Vegetable Tempeh Stir-Fry (Printable)

Nutty tempeh and colorful vegetables in a savory Asian-inspired sauce, ready in 30 minutes.

# What You Need:

→ Protein

01 - 8.8 oz tempeh, cut into 0.4 inch cubes

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 3.5 oz broccoli florets
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 0.75 inch piece fresh ginger, peeled and minced

→ Sauce

10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 2 tablespoons water
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon maple syrup or agave nectar
14 - 1 teaspoon toasted sesame oil
15 - 1 teaspoon cornstarch

→ Cooking

16 - 2 tablespoons vegetable oil such as sunflower or canola

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Fresh coriander or cilantro leaves

# Directions:

01 - In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tempeh cubes and cook for 4 to 5 minutes, stirring occasionally, until golden on all sides. Transfer tempeh to a plate.
03 - Add the remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add the bell peppers, carrot, sugar snap peas, and broccoli. Stir-fry for 4 to 5 minutes until vegetables are tender-crisp.
05 - Return tempeh to the wok. Stir the sauce briefly, then pour over the stir-fry. Toss everything together and cook for 1 to 2 minutes until the sauce thickens slightly and evenly coats the tempeh and vegetables.
06 - Remove from heat. Stir in spring onions and garnish with sesame seeds and coriander if desired. Serve hot with steamed rice or noodles.

# Expert Advice:

01 -
  • Tempeh gets crispy and golden, tasting way more interesting than you'd expect from something so wholesome.
  • The whole thing comes together in 30 minutes, which means you can actually make it on a Tuesday.
  • It's the kind of meal that feels like you cooked something real, but your kitchen doesn't look like a disaster zone after.
02 -
  • Don't skip the initial tempeh frying step—that's where all the flavor and texture come from, and a soggy tempeh stir-fry is a tragedy that's easily avoided.
  • Have all your vegetables prepped before you start cooking because stir-frying moves fast and there's no time to chop while things are in the wok.
  • The cornstarch in the sauce settles to the bottom, so give it a real stir right before pouring it in or you'll end up with watery sauce at the start and a thick glop at the end.
03 -
  • Keep your wok or skillet screaming hot throughout—if the pan temperature drops, your vegetables steam instead of fry and you lose that crucial crispy exterior.
  • Have a damp kitchen towel nearby because hot oil can splatter when you add vegetables, and it's nice to be able to wipe your hands without walking away from the stove.
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