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+ servings
5 from 2 votes
Plate of Tempeh Broccoli Stir Fry with Chopsticks, Skillet in the Background
Peanut Butter Basil Tempeh with Broccoli
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Tempeh cubes are soaked in a garlic and ginger marinade and mixed in with stir fried broccoli, rich peanut sauce and fresh basil leaves.
Course: Entree
Cuisine: American, Asian-Inspired
Servings: 2 -3
Author: Alissa Saenz
For the Peanut Sauce
  • 2 tbsp. natural peanut butter
  • 2 tbsp. water
  • 1 tbsp. soy sauce or tamari
  • 1 tbsp. maple syrup or agave
  • 1 tbsp. lime juice
  • ½ tbsp. fresh grated ginger
For the Tempeh
  • 2 tbsp. lime juice
  • 1 tbsp. soy sauce or tamari
  • 1 tsp. fresh grated ginger
  • 1 garlic clove minced
  • 1-8 oz. package of tempeh diced into ½ inch cubes
  • 1 tbsp. vegetable oil
For the Broccoli Stir Fry
  • 1 tbsp. vegetable oil
  • 1 garlic clove minced
  • 1 medium broccoli crown chopped into florets
  • ¼ cup fresh basil leaves packed
  • cooked rice for serving
Make the Peanut Sauce
  1. Whisk all ingredients together in a small bowl.
Make the Tempeh
  1. Whisk together lime juice, soy sauce or tamari, ginger and garlic in a small bowl. Add tempeh cubes and toss to coat. Optionally marinade for 30 minutes.
  2. Coat the bottom of a medium skillet with oil and place over medium heat. Add tempeh cubes, reserving marinade. Cook about 4 minutes, until browned on bottoms. Flip and cook another 4 minutes. Add marinade to skillet and continue cooking until liquid has cooked off, about 1 minute more. Transfer tempeh to a plate.
Make the Broccoli Stir Fry
  1. Add oil to skillet and raise heat to high. Add garlic and broccoli. Stir-fry until broccoli is tender-crisp, about 3 minutes. Return the tempeh to the skillet. Add peanut sauce and cook about 1 minute more, just until heated through and ingredients are incorporated. Add a few tablespoons of water if skillet becomes too dry. Remove from heat and stir in basil.

  2. Serve over rice.