Vegetable Tempeh Stir-Fry (Printable)

Nutty tempeh and colorful vegetables tossed in savory sauce for a quick, healthy meal.

# Ingredient List:

→ Protein

01 - 8 oz tempeh, cut into ½ 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 - ¾ inch piece fresh ginger, peeled and minced

→ Sauce

10 - 3 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp water
12 - 1 tbsp rice vinegar
13 - 1 tbsp maple syrup or agave nectar
14 - 1 tsp toasted sesame oil
15 - 1 tsp cornstarch

→ Cooking

16 - 2 tbsp vegetable oil (e.g., sunflower or canola)

→ Garnish (optional)

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

# How to Prepare:

01 - In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until smooth. 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 just tender but still crisp.
05 - Return tempeh to the wok. Give sauce a quick stir, then pour over the stir-fry. Toss everything together and cook for 1–2 minutes until sauce thickens slightly and evenly coats ingredients.
06 - Remove from heat. Stir in spring onions and garnish with sesame seeds and coriander if desired. Serve hot, with steamed rice or noodles if preferred.

# Expert Suggestions:

01 -
  • The sauce hits that perfect balance of savory, tangy, and slightly sweet that makes you want to lick the plate
  • Everything comes together in under 30 minutes, making it ideal for those nights when takeout sounds tempting but you want something better
  • The tempeh gets these beautifully golden crispy edges while staying tender inside, a texture I never thought possible before this recipe
02 -
  • Crowding your wok or skillet will steam the vegetables instead of stir-frying them, so cook in batches if necessary or use your largest pan
  • Letting the tempeh get properly golden and crispy before removing it is crucial, as that texture contrast is what makes this dish special
  • The sauce will continue to thicken off the heat, so remove the wok from the flame as soon as it coats everything nicely
03 -
  • Preheat your wok or skillet for a full 2 to 3 minutes before adding any oil, as a properly hot pan is the secret to restaurant-quality stir-fry
  • If you want extra heat, add red pepper flakes or a squirt of sriracha directly to the sauce mixture before cooking
  • Cutting the tempeh and vegetables into uniform pieces ensures everything cooks evenly and every bite has the same satisfying texture
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