I came up with this recipe for Vegan Tempeh Stir Fry With Fennel & Peaches on a whim, which is a rare and laudable occurrence these days. I've been mostly eating simple grain bowls and massaged kale salads since they're both affordable and quick to assemble. I'm studying for a big exam in September that's been demanding all of my attention, in addition to work and yoga, so between now and then, you'll see lots of simple and easy recipes from me on PD.
Despite tasting really complex, this tempeh stir fry is quick to make. Simply chop your veggies, whisk together your sauce, and sauté everything together. You can serve the stir fry alongside rice as I did here, or boil some rice or soba noodles and add them to the finished product.
1. Heat sesame oil in a large pan over medium heat. Add garlic and sauté for 2-3 minutes, or until fragrant.
2. Add fennel to the skillet and sauté until soft and translucent, about 5-7 minutes. Then add the peach and tempeh and stir everything together. If the mixture begins sticking to the pan, add a tablespoon of water. Let cook for another 5 minutes, stirring frequently.
3. While stir fry is cooking, whisk together the peanut butter, tamari, rice vinegar, toasted sesame oil, and maple syrup.
4. After the stir fry has cooked for five minutes, add the sauce to the pan and mix together to coat. Cook for another minute to heat the sauce through. Top with scallions prior to serving.
5. Serve alongside lime wedges and rice or noodles.