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    Home » Tofu and Tempeh Recipes

    Tempeh Satay with Asian Greens

    Published: Jul 22, 2014 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Tempeh is a great source of protein, traditionally made in Indonesia by fermenting cooked soybeans and moulding into a patty. Serve this satay with your favorite grain. Reprinted with permission from There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes* by Leigh-Chantelle from Viva la Vegan! copyright © 2014. Published by Epicentre Equilibrium.

    Serves: 2 to 3

    • 2 garlic cloves, crushed
    • 1 onion, diced 
    • Extra-virgin olive oil
    • 1 medium zucchini, thinly sliced 
    • 2 cups broccoli florets 
    • ¼ cup soymilk or other nondairy milk
    • ¼ cup crunchy peanut butter 
    • 2 medium tomatoes, diced
    • 8-ounce package tempeh, cut into thin slices
    • 2 bunches of Chinese greens (bok choy or other), chopped roughly
    • Hot cooked rice

    In a wok or stir-fry pan, sauté the garlic and onion until soft.

    Add the zucchini and broccoli and stir-fry over medium-high heat until just tender-crisp.

    Mix in the soymilk and peanut butter thoroughly.

    Add the tomatoes, tempeh, and Chinese greens. Stir-fry briefly until all ingredients are cooked through. Serve with hot cooked rice.

    Tempeh Satay by Leigh Chantelle from Viva La Vegan

    • Here are more tempeh recipes.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Reader Interactions

    Comments

    1. Jim Campbell says

      August 27, 2014 at 8:42 pm

      Great recipe. Totally delicious.

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