Spicy Gochujang Tempeh Stir-fry
A vibrant and quick weeknight stir-fry featuring pan-seared tempeh and crisp vegetables coated in a rich, sweet, spicy, and savory gochujang sauce, perfect for a satisfying and healthy meal.
For 4 servings
Prepare the tempeh: Remove tempeh from packaging and pat dry. Cut into 1/2-inch cubes. For a firmer texture, you can steam the tempeh for 10 minutes before cubing, then pat dry thoroughly.
Make the gochujang sauce: In a small bowl, whisk together gochujang, low-sodium soy sauce, rice vinegar, toasted sesame oil, maple syrup (or brown sugar), cornstarch, and water (or vegetable broth) until smooth. Set aside.
Cook the tempeh: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the cubed tempeh and cook, stirring occasionally, for 5-7 minutes, or until golden brown and slightly crispy on all sides. Remove the tempeh from the skillet and set aside.
Stir-fry the aromatics and vegetables: Add the minced garlic and grated ginger to the same skillet (add a tiny splash more oil if needed). Sauté for 30 seconds until fragrant. Add the broccoli florets and shredded carrots, stir-fry for 2-3 minutes until slightly tender-crisp. Then add the sliced red bell pepper and snow peas, and continue to stir-fry for another 2-3 minutes until all vegetables are bright and crisp-tender.
Combine and coat: Return the cooked tempeh to the skillet with the vegetables. Give the prepared gochujang sauce a quick whisk again, then pour it over the tempeh and vegetables. Toss everything gently to coat evenly.
Thicken the sauce: Continue to cook for 1-2 minutes, stirring constantly, until the sauce thickens and beautifully coats the tempeh and vegetables. The sauce should be glossy and cling to the ingredients.
Serve immediately: Remove from heat. Serve the Spicy Gochujang Tempeh Stir-fry hot over cooked rice. Garnish with sliced green onions and toasted sesame seeds before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy tempeh, ensure your pan is hot and don't overcrowd it. Cook in batches if necessary to allow proper browning.
- 2Prep all your ingredients (chop vegetables, mince garlic, mix sauce) before you start cooking, as stir-frying moves very quickly.
- 3Adjust the spice level by increasing or decreasing the amount of gochujang. For more heat, add a pinch of Korean chili flakes (gochugaru) or a dash of sriracha to the sauce.
- 4Don't overcook the vegetables; they should retain a slight crunch for the best texture contrast in the stir-fry.
Adapt it for your goals.
Protein Swap
Replace tempeh with extra-firm tofu (pressed and cubed), chicken breast (sliced), or shrimp for a different protein source. Adjust cooking times accordingly.
Vegetable VarietyVegetable Variety
Feel free to use your favorite stir-fry friendly vegetables such as sliced mushrooms, bok choy, asparagus, or zucchini. Add them based on their cooking time, harder vegetables first.
Nutty Flavor BoostNutty Flavor Boost
For an extra layer of richness, add 1-2 tablespoons of peanut butter or almond butter to the sauce mixture. This will make the sauce creamier and add a delicious nutty depth.
Why this is on our healthy list.
Rich in Plant-Based Protein
Tempeh is a fermented soybean product that provides a complete protein, essential for muscle repair and growth, making this a satisfying vegan meal.
High in Dietary Fiber
Both tempeh and the abundance of fresh vegetables contribute significant dietary fiber, promoting digestive health and helping to maintain stable blood sugar levels.
Packed with Nutrients
The colorful array of vegetables (broccoli, bell peppers, carrots) supplies a wide range of vitamins (A, C, K), minerals, and antioxidants that support overall health and immunity.
Frequently asked questions
Yes, to make this recipe gluten-free, simply ensure you use tamari instead of regular soy sauce, as tamari is a gluten-free alternative.
