Orange-Peanut Tempeh Stir-Fry with Red Rice

A colorful feast for the eyes?and body?this Asian-inspired stir-fry is packed with flavor and the bevy of powerful phytochemicals found in these vibrant plant foods. Featuring orange- and ginger-marinated tempeh?a fermented soy and grain cake popular in Indonesia?the zestiness and crunch of this stir-fry pairs well with the delicate tones and texture of the rice.

Recipe Courtesy Sharon Palmer, The Plant-Powered Dietitian?

  • One 8-ounce package tempeh
  • 1 cup orange juice
  • 1 tsp. minced fresh ginger
  • 2 garlic cloves, minced
  • 2 Tbsp. reduced sodium tamari (see Notes)
  • 1/4 tsp. red curry paste
  • 2 Tbsp. chopped fresh cilantro (or 1 tsp. dried)
  • 1 cup water
  • 2/3 cup uncooked red rice
  • 1 Tbsp. peanut oil
  • 2 carrots, coarsely chopped
  • 1/2 onion, cut into wedges
  • 2 celery stalks, coarsely chopped
  • 1/2 red bell pepper, sliced
  • 8 oz. fresh snow peas
  • 1/3 cup peanuts
  • 2 Tbsp. shelled hemp seeds
  • 2 tsp. cornstarch
  1. Cut the tempeh into cubes and place in a shallow dish.
  2. Whisk together the orange juice, ginger, garlic, tamari, curry paste, and cilantro in a small bowl and pour over the tempeh. Refrigerate the tempeh and marinade for 1 hour.
  3. If using a rice cooker, put the water and the rice into the cooker and prepare according to the manufacturer’s instructions. If cooking on the stovetop, bring the water to a boil in a medium saucepan. Add the rice and reduce the heat to a simmer. Cook, covered, until all the liquid is absorbed, about 20 minutes.
  4. Meanwhile, heat the peanut oil in a wok or skillet. Add the carrots and saut?, stirring frequently, for 3 minutes. Add the onions and celery and stir-fry for an additional 3 minutes. Add the pepper, snow peas, peanuts, and hemp seeds and stir-fry for an additional 2 minutes.
  5. Remove the tempeh from the marinade with a fork or slotted spoon and reserve the marinade. Add the tempeh to the vegetable mixture.
  6. Add the cornstarch to the reserved marinade and whisk until smooth. Pour into the vegetable-tempeh mixture. Cook, stirring often, until the sauce has thickened and the vegetables are crisp-tender, about 2 minutes.
  7. Serve the stir-fry immediately over the hot rice.


  • If you can’t find red rice, you can substitute cooked brown rice, black rice, quinoa, or barley for the cooked red rice.
  • Tamari is similar to soy sauce but is darker in color and slightly thicker. You may substitute soy sauce for tamari.

(Recipe makes 4,? 2-cup servings of stir-fry plus 1/2 cup rice)


Calories: 406
Carbohydrate: 46 g
Fiber: 7 g
Protein: 19 g
Total fat: 18 g
Saturated fat: 4 g
Sodium: 555 mg
Star nutrients: Vitamin A (86% DV), vitamin C (50% DV), vitamin E (9% DV), folate (19% DV), niacin (35% DV), calcium (17% DV), iron (16% DV)