Save The first time I made tempeh stir-fry, I stood over the wok inhaling the intoxicating blend of toasted sesame, garlic, and ginger. My roommate poked her head into the kitchen and asked what smelled so incredible. That was the moment I realized tempeh, when treated right, becomes absolutely irresistible.
Last Tuesday, between work meetings and grocery runs, I threw this together in under 30 minutes. My partner, usually skeptical of meatless meals, went back for seconds. The crunch of fresh vegetables against tender tempeh creates this perfect balance that makes weeknight cooking feel special.
Ingredients
- 250 g tempeh: This fermented soybean cake brings earthy, nutty protein and absorbs whatever flavors you throw at it
- 1 red bell pepper and 1 yellow bell pepper: Their natural sweetness balances the salty sauce and adds gorgeous color to the bowl
- 1 medium carrot, julienned: The crunch factor is essential here, and carrots stay crisp even after cooking
- 100 g sugar snap peas: These little pods burst with sweetness when they hit that hot wok
- 100 g broccoli florets: They soak up the sauce while maintaining a satisfying bite
- 2 spring onions: Added at the end for fresh, sharp contrast to the rich flavors
- 2 cloves garlic and 2 cm fresh ginger: This aromatic duo is non-negotiable for authentic Asian-inspired flavor
- 3 tbsp soy sauce: The salty backbone that ties everything together
- 2 tbsp water and 1 tsp cornstarch: This combination thickens the sauce so it clings beautifully to every bite
- 1 tbsp rice vinegar: A hit of acid that cuts through the rich, savory elements
- 1 tbsp maple syrup or agave nectar: Just enough sweetness to round out the salty notes
- 1 tsp toasted sesame oil: A little goes a long way for that nutty, aromatic finish
- 2 tbsp vegetable oil: High-heat oil is essential for proper stir-fry technique
Instructions
- Whisk together your sauce:
- In a small bowl, combine soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until the cornstarch dissolves completely. Set it aside near your stove so you can grab it in a hurry later.
- Crisp the tempeh:
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until it shimmers slightly. Add tempeh cubes and let them cook undisturbed for a minute before stirring. Continue cooking for 4 to 5 minutes total, stirring occasionally, until golden brown on most sides.
- Wake up the aromatics:
- Pull the tempeh out onto a plate and add the remaining oil to the hot wok. Toss in garlic and ginger, stirring constantly for 30 seconds until their fragrance fills your kitchen.
- Stir-fry the vegetables:
- Add bell peppers, carrot, sugar snap peas, and broccoli all at once. Keep everything moving for 4 to 5 minutes until vegetables are tender-crisp. You want them to retain some crunch, not become mushy.
- Bring it all together:
- Return the golden tempeh to the wok. Give your sauce a quick whisk and pour it over the stir-fry. Toss everything together for 1 to 2 minutes as the sauce bubbles and thickens, coating each piece evenly.
- Finish and serve:
- Remove from heat immediately and stir in spring onions. Sprinkle with sesame seeds and fresh coriander if you are feeling fancy. Serve hot while the vegetables still have that perfect crunch.
Save This recipe became my go-to when I started eating more plant-based meals and needed something satisfying. The first time my meat-loving father tried it, he actually asked if I could make it again the next day. That is when I knew this stir-fry had staying power.
Making It Your Own
I have learned that stir-fries forgive almost any substitution. Snow peas work beautifully when sugar snaps are out of season. Mushrooms add a meaty texture that pairs surprisingly well with tempeh. Baby corn brings those nostalgic takeout vibes.
The Heat Factor
Sometimes I crave that slow-burning warmth that only chili can provide. A pinch of red pepper flakes transforms the entire dish without overwhelming the delicate vegetable flavors. For serious heat lovers, sriracha stirred into the sauce creates this addictive sweet-spicy balance that keeps you coming back for bite after bite.
Perfect Pairings
Jasmine rice, with its subtle floral aroma, creates the perfect neutral canvas for these bold flavors. Soba noodles add their nutty character and make the meal feel more substantial.
- Cook your rice or noodles before starting the stir-fry so everything comes together at the same time
- Leftovers, if you somehow have any, reheat beautifully in the microwave for next-day lunches
- The sauce thickens even more as it cools, so a splash of water when reheating brings it back to life
Save This stir-fry has saved countless busy weeknights in my house, and I hope it finds a permanent spot in your regular rotation too. Sometimes the simplest meals become the ones we cherish most.
Recipe Guide
- → What vegetables work best in this stir-fry?
Bell peppers, carrots, sugar snap peas, and broccoli provide excellent texture and color. Feel free to swap in mushrooms, baby corn, zucchini, or snow peas based on what's in season or your personal preference.
- → How do I prevent tempeh from being bitter?
Steaming tempeh for 10 minutes before cooking can reduce bitterness. Alternatively, pan-frying until golden as directed helps develop a nutty, savory flavor that masks any bitterness.
- → Can I make this gluten-free?
Absolutely. Simply substitute regular soy sauce with tamari, which is naturally gluten-free. All other ingredients including tempeh are already gluten-free compatible.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of water if needed to loosen the sauce. The vegetables will soften slightly but remain delicious.
- → What can I serve with this stir-fry?
Steamed jasmine rice is classic, but soba noodles, brown rice, or quinoa work wonderfully too. For a lighter option, serve over cauliflower rice or enjoy on its own as a protein-rich main.
- → How can I add more spice?
Add red pepper flakes, fresh sliced chili, or a splash of sriracha to the sauce mixture. You can also sauté a diced chili with the garlic and ginger at the start for a subtle heat throughout.