Vegetable Tempeh Stir-Fry (Printable)

Nutty tempeh meets crisp vegetables in savory Asian-inspired sauce, ready in 30 minutes for healthy weeknight dining.

# 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 Make It:

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 to 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 for 4 to 5 minutes until vegetables are tender yet still crisp.
05 - Return tempeh to the wok. Stir the sauce and pour over the stir-fry. Toss everything together and cook for 1 to 2 minutes until sauce thickens slightly and evenly coats all components.
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 transforms from mysterious to irresistibly golden and nutty, even if you've never cooked it before.
  • Everything comes together in thirty minutes flat, making it perfect for those nights when you're too hungry to wait but too tired to fuss.
  • The vegetables stay crisp and bright, not the sad, overcooked mush that haunts so many stir-fries.
02 -
  • Don't skip pressing or draining your tempeh before cutting it into cubes—moisture is the enemy of crispness, and a drier tempeh will fry beautifully rather than steam.
  • The sauce thickens as it cools, so when it looks like it might be slightly under-thickened in the wok, that's actually perfect—pull it off the heat immediately or you'll end up with something gluey.
03 -
  • Press your block of tempeh under a heavy pan for ten minutes before cubing it—this removes excess moisture and lets it fry up crispy and golden instead of bland and soft.
  • If your sauce looks too thick before you add it to the wok, it is—the residual heat will thicken it further, so err on the side of slightly loose when it goes in.
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