Tempeh Stir-Fry Recipe
You need Tempeh Stir-Fry Recipe confidence when dinner feels suspiciously repetitive lately.
Because bland bowls never sparked kitchen excitement.
This vegetarian favorite tosses golden tempeh, crisp vegetables, savory glaze.
Everything sizzles fast, smells incredible, tastes boldly satisfying.
Grab that wok confidently and unleash weeknight warrior energy.
Tempeh Stir-Fry Recipe
A vibrant vegetarian stir fry featuring caramelized tempeh, colorful vegetables, and a savory soy garlic sauce for a quick, protein packed meal.
Ingredients
Method
- Heat 1 tablespoon olive oil in wok over medium high heat.
- Add cubed tempeh and cook 5 to 6 minutes until golden.
- Remove tempeh and set aside.
- Add remaining olive oil to wok.
- Stir fry bell pepper, broccoli, snap peas, and carrot 4 minutes.
- Add minced garlic and grated ginger; cook 30 seconds.
- In small bowl, whisk soy sauce, rice vinegar, maple syrup, sesame oil, water, and cornstarch.
- Return tempeh to wok.
- Pour sauce mixture evenly over vegetables and tempeh.
- Stir continuously 2 to 3 minutes until sauce thickens.
- Serve hot over cooked brown rice.
Notes
Nutritional Values (Per Serving)
Calories: 480Total Fat: 18g
Saturated Fat: 3g
Carbohydrates: 55g
Fiber: 8g
Protein: 22g Iron: 25%
Calcium: 15%
Vitamin C: 80%
Magnesium: 20%
Potassium: 18%
Additional Notes and Tips
- Steam tempeh 10 minutes before cooking for milder flavor.
- Add chili paste for spicy kick.
- Use tamari for gluten free option.
- Garnish with sesame seeds for crunch.
- Store refrigerated up to three days in airtight container.
