Vegetable Tempeh Stir-Fry (Printable Version)

Nutty tempeh cubes with crisp bell peppers, snap peas, and broccoli in savory Asian-style sauce.

# What You Need:

→ Protein

01 - 8 oz tempeh, cut into ½-inch cubes

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 3.5 oz broccoli florets
07 - 2 green onions, sliced
08 - 2 cloves garlic, minced
09 - ¾-inch piece fresh ginger, peeled and minced

→ Sauce

10 - 3 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp water
12 - 1 tbsp rice vinegar
13 - 1 tbsp maple syrup or agave nectar
14 - 1 tsp toasted sesame oil
15 - 1 tsp cornstarch

→ Cooking Oil

16 - 2 tbsp vegetable oil (sunflower or canola)

→ Garnish

17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro leaves

# How To Make:

01 - Whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add tempeh cubes and cook for 4-5 minutes, stirring occasionally, until golden brown on all sides. Transfer to a plate.
03 - Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant, being careful not to burn.
04 - Add bell peppers, carrot, sugar snap peas, and broccoli. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
05 - Return tempeh to the wok. Restir the sauce mixture and pour over stir-fry. Toss everything together and cook for 1-2 minutes until sauce thickens and coats evenly.
06 - Remove from heat. Stir in green onions and garnish with sesame seeds and cilantro if desired. Serve hot with steamed rice or noodles.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes, making it perfect for those evenings when cooking feels like a chore
  • The sauce-to-vegetable ratio is so satisfying you won't believe it's vegan and packed with plant protein
  • You can use whatever vegetables are languishing in your crisper drawer, making it endlessly adaptable
02 -
  • Crowding your wok or skillet will make everything steam instead of fry, so if you're doubling the recipe, cook the tempeh in two batches
  • The sauce will look terrifyingly thin when you first pour it in, but trust the process and keep tossing, it'll thicken right at the end
  • Don't skip the step of removing the tempeh before cooking the vegetables, or you'll end up with tough, overcooked protein
03 -
  • If your tempeh tastes bitter, try steaming it for 10 minutes before cubing and frying, a trick I learned from a vegan chef that completely transforms the flavor
  • Don't be tempted to add more vegetables than the pan can handle in a single layer, or you'll end up with a sad, steamed mess instead of a vibrant stir-fry
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