Easy Tempeh Stir-Fry

This easy tempeh stir-fry is healthier and more delicious than takeout – combining protein-rich tempeh with mixed veggies in a rich, savory brown stir-fry sauce. Enjoy it with rice or noodles for a satisfying vegan lunch or dinner in less than 30 minutes!

The next time you’re craving Chinese takeout, why not save some money and make this healthier, more cost-effective, super adaptable yet super delicious (I’d go as far as saying better than takeout!) tempeh stir-fry with mixed vegetables in savory brown stir-fry sauce.

Yes, this stir-fry tempeh requires time in the kitchen, but it’s honestly SO easy to make, and the results are MORE than worth it! Pair it with rice or noodles for a satisfying, meat-free meal the entire family will enjoy. It makes great leftovers, too!

What is Tempeh?

Tempeh, like tofu, is made from soybeans. However, unlike tofu, which is made with the bean curds pressed into a block, tempeh uses cooked and dehulled whole soybeans. The beans undergo a fermentation process, growing edible mold (called mycelium) that surrounds them and binds them into a ‘loaf.’

The tempeh loaf has more of a bite than regular tofu with a slightly earthy, savory, slightly nutty, ever so slightly ‘shroomy flavor. It’s just as versatile, too, in that it’s able to be steamed, baked, fried, and stir-fried! Best of all, it’s available in most major grocery stores and health food stores.

Why You’ll Love This Tempeh Stir-Fry Recipe

• It’s quick & easy: With a bit of chopping and one pan, this plant-based stir fry is ready in 30 minutes and perfect for a low-fuss weeknight meal.
• Tempeh is nutritious: It’s packed with protein (19 grams of protein per 100g!) and a good source of fiber, iron, calcium, & gut-friendly prebiotics.
• It’s healthier than takeout: With a combination of protein-rich tempeh + antioxidant, vitamin, and mineral-rich veggies in a simple (MSG-free) brown sauce, not only is this homemade vegan stir-fry super satisfying, but it’s far healthier than takeout. Plus, you can adjust the ingredients to fit your diet (i.e., use reduced-sodium soy, a sugar alternative, etc.).
• It’s delicious: The simple vegan stir-fry sauce recipe combines soy sauce, sweetener, red pepper flakes, bouillon, garlic, and ginger for a fairly typical, rich, savory-slightly sweet-slightly spicy, umami brown sauce.
• Versatile: Mix up the protein and veggies based on what’s in your kitchen, adjust the sauce’s ingredients ratio, etc. You can easily adjust this recipe to suit your family’s needs.

The Ingredients and Substitutes

The Stir-Fry Ingredients

• Oil: Use any high-heat cooking oil, like canola oil, vegetable oil, etc.
• Tempeh: While this recipe was designed with tempeh in mind, it will taste delicious with extra-firm tofu (pressed for 30 minutes), too.
• Vegetables: I paired the pan-fried tempeh with broccoli, bell peppers (red though any color works), and carrot this time. However, you can mix it up based on what’s in your kitchen. Keep reading for recommendations below.
• To garnish: Thinly sliced green onion (scallions) and sesame seeds make for a fresh and delicious vegan veggie stir-fry garnish.

The Stir-Fry Sauce

• Aromatics: This vegan stir-fry sauce relies on fresh minced ginger and garlic for a delicious, aromatic base.
• Soy sauce: For the best flavor, use dark soy sauce or a 50/50 blend of dark and light soy sauce. Reduced sodium soy works if preferred, though. Coconut aminos or tamari are best if you’re gluten-free.
• Vegetable stock: You can use either pre-prepared vegetable stock OR (as I did this time) a bouillon cube + boiling water.
• Sweetener: I like to use maple syrup, agave, or another natural sweetener. However, regular sugar will work, too. Use a sugar/syrup alternative if preferred. Adjust the amount to taste.
• Sesame oil: To add delicious savory, nutty, toasty flavor to the stir-fry sauce.
• Red pepper flakes: To add some heat – adjust the amount to taste. Alternatively, freshly sliced chili will also work.
• Cornstarch slurry: A combination of 1 tbsp cornstarch + 2 tbsp water will make a slurry to thicken the sauce into a glaze-like consistency. Arrowroot or tapioca starch should also work.

What Else Could I Add to a Vegan Stir-Fry?

