If you like a flavorful, hearty dinner in under 30 minutes this one is for you!
This healthy stir-fry with an oil-free peanut sauce can be customized with any veggies you prefer.
I've listed our favorites in the recipe below.
The Pineapple Peanut sauce can be used for many things, not just stir-fry.
It works as a salad dressing, dipping sauce or on a wrap to flavor things up.
I like to use tempeh in this stir-fry as it packs in plant-protein.
Tempeh is actually fermented soybeans that have been bound together to form a patty-like shape.
Similar to tofu, tempeh takes on the flavor of whatever it is marinated or mixed with.
I don't recommend eating tempeh (or tofu) by itself as they have bland flavors on their own.
Eating less processed soy like tempeh has shown to reduce risk of certain cancers.
I like to make the Pineapple Peanut sauce in a food processor but it can easily be whipped up by hand.
Make sure to taste the sauce after mixing in case you need to adjust the seasonings to your liking.
I pour about 3/4th of the sauce on the stir-fry and then save the rest for topping or to use as a dressing on a salad the next day.
This stir-fry pairs great with pad Thai noodles, quinoa or rice. It also makes great leftovers!
Hope you enjoy it!
Tempeh Stir-Fry with Oil-Free Pineapple Peanut Sauce
- 1 Onion
- 1/2 Red Pepper (chopped)
- 1/2 Green Pepper (chopped)
- 1 bunch Bok Choy
- 1 cup Fresh Pineapple (chopped, more if you like!)
- 8 oz Tempeh
Peanut Pineapple Sauce
- In a food processor or mixing bowl, add all the ingredients for the peanut sauce. If you are not using a food processor you will need to mince the garlic and ginger. If you are using the food processor you can just throw them in. Process or mix everything together until you have a creamy sauce.
- Slice or cube the tempeh and add it to the sauce, letting it marinate while you get your vegetables for the stir-fry ready. Heat a large skillet over medium heat. Carefully add the tempeh to the skillet, but leave most of the sauce in the bowl for later use. Cook tempeh for about 3-4 minutes, until each side is brown. If they happen to stick to the pan, add splashes of water to help loosen. Once they have cooked, remove them from the pan and set aside.
- In the same skillet, add either a few splashes of water or veggie broth before sautéing the vegetables. Add in the onions and rest of the vegetables except for the bok choy, or whatever greens you might be using. Saute the vegetables until they are tender, about 5 minutes. Then add in the bok choy plus the pineapple and sauté until the leafy greens have started to wilt, about another 3-4 minutes.
- Then add the tempeh back to the skillet with the vegetables and pour the Peanut Pineapple sauce in. I pour about 3/4 of the sauce and leave the rest to top on bowls individually at the end. Feel free to use as much sauce as you want. If you're pairing the stir-fry with noodles, quinoa or rice, either add that in now or serve stir-fry on top.
- Serve warm. Left overs can be stored in the refrigerator in an air-tight container up to 4-5 days.