Healthy Orange Peanut Tempeh Stir Fry with Brown Rice (Vegan + Protein-Packed)
Looking for a bold, flavorful stir fry that’s both healthy and satisfying? This Orange Peanut Tempeh Stir Fry is a plant-based powerhouse, combining crispy tempeh, colorful veggies, and a tangy-sweet peanut sauce—all served over hearty brown rice. It’s packed with plant-based protein, rich in fiber, and completely vegan and vegetarian-friendly. Whether you’re new to cooking with tempeh or just want a fresh take on stir fry night, this recipe delivers the perfect mix of texture, nutrition, and crave-worthy flavor—all in under an hour. Make it gluten-free with one easy swap.
This bright, fresh veggie stir-fry is filled with flavor and aroma, compliments of the sunny tastes of fresh orange. With crisp snow peas, bell peppers, and onions, marinated cubes of tempeh, and crunchy peanuts, it’s a meal in one served over brown rice. Learn more about nutritious tempeh here. You can get this meal on the table in less than an hour, but you can save time by making the rice and the marinade the day before, then just stir-fry the meal in less than 15 minutes. Create the marinade for your tempeh, get your rice cooking, then start up your stir-fry. Yum!
Description
This healthy vegan orange peanut tempeh stir fry is packed with flavor, plant-based protein, and veggies—served over brown rice for a satisfying, balanced meal.
Orange Marinade:
- 2 medium oranges, juice and zest
- ½ cup water
- 1 teaspoon minced fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon red curry paste
- 1 cup water
- 2 teaspoons cornstarch
Stir-Fry:
- 1 (8-ounce) package tempeh, cubed
- 1 tablespoon peanut oil
- 2 large carrots, sliced
- 1 small onion, sliced
- ¼ cup water
- 1 small bell pepper (red, green, yellow, or orange), sliced
- 8 ounces fresh snow peas
- 1/3 cup coarsely chopped peanuts
Rice:
- 2 cups cooked brown rice (medium or long), according to package directions (see quick brown rice cooking directions below)
Garnish:
- 2 tablespoons chopped fresh cilantro
- To make the Orange Marinade: Whisk together the orange juice and zest, water, ginger, garlic, soy sauce, curry paste, and cornstarch in a small dish until smooth.
- Place the tempeh in the marinade, cover, and chill for about 30 minutes.
- Heat the peanut oil in a wok or skillet. Add the carrots and onions and sauté, stirring frequently, for 2 minutes.
- Add the water and sauté for 5 minutes.
- Add the pepper, snow peas, peanuts, and tempeh with the orange marinade to the pan and stir-fry for an additional 4 minutes, until vegetables are crisp-tender and mixture is thick and bubbly.
- Remove from the heat and serve with cooked brown rice. Makes 4 servings (about 2 cups stir-fry with ½ cup rice per serving per serving). Garnish with freshly chopped cilantro.
Notes
To make brown rice:
Combine 3/4 cup brown rice with 1½ cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 40–45 minutes, or until the water is absorbed and rice is tender.
To make this recipe gluten-free use gluten-free soy sauce.
- Prep Time: 12 minutes
- Cook Time: 11 minutes
- Category: Dinner
- Cuisine: Asian, American
Nutrition
- Serving Size: 2 cups stir-fry and 1/2 cup rice
- Calories: 406
- Sodium: 555 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 19 g
Top 7 Plant-Based Stir-Fry Recipes
Discover more of my easy, healthy stir-fries here:
Bean Curd with Baby Bok Choy Stir Fry
Snow Peas and Seitan Vegetable Stir Fry
Vegetable Stir Fry with Forbidden Rice
Vegan Stir Fry with Chinese Long Beans and Tofu
Ginger Lotus Root Stir-Fry with Red Rice
Bitter Melon Tofu Stir-Fry
Stir-Fried Thai Tofu Sorghum Bowl
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