• Other vegetables: This recipe, and other vegan stir-fry recipes, are a perfect ‘clear out the fridge’ recipe for ingredients like:
  • Thickly sliced onion
• • Bean sprouts
• • Sugar snap peas
• • Baby cornS
• • hredded cabbage
  • Mushrooms
• Rice vinegar: Or white vinegar/white wine vinegar. Just a splash will add tangy depth to the simple vegan stir-fry sauce recipe.
• Vegan hoisin, Worcestershire sauce, or oyster sauce: A splash of any of these will boost the umami and flavor depth in the easy stir-fry sauce. Just make sure to use a vegan alternative.

You may also enjoy pan-frying tempeh and veggies with other stir-fry sauces, like sweet and sour, peanut sauce, or orange sauce.

How to Cook Tempeh Stir-Fry

• 1) First, combine the cornstarch slurry in a medium bowl and whisk until lump-free. Meanwhile, dissolve the bouillon in the boiling water and add it to the cornstarch mixture. Add the remaining sauce ingredients, stir, and set aside.

• 2) Then, add one tablespoon of oil to a large, high-sided skillet (or wok) and heat it over medium-high heat. Meanwhile, chop the tempeh into small 1-inch rectangles (or squares).

• 3) Once hot, add the tempeh and cook it for about 3-5 minutes per side until evenly browned all over. Then remove it from the pan and set it aside.

Don’t move the tempeh around while it cooks to achieve a wonderful (and even) brown sear. Only touch it when flipping it over to a new side.

• 5) Meanwhile, rinse and dice the bell pepper, chop the broccoli into small florets, and peel and chop the carrots into thin slices (or julienne/ shred it). Also, peel and mince the garlic and ginger.

• 6) Add the remaining oil to the pan with the chopped vegetables and stir-fry for 5 minutes until tender-crisp.

• 7) Add the ginger and garlic and stir-fry for 2-3 minutes until fragrant and tender.

• 8) Add the tempeh back into the pan along with the stir-fry sauce and cook, stirring often, until the sauce thickens (about 5 minutes). If it gets a little dry, add an extra splash of water. Then, enjoy it garnished with the green onion and sesame seeds!

Recipe Pro Tips

• Speed hack: Most grocery stores sell pre-mixed stir-fry vegetable packs with various ingredients included.
• Leave the tempeh alone: Moving it around too much in the pan won’t brown it or achieve a proper sear.
• Tweak the sauce: All the ingredients in the easy stir-fry sauce can be adjusted. I.e., more or less soy, sweetener, red pepper flakes, etc. Start with a little less of each than called for an increase to taste at the end.
• To adjust the sauce consistency: For a thinner sauce, add more broth/water. For a thicker one, add more cornstarch slurry.
• Don’t overcook the vegetables: The best stir-fry combines tender-crisp veggies with protein and sauce for a super satisfying dish. Having said that, if you prefer tender veg, go for it.

FAQs

What to Serve with Tempeh Stir-Fry?

With a combination of tempeh and mixed vegetables in a rich sauce, this vegan stir-fry recipe is already packed with protein and plenty of micronutrients, so it pairs perfectly with carbs, like:

• Noodles – lo mein, chow mein, glass noodles, etc.
• Rice – regular, brown rice, jasmine rice, basmati rice, etc.
• Quinoa – regular or tri-color
• Low-carb cauliflower rice or zucchini noodles/sweet potato noodles

You might also enjoy a portion alongside a simple salad or more cooked veggies, like steamed or sauteed bok choy, green beans, etc.

Storage Instructions

Make ahead: You can prepare and cook (to thicken) the easy vegan stir-fry sauce 3-4 days in advance, ready to reheat with the remaining ingredients when needed.

Store: Allow the stir-fry to cool, and store any leftovers in an airtight container in the refrigerator for 3-4 days. While it’s technically possible to freeze (for up to 3 months), too, note that the vegetables will become soft upon thawing.

Reheat: In the microwave in 30-second increments (stirring between) or back on the stovetop over medium-low heat.

More Easy Vegan Dinner Recipes

• Easy Sweet Potato Lasagna
• Tofu Bolognese
• Corn Chowder
• Vegan Chickpea Stew

If you try this easy vegan tempeh stir-fry recipe, I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating.

Photos by Alfonso Revilla