Vegetable & Tempeh Stir-fry

Name: Vegetable & Tempeh Stir-fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 oz tempeh (cut into 1/2-inch cubes); 2 cup broccoli (florets, cut bite-sized); 1 pcs bell pepper (large, any color, sliced into strips); 1 pcs carrot (medium, julienned or thinly sliced); 3 pcs garlic (cloves, minced); 1 inch ginger (fresh, peeled and minced); 2 tbsp soy sauce; 1 tsp sesame oil (toasted); 1 tbsp rice vinegar; 1 tsp cornstarch; 2 tbsp water (for cornstarch slurry); 2 tbsp oil; 1 pinch salt; 1 pinch black pepper; 2 pcs green onion (sliced, for garnish); 1 tsp sesame seeds (toasted, for garnish)

RATING

4.4/5(58)

TASTE SCORE

8/10

A quick, colorful weeknight stir-fry loaded with crisp bell peppers, broccoli, and golden tempeh tossed in a savory ginger-soy sauce. Nutty tempeh soaks up the tangy, umami-rich glaze while vegetables stay bright and crunchy—ready in under 30 minutes for an easy, satisfying dinner.

PREP

15m

COOK

12m

SERVES

1 CUP

231 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep all vegetables and tempeh before heating the pan.
1.Cut tempeh into 1/2-inch cubes.
2.Cut broccoli into bite-sized florets.
3.Slice bell pepper into strips.
4.Julienne or thinly slice the carrot.
5.Mince garlic and ginger.
6.Slice green onions and set aside for garnish.
TIPHaving everything prepped and ready before the wok heats up is key for stir-fry success.
mix
Make the cornstarch slurry.
In a small bowl, whisk cornstarch with 2 tablespoons water until smooth. Set aside near the stove.
fry · ~4 min
Sear the tempeh until golden.
1.Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
2.Add tempeh cubes in a single layer and cook 3 to 4 minutes, turning occasionally, until golden on all sides.
3.Transfer tempeh to a plate and set aside.
TIPDon't crowd the pan—tempeh needs space to brown properly.
other · ~4 min
Stir-fry the vegetables.
1.Add remaining 1 tablespoon oil to the same wok.
2.Add broccoli florets and carrot, stir-fry for 2 minutes.
3.Add bell pepper, garlic, and ginger, stir-fry for another 2 minutes until vegetables are crisp-tender.
TIPKeep the vegetables moving constantly so garlic and ginger don't burn.
other · ~2 min
Add tempeh, sauce, and cornstarch slurry.
1.Return the seared tempeh to the wok.
2.Pour in soy sauce and rice vinegar, tossing to coat everything.
3.Give the cornstarch slurry a quick stir and drizzle it over the stir-fry.
4.Toss continuously for 30 to 60 seconds until the sauce thickens and glazes everything.
5.Season with a pinch of salt and black pepper.
garnish
Finish and serve immediately.
1.Remove from heat and drizzle with toasted sesame oil.
2.Transfer to a serving platter.
3.Scatter sliced green onions and toasted sesame seeds over the top.
4.Serve hot on its own or over steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the crispiest tempeh, pat it dry with a paper towel before searing to remove excess moisture.
2
Cut broccoli florets uniformly so they cook evenly in the short stir-fry window.
3
Always preheat your wok or skillet until a drop of water sizzles on contact before adding oil.
4
Toss the cornstarch slurry again just before adding it, as starch settles quickly at the bottom.
5
Stir-fry vegetables in order of density—broccoli and carrots first, then bell pepper—so they all finish crisp-tender.
6
To prevent garlic and ginger from burning, add them only after the firmer vegetables have had a head start.
7
Leftovers keep well in an airtight container in the fridge for up to 2 days; reheat in a hot skillet to revive texture.

RECIPE VARIATIONS

Adapt it for your goals.

spicy sichuan

Spicy-sichuan

Add 1 teaspoon of doubanjiang (chili bean paste) or 1/2 teaspoon red pepper flakes with the garlic and ginger for a fiery, fermented kick that complements the soy sauce.

peanut thai

Peanut-thai

Swap rice vinegar for lime juice and stir in 2 tablespoons peanut butter with the soy sauce; finish with crushed peanuts and fresh cilantro for a Thai-inspired twist.

low sodium