Stir-fried Vegetables And Tempeh With Spicy Peanut Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/4 cup garlic clove, peeled
• 1/4 cup fresh ginger, peeled, coursely chopped
• 1 cup creamy peanut butter
• 1/2 cup peanut oil
• 1/2 cup orange juice
• 1/2 cup tamari
• 1/3 cup honey
• 1/4 cup vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili powder
• 1/8 teaspoon cayenne
• 3 tablespoons canola oil, divided
• 1/2 lb tempeh, cut into small triangles
• 2 tablespoons tamari
• 12 ounces pasta, curly shape
• 4 cups broccoli, chopped
• 2 medium carrots, cut into matchsticks (about 1 cup)
• 2 cups bok choy, sliced (about 4 stalks)
• 1 red bell pepper, thinly sliced (about 1 cup)
• 2 cups zucchini, chopped

Recipe

• 1 sauce.
• 2 process the garlic and ginger in a food processor until finely chopped.
• 3 add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
• 4 put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
• 5 heat the peanut sauce over very low heat, stirring occasionally.
• 6 pasta.
• 7 cook pasta according to package.
• 8 to complete the dish.
• 9 heat 2 t. of canola oil in a skillet over medium heat.
• 10 sauté the tempeh until lightly browned on all sides, about 10 minutes.
• 11 pour on the 2 t. tamari and stir quickly to distribute it.
• 12 transfer the tempeh to a large serving bowl.
• 13 heat the remaining 1 t. of canola oil in the skillet over medium heat.
• 14 sauté the broccoli and carrots 2-3 minutes.
• 15 add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
• 16 add the tempeh and cook just until warmed through, about 1-2 minutes more.
• 17 transfer to the serving bowl.
• 18 drain the pasta and toss it with the tempeh and vegetables.
• 19 add all but a few tablespoons of the hot peanut sauce, and toss again.
• 20 pour on the reserved sauce, and serve.