Pin it The first time I made tempeh stir-fry, my roommate wandered into the kitchen asking what smelled so incredible. That nutty, fermented aroma when the tempeh hits hot oil is something special, it is like the difference between fresh bread and toast. This dish has become my go-to when I need something nutritious but do not want to spend hours at the stove. The colors alone make me happy, all those bright vegetables tumbling together in the wok.
Last winter when my sister came to visit, she was skeptical about tempeh. Something about the texture intimidated her. I made this stir-fry while she watched, explaining how the cubes get crispy and golden. She went back for seconds and texted me a week later saying she had bought her own package of tempeh. Sometimes the best way to win someone over to a new ingredient is just cooking it simply and letting the food speak for itself.
Ingredients
- 250 g tempeh: This fermented soybean cake has a wonderful nutty flavor and firm texture that holds up perfectly in stir-fries
- 1 red bell pepper and 1 yellow bell pepper: The sweetness from peppers balances the savory tempeh, and they add gorgeous color to the dish
- 1 medium carrot, julienned: Carrots bring a subtle sweetness and satisfying crunch that contrasts beautifully with softer vegetables
- 100 g sugar snap peas, trimmed: These stay crisp-tender and add a fresh, sweet pop in every bite
- 100 g broccoli florets: Broccoli is perfect for stir-fries because it maintains a nice bite even after quick cooking
- 2 spring onions, sliced: Added at the end for a mild onion flavor that brightens the whole dish
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here, it builds that aromatic base we want
- 2 cm piece fresh ginger, peeled and minced: Ginger brings warmth and zing that cuts through the rich tempeh
- 3 tbsp soy sauce: The backbone of our sauce, providing saltiness and deep umami flavor
- 1 tbsp rice vinegar: A splash of acidity brightens everything and cuts through the oil
- 1 tbsp maple syrup or agave nectar: Just enough sweetness to balance the salty soy sauce
- 1 tsp toasted sesame oil: A little goes a long way, adding that distinctive nutty aroma
- 1 tsp cornstarch: This helps the sauce cling to the vegetables and thicken beautifully
- 2 tbsp vegetable oil: We need a neutral oil with a high smoke point for proper stir-frying
- 1 tbsp toasted sesame seeds and fresh coriander: These optional garnishes add texture and a pop of freshness
Instructions
- Mix your sauce first:
- In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until completely smooth, then set it aside within arm reach of your wok.
- Crisp the tempeh:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat, add the tempeh cubes, and cook for 4 to 5 minutes while stirring occasionally until golden on all sides, then remove to a plate.
- Build the aromatics:
- Add the remaining oil to the wok, then stir-fry the garlic and ginger for about 30 seconds until fragrant but not browned.
- Cook the vegetables:
- Add the bell peppers, carrot, sugar snap peas, and broccoli, then stir-fry for 4 to 5 minutes until vegetables are just tender but still have a satisfying crunch.
- Combine everything:
- Return the tempeh to the wok, give the sauce a quick whisk to redistribute the cornstarch, pour it over the stir-fry, and toss everything together for 1 to 2 minutes until the sauce thickens and coats each piece evenly.
- Finish and serve:
- Remove from heat, stir in the spring onions, then garnish with sesame seeds and fresh coriander if you like, and serve immediately with steamed rice or noodles.
Pin it This recipe became a regular in my dinner rotation during a particularly busy semester. I would come home exhausted, craving something nourishing but not heavy. The rhythm of chopping vegetables and the sizzle of the wok became almost meditative. My partner started asking for it weekly, and that is when I knew it was a keeper.
Making It Your Own
I have learned that stir-fries are infinitely adaptable based on what is in my refrigerator. Sometimes I swap the bell peppers for snow peas or add mushrooms for extra umami. The beauty is having the sauce components memorized so I can stir-fry whatever vegetables look fresh at the market.
Perfecting The Technique
The most common mistake I see with home stir-fries is overloading the pan. When you crowd vegetables, they release moisture and steam instead of developing those lovely caramelized edges. I have found it is better to cook vegetables in batches if I am making a large quantity, or simply scale down to fit my pan properly. The difference in texture is remarkable.
Serving Suggestions
While this stir-fry is substantial enough to stand alone, I almost always serve it with something to soak up that incredible sauce. Jasmine rice is my go-to, but I have also served it over brown rice, quinoa, or soba noodles for a change of pace.
- Toast your sesame seeds in a dry pan for 2 to 3 minutes until fragrant and golden
- Prepare extra sauce if you are serving over rice or noodles, it disappears quickly
- Have all ingredients chopped and measured before you turn on the heat, stir-frying happens fast
Pin it There is something deeply satisfying about a colorful bowl of vegetables and protein, all glossy and fragrant. This recipe proves that healthy food does not have to be boring or complicated.
Recipe Q&A
- → What vegetables work best in this stir-fry?
Bell peppers, carrots, sugar snap peas, and broccoli provide excellent crunch and color. You can easily substitute with mushrooms, baby corn, zucchini, or any seasonal vegetables you prefer.
- → How do I prevent tempeh from being bitter?
Steaming tempeh for 10 minutes before cooking can reduce bitterness. Alternatively, pan-frying until golden as described helps mellow the flavor and creates a delicious nutty taste.
- → Can I make this gluten-free?
Simply replace the soy sauce with tamari, which is naturally gluten-free. All other ingredients including tempeh, vegetables, and the sauce components are gluten-free.
- → What should I serve with this stir-fry?
Jasmine rice or soba noodles make excellent accompaniments. The dish also stands alone as a protein-rich main course, or you can serve it with quinoa for extra nutrition.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 3-4 days. Reheat gently in a pan with a splash of water to refresh the sauce. The vegetables will soften slightly but remain delicious.
- → Can I add more protein?
Edamame, cashews, or extra cubed tofu work well as additional protein sources. The tempeh already provides 15g of protein per serving, making it quite substantial on its own.