Tempeh Stir-Fry with Vegetables
Golden-crisp cubes of tempeh tossed with colorful bell peppers, broccoli, and snap peas in a savory ginger-soy glaze. This quick weeknight stir-fry delivers a satisfying mix of textures—crunchy vegetables and chewy tempeh—and comes together in under 30 minutes.
For 4 servings
- prep
Prepare the tempeh and vegetables.
1.Cut tempeh into 1-inch cubes.2.Cut broccoli into small florets.3.Slice bell pepper into strips and julienne the carrot.4.Trim snap peas and set all vegetables aside. - mix · ~2 min
Whisk the stir-fry sauce.
1.In a small bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, and cornstarch.2.Add water, red pepper flakes, and a pinch of black pepper.3.Whisk until cornstarch fully dissolves. Set aside. - fry · ~5 min
Crisp the tempeh.
1.Heat 1 tablespoon vegetable oil in a wok over medium-high heat until shimmering.2.Add tempeh cubes in a single layer and cook without moving for 2 minutes until golden.3.Flip and crisp the other sides for another 2 minutes.4.Transfer crisped tempeh to a plate and set aside.TIPDon't crowd the pan—cook tempeh in batches if needed. A single layer ensures proper browning. - other · ~4 min
Stir-fry the aromatics and sturdy vegetables.
1.Add remaining 1 tablespoon oil to the same wok.2.Add garlic and ginger, stir for 30 seconds until fragrant.3.Toss in broccoli and carrot. Stir-fry for 2 minutes.4.Add 1 tablespoon water, cover, and steam for 1 minute until broccoli turns bright green.TIPThe brief steam helps broccoli cook through without losing its crunch. - other · ~2 min
Add the remaining vegetables.
1.Uncover and add bell pepper strips and snap peas.2.Sprinkle with a pinch of salt.3.Stir-fry for 2 minutes until vegetables are crisp-tender. - other · ~1 min
Combine tempeh and sauce.
1.Return crisped tempeh to the wok.2.Pour the prepared sauce over everything.3.Toss continuously for 1 minute until sauce thickens and coats every piece. - garnish
Garnish and serve immediately.
1.Transfer to a serving platter.2.Scatter sliced scallions and sesame seeds on top.3.Serve hot over steamed rice or on its own.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the tempeh dry with paper towels before cubing to ensure a crispy, golden exterior.
- 2Keep the vegetables uniformly sized so they cook evenly in the wok.
- 3Prepare all ingredients and the sauce before you start cooking—this stir-fry moves fast.
- 4For extra crispness, press the tempeh under a weight for 15 minutes before cooking.
- 5Use a smoking-hot wok or large skillet to get a proper sear on the tempeh without steaming.
- 6If your sauce clumps, swirl in a teaspoon more water to loosen it before tossing.
- 7Leftover stir-fry keeps in the fridge for 3 days, but reheat in a dry pan to revive crunch.
Adapt it for your goals.
Low-oil
Reduce vegetable oil to 1 tablespoon total, and instead of searing the tempeh, bake the cubes at 400°F (200°C) for 12 minutes until crisp — cuts fat without sacrificing texture.
high proteinHigh-protein
Add 200g of cubed extra-firm tofu or shelled edamame alongside the tempeh; increase the cornstarch to 2 teaspoons so the sauce coats the extra protein.
gluten freeGluten-free
Replace soy sauce with tamari or coconut aminos and ensure your tempeh is labeled gluten-free; the rest of the recipe is already naturally gluten-free.
spicy szechuanSpicy-szechuan
Include 1 teaspoon of Sichuan peppercorns and 2 dried red chilies with the garlic for a numbing, fiery twist that complements the ginger-soy base.
Why this is on our healthy list.
Rich in Plant Protein
Tempeh provides around 15 grams of protein per 100 grams, making this dish a hearty, meat-free protein source ideal for muscle repair.
Packed with Fiber
Tempeh, broccoli, snap peas, and carrots all contribute dietary fiber, supporting healthy digestion and keeping you full longer.
Good Source of Iron
Tempeh is naturally rich in iron (especially if fermented with iron-absorbing-friendly cultures), and the vitamin C in bell peppers helps your body absorb it better.
Low in Saturated Fat
This stir-fry uses only a small amount of vegetable oil and no added saturated fats, making it a heart-friendly meal option.
Ginger for Digestion
Fresh ginger not only adds zing but also has natural compounds that may soothe the stomach and reduce bloating.
Frequently asked questions
Yes, but thaw and pat them dry first to avoid excess moisture that can make the stir-fry soggy; reduce the steaming time by half.
