15-Minute Thai Peanut Tempeh with Rice

What is Tempeh?

Tempeh is made from fermented soy or other beans. The brand I used also includes barley, brown rice, and millet. It does contain gluten. The satisfying chewy texture in tempeh can be appealing to omnivores who are switching to a plant-based diet. You can slice it thinly, season it, and bake it for a savory bacon replacement.

Marinated, grilled slices of tempeh are great in sandwiches or wraps or for salads. You’ll find tempeh in the refrigerated section, but not all grocery stores carry it. While it can be eaten right out of the package, I think it tastes much better cooked. Here are some more cooking ideas for tempeh from America’s Test Kitchen.

For the brand I purchased, a serving is 4 ounces (half of a package), although I used 4 ounces for this whole recipe. This Thai peanut tempeh with rice recipe serves two for a generous dinner portion, but it could be three to four lunches, depending on your preference.

Unlike tofu, tempeh freezes very well. I had this half of a package in my freezer for a few months before using it, with no change in texture or flavor. Like tofu, tempeh doesn’t have much flavor on its own. While some describe it as nutty, I don’t really detect that. You also don’t have to press out the water like with tofu, so that saves time.

Nutrition in Tempeh

A 4-ounce portion of tempeh contains about 20 grams of protein, which is a lot for a vegan protein source! It has 9 grams of fiber – way better than meats or cheeses which all have none. One serving provides 15% of the Daily Value for iron and 10% of the Daily Value for iron.

This is also especially helpful for vegans. There are only 10 milligrams of sodium. One serving has 16 grams of carbohydrates, 120 calories, and 11 grams of fat. Only 2 grams are saturated, and the rest are heart-healthy unsaturated fats (source: package label).

Peanut oil – this is high in monounsaturated fats and has a high smoke point so it’s a good choice for stir-fries. Grapeseed or canola oil are fine substitutes.

Sesame oil – imparts a wonderful, rich flavor. Just use it in small amounts. it should be stored in the refrigerator for freshness. Take it out a little while before you use it because some of the fat solidifies when cold.

Peanut butter: I prefer creamy, but you can use crunchy if you prefer.

Red curry paste: – this is a staple of Thai cuisine and includes red chilis, lemongrass, garlic, kefir lime leaves, and salt. If you avoid seafood, check the label as some brands may contain fish or shrimp paste. It is not super spicy but provides a little spice important flavor notes. Try the recipe without it if you don’t like spicy foods, and then just mix in a little while eating to see what you think. While you could make red curry paste yourself, I buy it jarred. If you like spicy flavors, use a little more or sprinkle with a small amount of cayenne pepper.

Reduced sodium soy sauce – use this or tamari sauce to limit the sodium from regular soy sauce. If you don’t have these, you can also just use a little less soy sauce.

Asian vegetable blend – we buy this mix of broccoli, mushrooms, mini ears of corn, water chestnuts, carrots, and snow peas for a super-convenient side dish or ingredient in main courses. Did you know that frozen vegetables often contain more vitamins than fresh ones? But if you don’t have this, you can substitute it with a variety of fresh or frozen vegetables.

Brown rice – this is a whole grain and adds fiber and other nutrients that aren’t quite equal in enriched white rice. I cooked this ahead of time in a rice cooker. Because I would burn rice on the stove like half of the time! And the pots were always a pain to clean. This was a wonderful investment! Try cooked quinoa, basmati rice, jasmine rice, or wild rice for variety. It would also go well with cooked noodles.

Thai basil: I had never tried this before! It had a bit of an anise flavor with a little spiciness at the end. Just substitute regular (Genovese) basil if you can’t find it, or use chopped cilantro, green onions, or chives for a garnish.

Cooking Tips

After hearing the oil and stir-frying the tempeh for a couple of minutes, I added the vegetables, soy sauce, peanut butter, and red curry paste. This cooks for about 5 minutes, or until hot. If the frozen broccoli is not heated through, cover the pan for a few more minutes.

Then, add in your cooked brown rice, stir, and heat for another 3 minutes.

Add the fresh black pepper and Thai basil garnish, and you’re ready to enjoy it!

More Recipes You May Enjoy

• Sesame Ginger Noodles with Tofu and Vegetables
• Vegan Fajita Bowls with Tempeh
• Baby Bok Choy with Tofu Stir-Fry
• Vegan BLT Salad with Avocado Dressing
• Arroz Colorido: Colorful Mexican Rice
• Slow Cooker Vegan Chili