PEANUT TEMPEH AND CABBAGE STIR-FRY

PEANUT TEMPEH AND CABBAGE STIR-FRY

Peanut Tempeh And Cabbage Stir-Fry is a quick and flavourful vegan skillet dish ideal for busy weeknights. This Asian-inspired recipe features protein-packed Tempeh, shredded cabbage and a savoury peanut sauce made from natural peanut butter and soy sauce. The combination of nutty, salty and slightly sweet flavours creates a satisfying dish that’s both wholesome and rich in texture. With a hint of toasted sesame oil and just a handful of ingredients, this dish comes together swiftly while still offering complexity. It’s entirely plant-based, low in sugar and makes a perfect single-serve lunch or dinner. Whether enjoyed on its own, over rice or noodles, it delivers a balanced meal rich in protein and fibre. A great option for those looking for a simple and nutritious stir-fry that doesn’t compromise on taste.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Asian

PREPARATION/TECHNIQUES

Stir-Fry

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Quick & Easy, Low/No Sugar

DISH TYPE

Salad

INGREDIENTS

There are the following ingredients for Peanut Tempeh And Cabbage Stir-Fry:

• 100g tempeh (cubed)

• ½ cup shredded cabbage

• 1 teaspoon natural peanut butter

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

FULL NUTRITIONAL INFORMATION

• Calories: 275.5 kilocalories

• Fat: 18.1 grams

• Saturated Fat: 3.7 grams

• Carbohydrates: 11.1 grams

• Sugar: 1.7 grams

• Sodium: 307.2 milligrams

• Fibre: 1.2 grams

• Protein: 22.4 grams

• Calcium: 129.4 milligrams

• Iron: 3 milligrams

• Potassium: 524.5 milligrams

PREPARATION

These steps are followed for the preparation of Peanut Tempeh And Cabbage Stir-Fry:

• Heat Sesame Oil:Heat sesame oil in a skillet over medium heat.

• Pan-Fry Tempeh:Add the cubed Tempeh and pan-fry for 5 to 6 minutes, turning occasionally until golden brown on all sides.

• Stir-Fry Cabbage:Add the shredded cabbage to the pan and stir-fry for 2 to 3 minutes until slightly wilted.

• Mix The Sauce:In a small bowl, mix the peanut butter with soy sauce and a splash of water to create a smooth sauce.

• Combine And Heat:Pour the sauce into the skillet and stir well to coat everything evenly. Cook for another 1 to 2 minutes until heated through.

• Serve Warm:Remove from heat and serve warm, garnished with sesame seeds or spring onions if desired.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

Here are helpful tips for Peanut Tempeh And Cabbage Stir-Fry:

• Cut Tempeh Evenly:Cut Tempeh into even cubes for uniform browning.

• Avoid Overcrowding:Don’t overcrowd the skillet to allow proper stir-frying and avoid steaming.

• Mix Peanut Butter:Add a splash of water when mixing peanut butter for a smoother consistency.

• Adjust Soy Sauce:Adjust soy sauce to taste depending on sodium preference.

• Toast Sesame Seeds:Toast sesame seeds separately and sprinkle on top for extra texture.

VARIATIONS

• Add Heat: Stir in chilli flakes or sriracha for spice.

• Add Veg: Include bell peppers, carrots or bean sprouts.

• Switch Protein: Substitute tofu or edamame if Tempeh is unavailable.

• Nut-Free: Use sunflower seed butter for an allergy-friendly version.

• Serve With Sides: Pair with jasmine rice, rice noodles or lettuce wraps.

PREPPING AND STORAGE

• Fridge: Store in an airtight container for up to 3 days.

• Reheat: Gently warm in a non-stick skillet or microwave until hot.

• Freezing: Not recommended as the texture of cabbage and Tempeh can degrade.

• Meal Prep: Make sauce in advance and store separately to combine when ready to eat.