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Peanut-Hemp Stir Fry

Easy plant-based meal.

Stir-fry’s come together very quickly‚ and this plant-protein endowed recipe is no exception.


¼ cup Peanut Butter
3 Tbsp Tamari
1 Tbsp Mirin
2 Tbsp fresh Lime Juice
1 Tbsp Navitas Organics Coconut Palm Sugar
¼ tsp ground Ginger
Pinch Chili Flakes
1 Tbsp Grapeseed Oil
4 Cups Broccoli Rabe, stalks sliced ½-inch thick
10 ounces extra firm or high-protein organic Tofu
1 clove Garlic, minced
3 Scallions, trimmed and thinly sliced on the diagonal
12 ounces Kelp Noodles,* rinsed in warm water
¼ cup Navitas Organics Hemp Seeds


In a small bowl, mix together the peanut butter, tamari, mirin, lime juice, Coconut Palm Sugar, ginger and chili flakes to form a sauce. Set aside momentarily.

In a wok or large frying pan, warm the grapeseed oil over high heat. Once hot, add the broccoli rabe and tofu, and sauté, stirring constantly for 3 minutes. Stir in the garlic and ginger, and sauté for 1 minute. Add the kelp noodles and the prepared sauce, stirring to coat the noodles and vegetables with the sauce, and cook for 2-3 minutes longer to heat through, stirring constantly. Remove from heat and stir in the Hemp Seeds. Transfer to serving plates and enjoy.

Makes 4 servings


Submitted by Julie Morris