Pan-Fried Sesame Peanut Tempeh Stir-Fry

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A quick pan-fried tempeh stir-fry tossed in a rich, nutty peanut sauce with fragrant sesame oil and crisp vegetables. This Asian fusion recipe (vegan), ready in about 25 minutes, pairs tempeh, red bell pepper, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 7 oz, sliced into 1/4-inch strips tempeh
• 1 medium, julienned red bell pepper
• 1 cup, trimmed snap peas
• 1 medium, julienned carrot
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp smooth peanut butter
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 3 tbsp, to thin sauce water
• 2 tbsp, for garnish chopped peanuts
• 2, sliced thin green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp smooth peanut butter, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 3 tbsp water until smooth and set aside.
2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add 7 oz sliced tempeh and cook for 3-4 minutes per side, until golden brown and slightly crisp on edges. Remove tempeh and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil, then add 2 minced garlic cloves, 1 tsp grated ginger, 1 julienned red bell pepper, 1 cup snap peas, and 1 julienned medium carrot. Sauté for 4-5 minutes until vegetables are tender-crisp and fragrant.
4. Step 4: Return the cooked tempeh to the skillet, pour the prepared peanut sauce over the mixture, and toss everything together. Cook for 2 minutes more, stirring constantly, until the sauce thickens and evenly coats the tempeh and vegetables.
5. Step 5: Remove from heat and garnish with 2 tbsp chopped peanuts and 2 thinly sliced green onions before serving.