Vegetable Tempeh Stir-Fry (Printable)

Nutty tempeh and colorful crisp vegetables tossed in savory sauce for a quick, healthy weeknight dinner.

# Ingredient List:

→ 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 - 0.8 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 optional
18 - Fresh cilantro or coriander leaves optional

# Steps:

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 tempeh cubes and cook for 4 to 5 minutes, stirring occasionally, until golden on all sides. Transfer tempeh to a plate.
03 - Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, sugar snap peas, and broccoli to the wok. Stir-fry for 4 to 5 minutes until vegetables are tender yet retain a crisp texture.
05 - Return seared tempeh to the wok. Stir the sauce quickly, then pour over the stir-fry. Toss all ingredients together and cook for 1 to 2 minutes until sauce thickens and evenly coats tempeh and vegetables.
06 - Remove from heat. Stir in spring onions and garnish with sesame seeds and cilantro if desired. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • Tempeh turns genuinely delicious when it hits hot oil and gets a golden crust, losing that intimidating funk it has raw.
  • The whole thing comes together in 30 minutes flat, making it perfect for nights when you're hungry but your patience is thin.
  • It's vegan and protein-packed without feeling like a compromise or a lecture from someone's wellness account.
02 -
  • Don't overcrowd the pan when searing tempeh—if pieces touch each other, they steam instead of brown, and you'll miss out on that crucial nutty crust that makes people believe tempeh is actually good.
  • The cornstarch in the sauce needs to be whisked in raw and then cooked briefly; if you skip whisking it dissolves into a gritty mess instead of thickening smoothly.
03 -
  • Press your tempeh between paper towels for a minute before cutting—removing moisture is the difference between tempeh that crisps and tempeh that steams.
  • Don't wash your pan between searing the tempeh and cooking the aromatics; those browned bits stuck to the bottom are liquid gold that season your entire dish.
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