Vegetable Tempeh Stir-Fry

Theres something incredibly satisfying about the sound of vegetables hitting a hot wok that sharp, energetic sizzle that promises dinner is just minutes away. I discovered tempeh stir-fries during a particularly hectic month when I needed something nourishing but fast, and now theyre a staple in my kitchen rotation. The way the sauce clings to each cube of tempeh, turning humble ingredients into something crave-worthy, never ceases to amaze me.

Last Tuesday, my roommate walked in just as I was tossing everything together and immediately asked what smelled so incredible. We stood over the wok, stealing pieces of tempeh straight from the pan, burning our fingers slightly but not caring one bit. Thats the kind of meal this is one that pulls people into the kitchen.

Ingredients

• 250 g tempeh: Cut into 1 cm cubes, this fermented soybean cake absorbs flavors beautifully and adds a satisfying, meaty texture to every bite
• 1 red bell pepper and 1 yellow bell pepper: Sliced into strips, they bring sweetness and vibrant color that makes the dish pop visually
• 1 medium carrot: Julienned into thin matchsticks for that perfect crunch that contrasts with the tender tempeh
• 100 g sugar snap peas: Trimmed and ready to add fresh sweetness and satisfying snap to each forkful
• 100 g broccoli florets: Small bite-sized pieces that hold their texture even after quick cooking
• 2 spring onions: Sliced, including some of the green tops, for a mild onion flavor that brightens the final dish
• 2 cloves garlic and 2 cm fresh ginger: Both minced finely, these aromatic building blocks create that irresistible Asian-inspired foundation
• 3 tbsp soy sauce: The salty umami base of the sauce, swap for tamari if you need it gluten-free
• 2 tbsp water and 1 tbsp rice vinegar: These thin the sauce slightly while adding brightness and balance
• 1 tbsp maple syrup or agave nectar: Just enough sweetness to round out the salty elements and encourage caramelization
• 1 tsp toasted sesame oil: This concentrated flavor goes a long way, adding that distinctive nutty aroma
• 1 tsp cornstarch: The secret to getting that glossy, restaurant-style coating that clings to every ingredient
• 2 tbsp vegetable oil: A neutral oil with a high smoke point for proper stir-frying technique
• 1 tbsp toasted sesame seeds and fresh coriander: Optional garnishes that add texture and a fresh finish if you have them on hand

Instructions

Whisk together your sauce:

In a small bowl, combine soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until the cornstarch dissolves completely

Crisp the tempeh:

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat, add tempeh cubes, and cook for 4 to 5 minutes until golden on all sides, then remove to a plate

Bloom the aromatics:

Add remaining oil to the wok, stir-fry garlic and ginger for about 30 seconds until fragrant but not browned

Stir-fry the vegetables:

Add bell peppers, carrot, sugar snap peas, and broccoli, stir-frying for 4 to 5 minutes until just tender but still crisp and vibrant

Combine everything:

Return tempeh to the wok, give the sauce a quick stir, pour it over the stir-fry, toss everything together and cook for 1 to 2 minutes until sauce thickens and coats everything evenly

Finish and serve:

Remove from heat, stir in spring onions, garnish with sesame seeds and coriander if desired, and serve hot with steamed rice or noodles

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This recipe became my go-to when I started meal prepping Sundays, filling containers with colorful portions that made Monday mornings feel less dreary. Theres something about opening the fridge and seeing those ready-to-go boxes that feels like a gift to my future self.

Making It Your Own

Once youve made this a few times, youll start noticing the beautiful rhythm of stir-frying, that dance of hot wok and quick hands. I love swapping vegetables based on the seasons, sometimes adding mushrooms for earthiness or baby corn for extra crunch. The sauce stays constant, but the vegetables change with whatever looks best at the market.

The Art of Sauce Balance

I spent months tweaking sauce ratios until I landed on this perfect balance of salty, sweet, and tangy. The cornstarch is crucial, that tiny amount creates that glossy restaurant-style coating that makes the dish feel special. If you like things spicy, add chili flakes or a squirt of sriracha directly into the sauce mixture.

Perfect Pairings

While this stir-fry is substantial enough to stand alone, I almost always serve it over fluffy jasmine rice that soaks up every drop of sauce. On nights when I want something lighter, soba noodles work beautifully, their nutty flavor complementing the sesame notes perfectly. The key is having something ready to catch all that flavorful sauce.

• Cook your rice or noodles before you start stir-frying so everything comes together at the same time
• Warm your serving bowls in the oven for a few minutes, hot food stays hot longer
• Set out extra soy sauce and chili flakes at the table so everyone can customize their bowl

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Hungry yet? Grab that wok and lets get cooking.

Recipe FAQs

→ What vegetables work best in this stir-fry?

Bell peppers, carrots, sugar snap peas, and broccoli create a colorful mix with different textures. You can also add mushrooms, baby corn, zucchini, or any seasonal vegetables you prefer.

→ How do I prevent tempeh from being dry?

Cube the tempeh evenly and cook until golden on all sides, which creates a slightly crispy exterior. The sauce will add moisture and flavor while the inside remains tender and nutty.

→ Can I make this gluten-free?

Yes, simply substitute regular soy sauce with tamari, which is naturally gluten-free. All other ingredients including tempeh, vegetables, and the sauce components are gluten-free.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

→ What can I serve with this stir-fry?

Jasmine rice, brown rice, or soba noodles make excellent accompaniments. The dish also works well over quinoa or cauliflower rice for a lighter option.

→ Can I add extra protein?

Tempeh already provides 15g of protein per serving, but you could add edamame, cashews, or peanuts for additional protein and crunch. Tofu also works as a complement.