Reprinted from The Blood Type Diet Website (

Curried Peanut Tempeh


Very flavorful!Curried tempeh is good alone or served over rice.

  • 1-1/2 Tablespoons peanut butter
  • 2 Tablespoons fresh squeezed lemon juice
  • 1-1/2 Tablespoons brown rice syrup, or pure maple syrup [A, AB non's use a BTD compliant substitute]
  • 1 Tablespoon light-colored miso
  • 1/2 cup hot water
  • 1 teaspoon wheat free tamari

    Stirfry ingredients:

  • 1 large carrot
  • 2 ribs celery
  • 1 broccoli stem (optional - but good way to use it up) 2 tablespoons desired acceptable oil/fat to stir fry
  • 2 cloves garlic
  • 1 medium red onion, minced
  • 1 package tempeh chopped
  • 1 tablespoon curry powder (mild for secretors)
  • 1 Tablespoon dried oregano
  • 1 teaspoon chili powder (omit for secretors)
  • 4 fresh lemon wedges


  • 1 cup uncooked rice
How to make it:
  1. Cook rice per package instructions.
  2. Steam the tempeh for 20 minutes.
  3. Remove from heat and once cooled.
  4. Cut the tempeh into cubes.
  5. Whisk together peanut butter, lemon juice, syrup, miso, hot water and tamari in a bowl and set aside.
  6. Cut the carrot, celery and broccoli into 1-inch matchsticks and set aside.
  7. Heat the oil over medium heat in a wok or heavy skillet
  8. add the garlic, onion, carrot, celery, broccoli, tempeh, curry powder, oregano and chili powder.
  9. Stir-fry for 2 minutes.
  10. Pour in the peanut sauce and increase the heat a little to bring it to a simmer.
  11. Cover and continue to cook, stirring frequently, for about 7 minutes until the vegetables are tender but still crisp.
  12. Serve immediately with lemon wedges (over rice, if desired).