Tempeh Stir Fry with Peanut Miso Sauce

If you guys haven’t noticed, I love Asian food.

Specifically, Thai food is my all-time favorite cuisine (maybe tied with Mexican…maybe).

I usually make at least two Asian inspired dishes for dinner per week, and still can never get enough. I’m a complete savory food lover, preferring dinner to dessert any day, and Asian food always comes through in the clutch when I’m craving something flavorful, savory, and surprisingly healthy.

Since I had one of the most delicious Thai meals of my life a few weeks ago at the King and I in Rochester, (If anyone is a Rochestarian, GO! IT’S OUT OF THIS WORLD THAI FOOD), I’ve been in a Thai daze. All I want is to drench everything I eat in coconut milk, curry, peanut sauce, and sesame oil. I may have even considered making Thai style oatmeal for breakfast a few days ago…

Didn’t happen, but I really did consider it a possibility.

Anyway, I patiently waited for dinner a few nights ago rather than regretfully shovel in the world’s hottest mess of oatmeal (I don’t waste food so I would’ve forced myself to consume the whole darn thang).

Since I made that salad with Peanut Miso Dressing, I’ve been craving my King and I Thai dish even more. It was a spicy yet sweet coconut hot chili sauce over stir fried veggies and tofu….basically all of my favorite things heaped into one steamy, delicious pile. So, instead of spending the money to go back, I utilized what I had on hand, which happens to be a ton of Asian ingredients since I obviously have a slight obsession, and made this beauty:



  • 3/4 Package Original Organic Tempeh
  • 1/2 Package Rice Noodles
  • 2 Cups Broccoli
  • 1 Onion, Diced
  • 1/2 Small Eggplant, Diced
  • 1/2 Red Bell Pepper, Diced
  • 1 Bunch Bok Choy, Roughly Chopped
  • 3 Large Cloves Garlic, Minced
  • 2 tbsp. Sesame Oil
  • 2 tbsp. Organic Peanut Butter
  • 1/2 Tbsp. Light Miso Paste
  • 1/4 Cup Soy Sauce
  • 1 tbsp. White Vinegar
  • 1/2 Tbsp. Sriracha Sauce
  • Salt & Pepper to taste

Begin by cooking your rice noodles according to directions on box, and set aside. *Make sure they don’t overcook/stick together in one, mushy clump.*

Next, chop your tempeh into cubes, roughly chop all of your veggies, except the garlic, and add 1 tbsp. of the sesame oil in a large saucepan over medium-high heat. Add chopped veggies to oil, and stir constantly until they are browned and softened. Lower heat to medium-low and prepare your sauce.

Add peanut butter to a small bowl, and microwave for 30 seconds to get it soft and pliable. Next, add the remaining 1 tbsp. sesame oil, miso paste, vinegar, soy sauce, sriracha, garlic, and salt & pepper. Whisk until mixture is smooth and incorporated thoroughly. 

Turn heat back to medium-high, and add sauce to tempeh and veggies, stirring to coat. Once veggies and tempeh are coated, add rice noodles and stir constantly until the sauce coats noodles, veggies, and tempeh, and everything is heated through. Serve with crushed peanut, bean sprouts, minced onions, or whatever you’d like and enjoy!

I served my dish with some Trader Joe’s Thai Lime Chili Cashews and some extra sriracha cause I’m a spice fiend.

This dish is seriously badass. The flavors are bold and beautiful, and it is one dish where I can definitely identify pure Umami goin’ on…Just flat our finger (or pan in my case) lickin’ good!

Enjoy lovely foodies of the internet!



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