Vegetable Tempeh Stir-Fry (Printable)

Nutty tempeh and crisp vegetables in a savory 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

# Step-by-Step Guide:

01 - In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch. 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 4-5 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 4-5 minutes until vegetables are tender but still crisp.
05 - Return tempeh to the wok. Stir sauce and pour over stir-fry. Toss everything together and cook for 1-2 minutes until sauce thickens slightly 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 -
  • The tempeh gets this incredible golden crust while staying tender inside, which genuinely converts people who think they don't like plant-based protein.
  • Everything cooks in one pan in under thirty minutes, so your kitchen stays calm and your appetite doesn't have to wait.
  • You can swap vegetables based on what's sitting in your crisper drawer, which means this recipe adapts to your life instead of the other way around.
02 -
  • Don't skip browning the tempeh—that golden crust is where all the flavor lives, and rushing it turns this from memorable to forgettable in one shortcut.
  • Have all your vegetables prepped and sauce mixed before you start cooking, because once the heat is on, you move fast and there's no time for chopping mid-stir.
03 -
  • Use a hot wok or skillet—the surface temperature is what creates that sear on the tempeh, so don't be shy with the heat even though it seems fast.
  • The cornstarch secret: it thickens the sauce just enough that everything clings together instead of pooling at the bottom of the pan, which is the difference between a sauce and a puddle.
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