Ingredients
Equipment
Method
- Heat the avocado or other neutral oil in a wok or large frying pan over medium to high heat for 30 seconds. Add the tempeh squares and cook them for two minutes. Stir them occasionally to prevent them from burning.
- Add the peppers, onions, frozen stir-fry vegetables, and soy sauce to the wok. Continue cooking for another five minutes, stirring a few times.
- Add the peanut butter, water, red curry paste, cooked rice, and freshly ground black pepper to taste. Cover the wok or pan with a lid and turn down the heat to medium. Cook another three minutes or until hot, and then stir in the toasted sesame oil.
- Microwave the leftover cooked rice in a microwave-safe for a minute until hot.
- Turn off the heat and stir in the sesame oil. Portion half of the tempeh-vegetable mix and half of the rice onto each plates and garnish with the green onions.
Nutrition
Notes
In place of rice, you can use cooked quinoa, wild rice, farro or noodles.
This recipe is not spicy. Adding a little cayenne pepper will give it a nice kick!
Other garnishes that would be good are chopped peanuts, lime wedges, Thai basil, cilantro, or chives.
The nutrition estimate is from Spoonacular, which is based on USDA data.
