• 1(8oz) package tempeh, cut into 1/4-inch strips
  • 4 tsp toasted sesame seed oil
  • 1/ 2lb fresh broccoli, cut into florets
  • 1/2 lb fresh sugar snap peas
  • 1 red bell pepper, seeded and cut into 1/4-inch strips
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 cup reduced-sodium chicken broth (or vegetable broth)
  • 1/3 cup PB2
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp peeled & minced fresh ginger
  • 1 bunch scallions (white parts and 2 inches of the green parts), chopped


Heat a large nonstick skillet or wok over high heat until a drop of water sizzles. Swirl in the oil, then add the sugar snap peas, bell pepper, and jalapeño pepper. Stir-fry until the vegetables are crisp-tender, about 5 minutes.
Meanwhile, mix the vegetable stock, PB2, soy sauce, and ginger in a small bowl; stir into the veggies. Add the scallion and tempeh. Cook, stirring constantly, until the veggies and tempeh are well coated with the peanut sauce and the scallions are just softened, about 2 minutes.

Makes 6 servings
Serving Size: 3/4 cup vegetables & tempeh


Calories 181
Fat 8g
Saturated Fat 1.3g
Cholesterol 1.2mg
Sodium 409mg
Potassium 342mg
Carbohydrate 16g
Fiber 7g
Sugar 3g
Protein 13g

Adapted from: Weight Watchers Complete Cookbook