Tempeh Stir-Fry with Yogurt-Peanut Sauce

 

1/2

cup uncooked regular long-grain white rice

1

cup water

1/4

cup creamy peanut butter

1/4

cup vanilla low-fat yogurt

3

tablespoons teriyaki marinade (from 12-oz bottle)

1

tablespoon honey

2

tablespoons vegetable oil

1

package (8 oz) tempeh, cut into 2x1/4x1/4-inch strips

1

medium onion, cut into thin wedges

4

medium carrots, cut into 2x1/4x1/4-inch strips (2 cups)

12

oz fresh green beans, cut in half crosswise (2 cups)

1/4

cup water

1

medium red bell pepper, cut into thin bite-size strips

1/4

cup chopped fresh cilantro

• 1 In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
• 2 In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.
• 3 To same skillet, add remaining tablespoon oil and the onion; cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover; cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
• 4 Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.