Ingredients Jump to Instructions ↓

  1. 1/4 cup creamy peanut butter

  2. 1/4 cup vanilla yogurt

  3. 3 tablespoons Teriyaki Marinade (see recipe link above)

  4. 1 tablespoon honey

  5. 2 tablespoons vegetable oil

  6. 1 package (8 ounces) tempeh , cut into 2-by-1/4-by-1/4-inch strips

  7. 1 medium onion, cut into thin wedges

  8. 3 medium carrots, cut into 2-by-1/4-by-1/4-inch strips (1 1/2 cups)

  9. 8 ounces green beans, cut in half (1 1/2 cups)

  10. 1/4 cup water

  11. 1 medium red bell pepper, cut into thin strips

  12. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Beat peanut butter, yogurt, teriyaki marinade and honey, using wire whisk, until smooth; set aside. Heat 1 tablespoon of the oil in 12-inch skillet over medium heat. Cook tempeh in oil 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside. Add remaining 1 tablespoon oil and the onion to skillet. Cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover and cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until heated through. Sprinkle with cilantro. "From Betty Crocker's® Cookbook, 9th Edition. Copyright © 2000 General Mills, Inc. All rights reserved. Used here by permission of the publisher IDG Books Worldwide, Inc. Betty Crocker and Betty Crocker's are registered trademarks of General Mills, Inc., used under exclusive license by IDG Books Worldwide, Inc."


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