Crispy Tempeh & Veggie Stir-Fry
Golden, crispy cubes of tempeh tossed with a rainbow of crunchy vegetables in a savory, slightly sticky sauce. This quick stir-fry comes together in under 30 minutes and delivers big on texture and flavor. Perfect for a weeknight dinner served over steamed rice.
For 4 servings
- prep · ~10 min
Prep the vegetables and tempeh.
1.Cut tempeh into 1-inch cubes.2.Cut broccoli into small florets.3.Slice bell pepper into strips.4.Julienne the carrot.5.Mince garlic and grate ginger. - mix · ~2 min
Whisk together the stir-fry sauce.
In a small bowl, combine soy sauce, maple syrup, sesame oil, rice vinegar, cornstarch, water, salt, and black pepper. Whisk until cornstarch dissolves completely.
TIPMix the sauce before you start cooking so everything comes together fast. - fry · ~8 min
Pan-fry the tempeh until golden and crisp.
Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add tempeh cubes and cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to a plate and set aside.
TIPDon't overcrowd the pan — give tempeh space to crisp up. - saute · ~1 min
Stir-fry the aromatics.
Reduce heat to medium. Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
TIPGarlic burns quickly — keep it moving. - saute · ~5 min
Cook the vegetables until crisp-tender.
1.Add broccoli florets and stir-fry for 2 minutes.2.Add bell pepper and carrot, continue cooking for another 2-3 minutes.3.Vegetables should be bright in color and slightly softened but still have a crunch. - mix · ~2 min
Toss everything together with the sauce.
1.Return the crispy tempeh to the wok with the vegetables.2.Pour the sauce over everything.3.Toss well and cook for 1-2 minutes until the sauce thickens and coats everything evenly. - garnish · ~1 min
Garnish with green onion and sesame seeds. Serve immediately.
Transfer to a serving plate, scatter sliced green onions and toasted sesame seeds on top. Pairs beautifully with steamed jasmine rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the tempeh dry with paper towels before frying — less moisture means a crisper crust.
- 2Cut all vegetables to roughly the same size so they cook evenly in the short stir-fry time.
- 3Let the tempeh sit undisturbed for the first 2 minutes in the pan to develop a golden crust before turning.
- 4Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes just until fragrant — watch closely so they don't burn.
- 5Serve immediately after tossing with sauce; the cornstarch thickener continues to set as it cools.
- 6For extra crunch, blanch the broccoli in boiling water for 30 seconds then plunge into ice water before stir-frying.
Adapt it for your goals.
Low-oil
Skip pan-frying: toss tempeh cubes with 1 teaspoon oil and air-fry at 375°F for 10 minutes until crispy, then stir-fry vegetables in a nonstick pan with minimal oil.
spicySpicy
Add 1-2 teaspoons sriracha or gochujang to the sauce for heat lovers, or toss in sliced red chili with the garlic and ginger.
nuttyNutty
Replace half the vegetable oil with peanut oil and top with crushed roasted peanuts for extra crunch and Southeast Asian flair.
soy freeSoy-free
Swap soy sauce for coconut aminos or tamari (if gluten-free is also desired) — both provide savory depth without soy.
Why this is on our healthy list.
Plant-Based Complete Protein
Tempeh provides all essential amino acids, making it a standout protein source for vegetarian and vegan meals.
Rich in Gut-Friendly Fiber
The combination of tempeh, broccoli, carrots, and bell pepper delivers a generous dose of dietary fiber to support digestion.
Loaded with Antioxidants
Broccoli and bell pepper are packed with vitamin C and various phytonutrients that help combat oxidative stress.
Low in Saturated Fat
Using primarily vegetable oil and tempeh keeps this stir-fry light on saturated fat compared to meat-based versions.
Frequently asked questions
Make sure the tempeh is patted very dry before frying, and don't crowd the pan; overcrowding traps steam and prevents browning.
