Pin The first time I made tempeh stir-fry, I was skeptical about how fermented soybeans could possibly satisfy my craving for something hearty and flavorful. But when that nutty, caramelized aroma filled my kitchen, I realized Id been missing out on one of the most versatile proteins out there. Now its my go-to when I need dinner ready in under thirty minutes but still want something that feels like a proper meal.
Last Tuesday, my roommate wandered in halfway through cooking and literally hovered over the wok, asking when it would be ready. That kind of impatience is the highest compliment in my book.
Ingredients
- Tempeh: Cutting it into small cubes helps it develop that golden crust and absorb the sauce better than large chunks
- Bell peppers: Using both red and yellow makes the dish look gorgeous and adds slightly different sweet notes
- Fresh ginger and garlic: Dont be shy with these theyre the aromatic foundation that makes it taste like takeout but better
- Cornstarch: This little pinch is what transforms the sauce from watery to that glossy restaurant-style coating
- Toasted sesame oil: A tiny amount goes a long way for that deep, nutty finish
Instructions
- Whisk the sauce first:
- Combine soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch in a small bowl until the cornstarch dissolves completely.
- Crisp the tempeh:
- Heat 1 tablespoon oil in a wok over medium-high heat, add tempeh cubes, and cook for 4 to 5 minutes until golden on all sides, then remove to a plate.
- Build the aromatics:
- Add remaining oil to the wok and stir-fry minced garlic and ginger for just 30 seconds until fragrant but not burned.
- Cook the vegetables:
- Toss in bell peppers, carrot, sugar snap peas, and broccoli, stir-frying for 4 to 5 minutes until tender-crisp and vibrant.
- Bring it together:
- Return tempeh to the wok, give the sauce a quick whisk, pour it over everything, and toss for 1 to 2 minutes until thickened.
- Finish and serve:
- Remove from heat, stir in spring onions, and sprinkle with sesame seeds and fresh coriander if youre feeling fancy.
Pin 
Pin This recipe became a household staple during a particularly broke month when I had to get creative with protein sources. Now I choose it over meat dishes without a second thought.
Making It Your Own
Ive learned that stir-fry is basically a canvas for whatever you need to use up. Mushrooms, baby corn, zucchini, or even cubed sweet potato work beautifully here. The timing stays roughly the same, just add longer-cooking vegetables like carrots or broccoli first.
Heat It Up Or Keep It Mild
Some nights I want gentle comfort food, other times I need something that wakes up my palate. A pinch of red pepper flakes or a drizzle of sriracha in the sauce transforms this into something completely different without changing anything else.
The Rice Question
Personally, I love this over steamed jasmine rice because it soaks up every drop of that sauce. But soba noodles make it feel more like a proper bowl meal, and Ive even served it over quinoa when I needed extra protein.
- Start your rice before you prep anything else so its ready when the stir-fry finishes
- If you want to go low-carb, cauliflower rice works surprisingly well
- Leftovers make an excellent next-day lunch, though the vegetables soften a bit
Pin 
Pin Theres something deeply satisfying about a recipe that comes together this quickly but still feels like you put real thought into it. Hope it becomes a weeknight champion for you too.
Recipe Q&A
- → Can I use other vegetables?
Absolutely. Swap in whatever is in season or what you have on hand. Mushrooms, baby corn, zucchini, bok choy, or snow peas all work beautifully in this preparation.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of water if needed to loosen the sauce.
- → Can I make this gluten-free?
Simply replace the regular soy sauce with tamari or coconut aminos. Check that your other ingredients, particularly the tempeh, are certified gluten-free.
- → What should I serve with this?
Steamed jasmine rice, brown rice, or soba noodles make excellent accompaniments. The grains absorb the savory sauce beautifully and create a complete meal.
- → Can I add more protein?
Tempeh provides excellent protein on its own, but you could add edamame, cashews, or peanuts for extra texture and protein. Tofu cubes also work as an addition or substitution.
- → How do I make it spicy?
Add crushed red pepper flakes, fresh sliced chilies, or a drizzle of sriracha to the sauce. Start with a small amount and adjust to your preferred heat level.