Vegetable Tempeh Stir-Fry (Print Version)

Nutty tempeh and colorful crisp vegetables tossed in savory Asian-inspired sauce

# 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
18 - Fresh coriander or cilantro leaves

# Recipe Steps:

01 - In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until 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. Remove 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. Stir-fry for 4 to 5 minutes until vegetables are tender yet crisp.
05 - Return tempeh to the wok. Stir sauce and pour over stir-fry. Toss everything together and cook for 1 to 2 minutes until sauce thickens and coats ingredients evenly.
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 Suggestions:

01 -
  • Tempeh gets this gorgeous golden crust that even skeptics find themselves reaching for a second bite.
  • It comes together in thirty minutes flat, which means you're eating dinner at a reasonable hour instead of thinking about it at midnight.
  • The sauce clings to everything perfectly because that tiny bit of cornstarch is doing the real work behind the scenes.
02 -
  • Don't skip toasting the tempeh—it transforms from something that could feel watery or bland into something with actual presence and flavor.
  • If your sauce looks too thick after cooking, you can loosen it with a splash of water; if it's too thin, you didn't let it simmer quite long enough, which is an easy fix next time.
03 -
  • Have everything prepped and nearby before you start cooking—stir-frying moves fast, and there's no time to chop vegetables once the wok is hot.
  • If you're making this for someone who's skeptical about plant-based proteins, the tempeh's golden crust and the way it absorbs the sauce usually wins people over faster than any explanation.
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