Peanut Tempeh Stirfry (Bariatric)
Servings
6Serving size
3/4 cup stirfry
Ingredients
| 16 ounces Tempeh (sliced into thin strips) |
| 2 Tbsp. Sesame oil |
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 1 Tbsp Lime juice, raw |
| 1/4 cup Peanut butter, smooth style, without salt |
| 2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 Tbsp. Sriracha (or sambal oelek) |
| 7 ounces Green beans (cut into 2-inch-long pieces) |
| 8 ounces Broccoli, raw (cut into small florets) |
| 1/2 large White onions (cut into thin slices) |
| 2 large Egg(s) |
| 1/3 cup, chopped Green onions |
| 1 Tbsp. Sesame seeds (toasted) |
| 1 fruit (2 inch dia) Limes, raw (cut into wedges for garnish) |
Instructions
Add the oil to a large skillet over medium-high heat.
Once the oil is hot but not smoking, add the tempeh in a single layer.
Let the tempeh cook undisturbed until golden brown, about 1-2 minutes, before flipping.
Once the tempeh is golden brown on all sides, remove the pan from the heat.
Add the green beans, red onion, broccoli, peanut sauce, and 1/2 cup of water. Stir to combine.
Return the pan to low heat and cover with a lid. Let steam for 5 minutes, or until the vegetables are tender.
If needed, add 1/3 cup more of water to prevent the dish from drying out.
Crack the eggs into a small bowl and whisk together.
Use a spoon or rubber spatula to push all of the ingredients in the pan to one side. In the open area, pour in the eggs. Stir the eggs as they cook to make scrabled eggs. Once cooked, mix in with the rest of the ingriedients in the pan.
Turn off the heat and top with sesame seeds and green onions. Serve with lime wedges. If desired, serve with a side of rice or cauliflower rice.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.