Pan-Fried Sesame Peanut Tempeh Stir-Fry
A quick pan-fried tempeh stir-fry tossed in a rich, nutty peanut sauce with fragrant sesame oil and crisp vegetables. This asian-inspired stir fry (vegan) ready in about 25 minutes pairs sliced into 1/4-inch strips tempeh, medium, julienned red bell pepper, trimmed 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and garnish with 2 tbsp chopped peanuts and 2 thinly sliced green onions before serving.
Frequently asked questions
How long does Pan-Fried Sesame Peanut Tempeh Stir-Fry take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Sesame Peanut Tempeh Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed snap peas from drying out.
Can I substitute ingredients in Pan-Fried Sesame Peanut Tempeh Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Sesame Peanut Tempeh Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Fried Sesame Peanut Tempeh Stir-Fry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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