I’m focusing on getting more protein and less carbs in my diet. I absolutely love bread, chips, crackers, etc. but they don’t fill me up the way protein and fiber do. So I’ve started cooking more proteins at night, such as tempeh, tofu, beans, etc. The other night, I wanted to do a stir fry, but I wanted a sauce more substantial than soy sauce, so I whipped up something lightly based off of my peanut sauce recipe.
Tahini Stir Fry SaucePrint
We used this on tempeh, carrots, bell pepper, and broccoli. It made for a filling and delicious stir fry!
For the sauce:
- 2 tablespoon tahini
- 2 tablespoon soy sauce (or liquid aminos)
- 1 teaspoon maple syrup
- Pinch red pepper flakes
- Dash of black pepper
For the stir fry:
- 1 tablespoon coconut or avocado oil
- 1 cup carrots
- 1 cup bell pepper strips
- 1 8oz package of tempeh
- Whisk together the tahini, soy sauce, maple syrup, red pepper flakes, and black pepper.
- In a large skillet, heat the oil over medium-high heat.
- Add the carrots and peppers and cook for 2 minutes.
- Add the tempeh and broccoli and continue to cook for 3-4 minutes until the tempeh is browned.
- Add more oil while cooking, if needed.
- Stir in the tahini sauce until coated.
This recipe makes about 1/4 cup sauce, which was plenty for the two of us!
You could certainly add in a little brown rice to this recipe, and it would be even more filling, but with just 2 oz of tempeh and a few handfuls of vegetables, I was full for the rest of the night. Protein and fiber have a way of doing that!