PEANUT TEMPEH & BROCCOLI SKILLET
I’ve been trying out more plant-based options in the new year, and tempeh is a new-to-me plant-based protein I’ve liked experimenting with. It’s a tricky protein to cook well (I find tofu is much easier) but I’ve gotten a lot of requests for tofu-free plant-based recipes so this one is different than my usual! If you still prefer tofu over the taste of tempeh, I’ve included instructions for both options. This recipe is from my February 2024 grocery series where I turned a $60 grocery haul into five meals, and it’s perfect for a busy weeknight dinner!
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other plant-based recipes if you’re looking for more:
- One pot creamy sun-dried tomato pasta
- Spiced chickpea tacos with avocado sauce
- Rainbow veggie sheet pan with green tahini sauce
- Roasted cabbage salad with crispy tofu
- Creamy mushroom & wild rice soup
PEANUT TEMPEH & BROCCOLI SKILLET
PEANUT TEMPEH & BROCCOLI SKILLET
4
servings15
minutes40
minutesI’ve been trying out more plant-based options in the new year, and tempeh is a new-to-me plant-based protein I’ve liked experimenting with. It’s a tricky protein to cook well (I find tofu is much easier) but I’ve gotten a lot of requests for tofu-free plant-based recipes so this one is different than my usual! If you still prefer tofu over the taste of tempeh, I’ve included instructions for both options. This recipe is from my February 2024 grocery series where I turned a grocery haul into five meals, and it’s perfect for a busy weeknight dinner!
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Ingredients
- RICE & STIR FRY
1 cup brown rice, dry
8 oz tempeh
1 head broccoli, chopped into 1-inch florets
2 tbsp olive or avocado oil
1/2 tsp kosher salt
1/2 cup fresh chopped cilantro (about 1/3 of a bunch)
juice of 1/2 lime
- PEANUT SAUCE
1/4 cup creamy peanut butter
1/4 cup coconut aminos or reduced sodium soy sauce
1 tbsp sriracha
1 tbsp pure maple syrup
1 tbsp ground ginger
1 tsp garlic powder
1/4 cup warm water, additional as needed
Directions
- Bring 2 1/2 cups of salted water to a boil in a small saucepan. Add the brown rice, reduce heat to low, cover, and cook for about 40 minutes.
- Meanwhile, cut the tempeh into 1/2-inch pieces. Heat the oil in a large skillet over medium heat. Once heated, add the tempeh along with 1/4 cup of water, ensuring no pieces are overlapping. Cover the skillet and steam until the water is most evaporated, about 5 minutes. Flip the tempeh pieces, add an additional 1/4 cup of water, cover, and cook for 5 minutes. Season the tempeh with salt to taste and remove from the skillet.
- Add the chopped broccoli and 1/2 cup of water to the same skillet. Cover and cook until the water is evaporated, and the broccoli is steamed, 7 to 10 minutes.
- While the broccoli steams, prepare the sauce: whisk the peanut butter, coconut aminos, sriracha, maple syrup, ground ginger, garlic powder, and warm water in a small bowl. Set aside.
- When the broccoli is tender to a fork, remove the lid and add the cooked tempeh and the peanut sauce. Stir to combine, then bring the sauce to a simmer for about 3 minutes.
- Remove the skillet from the heat. To serve, evenly divide the brown rice among 4 plates. Top with tempeh and broccoli, and garnish with fresh chopped cilantro and a squeeze of lime.
Notes
- Swaps and substitutions: Swap the tempeh for a 14oz block pf firm tofu, pressed for 20-30 minutes. To cook, add the tofu cubes to the skillet during step 2 with oil and sear with no water for about 5 minutes on each side.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
What is pressed tofu? That is my first time cooking with it.
I have read this 4 times so forgive me if I have over looked…where does the lime juice go? Making this now and looks amazing. Would like to know for future reference.
Put the block of tofu between two clean dish towels and then put something heavy on top to press out the water. I usually use my cast iron skillet. I let it sit to press out the water 20-30 minutes before using.
I super appreciate this series and have been consistently cooking from it. But I often meal prep and was wondering if you would be able to identify which elements are easily made ahead.
I set the tofu block a folded towel & placed a cast iron skillet on top of it. This presses the excess liquid from the block into the towel & prepares the tofu for cooking.
This was excellent, but I roasted the broccoli with salt, pepper and olive oil in the oven at 400°F for 25 min instead of steaming – as it tastes much better. I would recommend the same for others.
Made this last night as part of the grocery series. It was really delicious! Hadn’t ever cooked with/ eaten tempeh before, but it was simple to prepare and very tasty. I think my head of broccoli was a bit small maybe, but this was more like three servings instead of four, and my husband finished it off when he went back for a big bowl of seconds.
Nice!
Hi, I liked this recipe, but wondering about the amount Ginger…is it supposed to be 1 tablespoon? I felt like it was really Gingery! 🙂