Tempeh & Broccoli Stir-fry
A quick and healthy weeknight stir-fry featuring nutrient-dense tempeh and crisp broccoli, coated in a savory ginger-soy sauce.
For 4 servings
**Prep Tempeh & Sauce**: If desired, press tempeh for 10-15 minutes between paper towels under a heavy object to remove excess moisture, then cut into 1/2-inch cubes. In a small bowl, whisk together soy sauce (or tamari), rice vinegar, maple syrup, grated ginger, and 1 tsp toasted sesame oil. In another small bowl, whisk cornstarch with 2 tbsp water to create a smooth slurry.
**Cook Tempeh**: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add tempeh cubes and cook, stirring occasionally, until golden brown and slightly crispy, about 5-7 minutes. Remove tempeh from the pan and set aside.
**Sauté Aromatics & Veggies**: Add the remaining 1 tbsp vegetable oil to the same wok/skillet. Add sliced onion and cook for 2-3 minutes until slightly softened. Add minced garlic and broccoli florets (and red bell pepper if using). Stir-fry for 4-6 minutes until broccoli is tender-crisp and bright green.
**Combine & Sauce**: Return the cooked tempeh to the wok with the vegetables. Give the prepared sauce a quick whisk and pour it over the tempeh and vegetables. Stir well to coat everything evenly.
**Thicken Sauce**: Bring the sauce to a simmer. Re-whisk the cornstarch slurry and pour it into the simmering sauce, stirring constantly. Cook for 1-2 minutes until the sauce thickens to your desired consistency, coating the tempeh and vegetables.
**Serve**: Remove from heat. Garnish with sliced scallions and toasted sesame seeds. Serve immediately over steamed rice or noodles.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Pressing Tempeh**: For best results, press your tempeh for 10-15 minutes between paper towels under a heavy object to remove excess moisture. This allows it to absorb flavors better and crisp up nicely.
- 2**High Heat, Small Batches**: Stir-frying works best with high heat and not overcrowding the pan. If making a larger batch, cook vegetables in two batches to maintain high heat and achieve proper caramelization.
- 3**Mise en Place**: Have all your ingredients prepped and ready before you start cooking. Stir-fries cook very quickly, so you won't have time to chop while the pan is hot.
- 4**Adjust Sweetness/Saltiness**: Taste the sauce before adding it to the pan and adjust maple syrup for sweetness or soy sauce for saltiness to your preference.
Adapt it for your goals.
Protein Swap
Swap the tempeh for firm tofu (pressed and cubed), edamame, or even chicken breast for a non-vegan option.
Vegetable MedleyVegetable Medley
Add other quick-cooking vegetables like snap peas, shredded carrots, baby corn, or mushrooms for more variety and nutrients.
Spicy KickSpicy Kick
Introduce a bit of heat by adding a pinch of red pepper flakes or a teaspoon of sriracha to the sauce.
Why this is on our healthy list.
Excellent Plant Protein
Tempeh is a complete protein source, providing all essential amino acids, which is crucial for muscle repair and growth, especially in plant-based diets.
Rich in Fiber
Both tempeh and broccoli are high in dietary fiber, supporting digestive health, promoting satiety, and helping to regulate blood sugar levels.
Nutrient-Dense Vegetables
Broccoli is packed with vitamins C and K, folate, and antioxidants, contributing to immune function, bone health, and overall well-being.
Frequently asked questions
Yes, simply use tamari instead of soy sauce, and ensure any other ingredients (like vegetable broth) are certified gluten-free.
