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Rachel White

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.

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz tempeh cubed
  • 2 tablespoons olive oil
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 carrot thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 2 cups cooked brown rice for serving

Method
 

  1. Heat 1 tablespoon olive oil in wok over medium high heat.
  2. Add cubed tempeh and cook 5 to 6 minutes until golden.
  3. Remove tempeh and set aside.
  4. Add remaining olive oil to wok.
  5. Stir fry bell pepper, broccoli, snap peas, and carrot 4 minutes.
  6. Add minced garlic and grated ginger; cook 30 seconds.
  7. In small bowl, whisk soy sauce, rice vinegar, maple syrup, sesame oil, water, and cornstarch.
  8. Return tempeh to wok.
  9. Pour sauce mixture evenly over vegetables and tempeh.
  10. Stir continuously 2 to 3 minutes until sauce thickens.
  11. Serve hot over cooked brown rice.

Notes

Nutritional Values (Per Serving)

Calories: 480
Total 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.