Vegetable Tempeh Stir-Fry (Print Version)

Crisp vegetables and golden tempeh in savory Asian-inspired sauce, ready in 30 minutes

# What You’ll 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

# How-To:

01 - In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until cornstarch dissolves. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add tempeh cubes and cook 4-5 minutes, stirring occasionally, until golden on all sides. Transfer 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 4-5 minutes until vegetables are tender-crisp.
05 - Return tempeh to wok. Stir sauce and pour over stir-fry. Toss together and cook 1-2 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 Advice:

01 -
  • The tempeh gets crispy and golden, giving you that satisfying bite without any heaviness.
  • Everything comes together in about thirty minutes, making weeknight cooking feel genuinely manageable.
  • It's naturally vegan and packed with protein, so you won't feel like you're missing anything.
  • The sauce clings to every vegetable and cube of tempeh, tasting restaurant-quality but made in your own kitchen.
02 -
  • Don't skip the step of removing tempeh before cooking vegetables—it gives you space to get the vegetables actually cooked instead of just warmed through.
  • The sauce thickens as it cools, so what seems a little loose in the wok will coat beautifully once plated.
  • Tempeh needs that initial sear to develop flavor; steaming it in liquid doesn't give you the same nutty depth.
03 -
  • Have everything prepped and within arm's reach before you start cooking—stir-frying waits for no one, and scrambling for a vegetable while your wok is hot means something burns.
  • If your sauce looks too thin after a minute, mix a pinch more cornstarch with a tablespoon of water and add it in—it corrects immediately.
Go Back