments of the sunny tastes of fresh orange. With crisp snow peas, bell peppers, and onions, marinated cubes of tempeh, and crunchy peanuts, it’s a meal in one served over brown rice. You can get this meal for Orange-Peanut Tempeh with Brown Rice on the table in under an hour. Create the marinade for your tempeh, get your rice cooking, then start up your stir-fry. You can save time by making the rice and the marinade the day before, then just stir-fry the meal in 11 minutes.

Print

Orange-Peanut Tempeh with Brown Rice

---

• 
  Author: The Plant-Powered Dietitian
• 
  Total Time: 45 minutes
• 
  Yield: 4 servings 1x
• 
  Diet: Vegan

Description

This bright, fresh veggie stir-fry is filled with flavor and aroma, compliments of the sunny tastes of fresh orange, crisp snow peas, bell peppers, and onions, marinated cubes of tempeh, and crunchy peanuts.

---

Orange Marinade:

• 2 oranges, juice and zest
• ½ cup water
• 1 teaspoon minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon red curry paste
• 1 cup water
• 2 teaspoons cornstarch

Stir-Fry:

• 1 8-ounce package tempeh, cubed
• 1 tablespoon peanut oil
• 2 carrots, coarsely chopped
• 1 small onion, sliced
• ¼ cup water
• 1 small bell pepper (red, green, yellow, or orange), sliced
• 8 ounces fresh snow peas
• 1/3 cup peanuts, coarsely chopped

Garnish:

• 2 tablespoons chopped fresh cilantro

Rice:

• 2 cups cooked brown rice (medium or long), according to package directions

---

Instructions

1. To make the Orange Marinade: Whisk together the orange juice and zest, water, ginger, garlic, soy sauce, curry paste, and cornstarch in a small dish until smooth.
2. Place the tempeh in the marinade, cover, and chill for about 30 minutes.
3. Heat the peanut oil in a wok or skillet. Add the carrots and onions and sauté, stirring frequently, for 2 minutes.
4. Add the water and sauté for 5 minutes.
5. Add the pepper, snow peas, peanuts, and tempeh in the orange marinade to the pan and stir-fry for an additional 4 minutes, until vegetables are crisp-tender and mixture is thick and bubbly.
6. Remove from the heat and serve with cooked brown rice. Makes 4 servings (about 2 cups stir-fry with ½ cup rice per serving per serving). Garnish with freshly chopped cilantro.

• Prep Time: 12 minutes
• Cook Time: 11 minutes
• Category: Dinner
• Cuisine: Asian, American

Nutrition

• Serving Size: 2 cups stir-fry and 1/2 cup rice
• Calories: 406
• Sodium: 555 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Carbohydrates: 46 g
• Fiber: 7 g
• Protein: 19 g

Keywords: vegan stir-fry, healthy stir-fry

For more plant-based stir-fry recipes, check out:

Bitter Melon Tofu Stir-Fry
Shanghai Snow Pea Seitan Stir-Fry with Brown Rice
Stir-Fried Thai Tofu Sorghum Bowl