Tempeh Peanut Curry with Broccoli & Asparagus

I would be trying out tempeh for the first time today and sharing with you a recipe which i think works really well for a person who is trying it  for the first time 🙂 Presenting a nutty, flavorful and protein rich stir fry – Tempeh peanut curry with broccoli & Asparagus.

Tempeh is like a cousin to Tofu and since i am such a tofu lover, it was just a matter of time before i would jump to experimenting with it. To be frank, i was a little skeptical about trying out Tempeh as i have heard it has a very distinctive nutty flavour which lots of people do not care for but the protein, vitamins and dietary fiber content advantage was good enough a reason for me to give it a go.

I tried a small chunk of tempeh by itself and to be frank… its not my favorite to eat on its own ! I would choose Tofu any day over it but i guess it is a matter of acquiring the taste. I’m not a fan of plain variety, but luckily, it’s a versatile food that can take on many different tastes depending on how you prepare it.. just like tofu 🙂

To think of it, many people tell me they don’t like Tofu for its flavor and/or texture and i love it to core. Since Tempeh is a soy product originating from Indonesia, i felt that connection needed to be made in my kitchen as well and i went ahead with it ! This curry is made using one of my favorite base – Peanuts !!

Tempeh Peanut Curry with Broccoli & Asparagus

Tempeh peanut curry with broccoli & Asparagus

  • Difficulty: medium
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tempeh peanut curry copy

Ingredients

  • Tempeh- 200-250gms , cut into cubes
  • broccoli florets – 2 cups
  • Asparagus- 2 cups , into into 1 inch pieces
  • sesame oil- 1 tablespoon
  • thin soy sauce – 1 tablespoon
Peanut Curry Base
  •  peanut butter- 3 tablespoons
  • Sriracha/ hot sauce (optional) – 1 tsp
  • salt to taste
  • orange marmalade/ apricot jam – 1 tablespoon
  • water – 1/4th cup
  • thin soy sauce – 1 tablespoon
  • ginger- 1 teaspoon ,minced
  • garlic- 1 teaspoon/ 2-3 cloves,minced
  • lemon juice- 1 tablespoon (optional)

Method

  1. Take a bowl and add soya sauce to it. Add in the tempeh pieces and marinate for a minimum of 20 minutes (you can also marinate it overnight)
  2. Take a wok and to it, add in the sesame oil and bring to heat. Once the oil is hot, add in the marinated tempeh and roast on both sides till well roasted. Remove the tempeh in a bowl.
  3. Continuing with the same wok, add in the asparagus and broccoli and saute on medium-high flame for a couple of minutes (cooking on high flame will bring a little char on the vegetables but retain the desired crunchy texture)
  4. Mix all the ingredients for the peanut curry base and keep ready.
  5. Pour the peanut curry base to the wok and saute for a couple of minutes. Add in the roasted tempeh and combine well. Cook on medium high till the sauce reduces and becomes a gravy. The curry is ready. Serve on a bed of rice, couscous or quinoa.

Now that is one wholesome meal ! Tempeh soaks up the marination well and really brings a nutty taste to this dish which compliments the peanut curry base. My overall experience – 8/10 !  It not only made the dish protein rich and satisfying but the nutty taste and that “bite” texture actually enhanced this dish. To add further proteins in this dish, serve it on a bed of roasted garlic quinoa (like i did) 🙂 Try it and i am sure you would like it ! If u feel courageous enough, try make it at home following this video

Like curries? Try out more from my blog !

Roasted Pumpkin and Chickpea Coconut CurryPaneer do pyaza

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0 Comments

  1. Love love Tempeh! Your recipe makes me drool 🙂

  2. Pingback: 10 ideas for your next Meatless Monday | Divine Spice Box

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