Tempeh and Vegetable Stir-fry
Crispy, golden cubes of tempeh tossed with a colorful medley of broccoli, bell peppers, and snap peas in a savory ginger-garlic sauce. This quick weeknight stir-fry comes together in under 30 minutes and delivers a satisfying, protein-packed meal that even meat-lovers will crave.
For 4 servings
- prep · ~10 min
Prep the vegetables and aromatics.
Wash the broccoli, bell pepper, and snap peas. Cut the tempeh into 1-inch cubes and pat very dry with a kitchen towel. Mince the garlic and grate the ginger. Slice the scallions and set aside for garnish.
- mix · ~1 min
Whisk the stir-fry sauce.
In a small bowl, combine the soy sauce, rice vinegar, toasted sesame oil, maple syrup, and black pepper. Separately dissolve the cornstarch in 2 tablespoons of cold water to make a slurry.
- fry · ~8 min
Crisp the tempeh.
Heat 1 tablespoon of avocado oil in a wok over medium-high heat. Add the tempeh cubes in a single layer and season with salt. Cook for 6-8 minutes, turning occasionally, until all sides are golden brown and crisp. Transfer to a plate.
TIPDon't overcrowd the wok — tempeh needs space to crisp up properly. - other · ~4 min
Stir-fry the broccoli.
Add the remaining 1 tablespoon of avocado oil to the wok. Toss in the broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp.
- other · ~3 min
Add remaining vegetables and aromatics.
Add the bell pepper strips, snap peas, minced garlic, and grated ginger. Stir-fry for another 2-3 minutes until the vegetables are crisp-tender and fragrant.
- mix · ~1 min
Combine everything with the sauce.
Return the crisped tempeh to the wok. Pour in the sauce mixture and toss everything together. Drizzle the cornstarch slurry over the stir-fry and continue tossing until the sauce thickens and coats everything evenly, about 1 minute.
- garnish
Garnish and serve.
Remove from heat, sprinkle with sliced scallions and sesame seeds. Serve immediately over steamed rice or noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat tempeh cubes very dry before frying to maximize crispiness.
- 2Cook tempeh undisturbed for the first 3 minutes to develop a deep golden crust.
- 3Prep all vegetables and sauce before you start cooking — stir-frying moves fast.
- 4Add broccoli first because it takes longer to cook than peppers and snap peas.
- 5Pour the cornstarch slurry in a thin stream while tossing for lump-free thickening.
- 6Serve immediately; stir-fry loses its crisp texture and sauce can become gluey as it sits.
Adapt it for your goals.
Gluten-free
Replace soy sauce with tamari or coconut aminos — the recipe is naturally gluten-free aside from standard soy sauce.
low oilLow-oil
Reduce avocado oil to 1 tablespoon total and steam-fry the vegetables with water or vegetable broth; bake or air-fry the tempeh cubes at 400°F for 12-15 minutes until crisp.
extra veggieExtra-veggie
Add shredded carrots, sliced mushrooms, or baby corn in step 5 — increase vegetables by up to 1 cup without changing the sauce volume.
spicySpicy
Add 1 teaspoon sriracha or a pinch of red pepper flakes to the sauce for heat that complements the ginger and garlic.
Why this is on our healthy list.
High in Plant Protein
Tempeh is a fermented soybean product packed with protein and fiber, making this stir-fry a satisfying meat-free main.
Rich in Gut-Friendly Ferments
The fermentation process in tempeh introduces probiotics and makes nutrients like iron and calcium more absorbable.
Packed with Vitamin C
Broccoli, bell pepper, and snap peas all provide a significant dose of immune-supporting vitamin C.
Low in Saturated Fat
Using avocado oil and tempeh keeps saturated fat low compared to meat-based stir-fries.
Frequently asked questions
Yes, but thaw and pat it very dry first. Frozen broccoli releases water that can make the stir-fry soggy instead of crisp-tender.
