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Tempeh and Green Bean Stir-Fry with Peanut Sauce

I don’t cook with tempeh a lot but we love Asian meals so when I saw this recipe in the Cooking Light magazine I knew we had to give it a try.  It was very good!  And it was easy to put together.  You could really use any veggies you wanted.  I really liked the flavor of the tempeh.  The kids weren’t crazy about it but hubby and I liked it.

Tempeh and Green Bean Stir-fry with Peanut Sauce| Thrifty Veggie Mama

Tempeh and Green Bean Stir-Fry with Peanut Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4-6


    For the peanut sauce:
  • 1/4 c water
  • 1 T brown sugar
  • 3 T peanut butter
  • 1 tsp Sriracha
  • 1 tsp soy sauce
  • Stir-Fry
  • 2 tsp brown sugar
  • 5 tsp soy sauce
  • 1 tsp Sriracha
  • 4 garlic cloves, minced
  • 1 8 oz package tempeh, cut into strips
  • 2 cups thinly sliced carrot
  • 1 bell pepper cut into strips
  • 1 pound green beans, trimmed (I just used a package of frozen green beans and thawed them)
  • 4 green onions, sliced


  1. Combine the ingredients for peanut sauce and set aside.
  2. For the stir-fry combine the sugar, soy sauce, Sriracha, and garlic in a small bowl.
  3. Heat a large skillet over medium high heat. Add a little oil to the the pan. Add the tempeh and half of the soy sauce mixture. Stir-fry for about 5 minutes, until golden brown.
  4. Remove the tempeh from pan and keep warm.
  5. Add more oil to the pan and add the carrot, bell pepper, and green beans. Stir fry until the veggies are tender. Add the rest of the soy sauce mixture, the tempeh, and half of the green onions. Cook for a couple more minutes.
  6. Serve with the peanut sauce and the remaining green onions. I just poured the peanut sauce over top while in the pan and stirred it up to combine it.


Adapted from Cooking Light


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