Tempeh Stir-Fry

Crispy pan-fried tempeh cubes tossed with crunchy vegetables in a glossy garlic-ginger-soy sauce. A fast, protein-packed weeknight stir-fry with a satisfying chew from the fermented tempeh.

By YumYum Editorial · Vegan & Vegetarian

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 16 oz tempeh, cut into 3/4-inch cubes
• 2 tbsp neutral oil (avocado or vegetable), divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced on the diagonal
• 3 cloves garlic, minced
• to taste 1-inch piece fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/4 cup vegetable broth
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• to taste Cooked jasmine rice, to serve

Instructions

1. Steam the tempeh cubes over simmering water for 10 minutes to remove bitterness and help the sauce absorb better; pat dry.
2. Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch slurry, and vegetable broth in a small bowl; set the sauce aside.
3. Heat 1 tbsp oil in a wok or large skillet over medium-high heat and pan-fry the tempeh cubes for 5-6 minutes, turning occasionally, until golden and crisp on multiple sides; remove and set aside.
4. Add the remaining 1 tbsp oil to the wok and stir-fry the bell pepper, broccoli, and carrot for 4-5 minutes until crisp-tender.
5. Push the vegetables to one side, add the garlic and ginger to the empty space, and cook for 30 seconds until fragrant.
6. Return the crispy tempeh to the wok and pour in the prepared sauce.
7. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats every piece glossy.
8. Remove from heat, sprinkle with green onions and sesame seeds, and serve immediately over jasmine rice.