Peanut Tempeh Stir-Fry

Calories: 614

Protein: 35g

Carbs: 82g

Fat: 29g

Key Nutrients: Magnesium, Vitamin C, Iron

Ingredients:

• 150g tempeh (240 calories, 20g protein)

• 1 cup mixed stir-fry vegetables (broccoli, carrots, snap peas) (50 calories, 2g protein)

• 1/2 cup cooked jasmine rice (108 calories, 3g protein)

• 1 tbsp peanut sauce (120 calories, 6g protein)

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 2 tsp sesame oil

• 1 tbsp soy sauce

• Red pepper flakes (optional)

• Fresh cilantro for garnish

Instructions:

1. Cut tempeh into 1-inch cubes and marinate in soy sauce for 10 minutes

2. Heat sesame oil in a large wok or skillet over medium-high heat

3. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant

4. Add marinated tempeh and cook for 5-7 minutes, stirring occasionally until golden brown

5. Add vegetables and stir-fry for 3-4 minutes until crisp-tender

6. Pour in peanut sauce and stir to coat everything evenly

7. Cook for another 2 minutes until sauce is heated through

8. Season with red pepper flakes to taste

9. Serve hot over jasmine rice

10. Garnish with fresh cilantro