Tangy Tempeh Stir Fry

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you're looking for a quick, vibrant, and protein-packed meal, this Tangy Tempeh Stir Fry is for you. With a zesty sauce and a rainbow of fresh veggies, it's a perfect weeknight dinner that's both satisfying and nourishing.

Ingredients for Tangy Tempeh Stir Fry

Tempeh is the star ingredient, providing a hearty and satisfying plant-based protein. It soaks up the flavors of the sauce beautifully. Vegetable oil is used for sautéing, giving the tempeh a crispy, golden exterior. Red bell pepper, broccoli florets, snap peas, and carrots add vibrant color and a satisfying crunch. Don't skip the garlic and fresh ginger — they bring an aromatic depth to the dish. The sauce, made with soy sauce, rice vinegar, maple syrup, and a hint of sriracha, strikes a perfect balance between tangy, sweet, and spicy. To thicken the sauce, a simple blend of cornstarch and cold water does the trick. Finally, a sprinkle of green onions and sesame seeds adds a fresh and nutty finish.

Tips & Tricks

  • For extra flavor, marinate the tempeh in a bit of soy sauce and ginger before cooking.
  • Don't overcrowd the pan when sautéing the tempeh; this helps it get crispy.
  • Feel free to swap or add veggies based on what's in season or in your fridge.

Serving Suggestions

This stir fry pairs wonderfully with steamed jasmine rice or quinoa. For a low-carb option, serve it over cauliflower rice. Add a sprinkle of crushed peanuts on top for an extra crunch, or a squeeze of lime for some zing.

Frequently Asked Questions

Can I use tofu instead of tempeh?
Absolutely, tofu is a great alternative. Just make sure to press it well to remove excess moisture before cooking.
Is this recipe freezer-friendly?
While the tempeh and sauce freeze well, the vegetables might lose their texture. It's best enjoyed fresh.
What can I use instead of sriracha?
You can use any hot sauce you prefer, or even a pinch of chili flakes for heat.

Tangy Tempeh Stir Fry Recipe Walkthrough

Start by cutting the tempeh into bite-sized pieces — about one-inch cubes work well. Heat a large pan over medium heat and add the vegetable oil. Once hot, add the tempeh and let it sauté until it's golden brown on all sides. This should take around five minutes.

Next, toss in the red bell pepper, broccoli florets, snap peas, and carrots. Stir fry these together with the tempeh for another five minutes. You want the vegetables to be tender but still crisp.

Add the garlic and fresh ginger to the pan, stirring them in with the veggies and tempeh. Let these aromatics cook for about a minute until they're fragrant.

In a small bowl, mix together the soy sauce, rice vinegar, maple syrup, and sriracha. Pour this sauce over the contents of your pan, stirring everything to coat it evenly.

In another small bowl, whisk together the cornstarch and cold water until smooth. Add this mixture to the pan, stirring well. Allow the sauce to thicken for about two minutes.

Once the sauce has thickened to your liking, remove the pan from heat. Garnish your stir fry with the green onions and sesame seeds before serving.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy weeknights.
  • Loaded with colorful, crisp vegetables that are full of flavor.
  • A delicious way to enjoy plant-based protein with a tangy twist.
  • Gluten-free and easily adaptable for various dietary needs.

Ingredients

8 oz tempeh
2 tbsp vegetable oil
1 red bell pepper, sliced
1 cup broccoli florets
1/2 cup snap peas
1/2 cup carrots, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup soy sauce (gluten-free)
2 tbsp rice vinegar
1 tbsp maple syrup
1 tsp sriracha
1 tbsp cornstarch
2 tbsp cold water
1/4 cup green onions, chopped
1 tbsp sesame seeds

Step-by-step Instructions

1. Cut the tempeh into bite-sized pieces.
2. In a large pan over medium heat, add the vegetable oil.
3. Sauté the tempeh until golden brown, about 5 minutes.
4. Add red bell pepper, broccoli, snap peas, and carrots to the pan and stir fry for another 5 minutes.
5. Add garlic and ginger, and sauté until fragrant, about 1 minute.
6. In a small bowl, mix together soy sauce, rice vinegar, maple syrup, and sriracha.
7. Pour the sauce over the vegetables and tempeh, stirring to coat.
8. In another small bowl, whisk together cornstarch and cold water until smooth.
9. Stir the cornstarch mixture into the pan.
10. Cook until the sauce thickens, about 2 minutes.
11. Remove from heat and garnish with green onions and sesame seeds before serving.

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