Why We Love Tempeh Stir Fry
Fast, healthy, and delicious? Yes, yes, and yes! This simple vegetarian and Vegan Stir Fry with Tempeh recipe makes a fabulous bold and zesty Asian dish that everyone will love! Yup, even people who are practically carnivores. It features tempeh as a healthy and tasty source of plant-based protein. The firm and toothsome tempeh is super satisfying with tender veggies! Everything is tossed with a tangy, slightly sweet, and spicy, umami-rrefic sauce that’s similar to our all-purpose Vegan Stir Fry Sauce. But this is a lighter and less thick version made with chili garlic hot sauce instead of Sriracha. Ready in 30 minutes, you definitely want this quick and easy stir fry recipe in your weeknight dinner lineup. It’s also wonderful to meal prep for the week!
Tempeh vs Tofu
Tofu is a very familiar meatless protein in the U.S. that is made from soybeans. It’s commonly available as silken, firm, and extra-firm – with the extra firm being used most often as a meat replacement in recipes. Even extra-firm tofu is still rather soft compared to meat, and all varieties are quite mild in flavor. On the other hand, tempeh is made with cooked and fermented soybeans. The result is a very firm protein that tastes lightly nutty, but absorbs other flavors well. The texture is more rustic and hearty than smooth tofu.
Ingredients You Need
Tempeh – soy, or another legume-based variety you like Sesame oil – or avocado oil Hoisin sauce – most are vegan, but check the label Soy sauce – I suggest low-sodium or coconut aminos Garlic – minced Ginger – freshly grated Chili garlic sauce – spicy, tangy, and deliciously fragrant Veggies – broccoli florets, carrots, bell pepper, and scallions (green onions) Canned water chestnuts – drained
How to Make Tempeh Stir Fry
Cut the tempeh into 1-inch cubes. Chop all the produce and set aside. In a jar or measuring pitcher, combine the hoisin sauce, soy sauce, minced garlic, grated ginger, and chili garlic sauce. Mix well. Pro Tip: At this point, you can store the tempeh, veggies, and sauce in separate containers in the fridge to prep ahead and cook that night or the following day. Set a wok or large skillet over medium-high heat. Add 1 tablespoon of sesame oil to the pan. Once hot, add the tempeh cubes and stir fry for approximately 5-6 minutes, until golden on all sides. Remove the tempeh from the pan and place it in a bowl. Add 3 tablespoons of the sauce to the tempeh. Stir to coat. (This allows the tempeh to absorb the moisture and soften a bit.) Add the remaining sesame oil to the pan. Stir fry the scallion whites and carrots for 1-2 minutes. Stir in the red bell pepper and stir fry for another 1-2 minutes. Then add in the broccoli florets and drained water chestnuts, and stir fry for 1-2 minutes. Pour the tempeh cubes back into the pan. Add the remaining sauce, stir fry to cook the sauce, and coat all the vegetables and tempeh. If the sauce thickens too much, add ¼ cup of water to the pan. Stir and cook another minute. Then add more water if needed. Add in the remaining scallion greens and stir.
Serving Suggestions
Serve warm over steamed white rice, brown rice, or fried rice. Or toss with cooked spaghetti noodles or other pasta for a Lo Mein-style dish. For a lower-carb option, you can enjoy this with Cauliflower Rice or Broccoli Rice. Hooray for veggies!
Looking for More Delicious Plant-Based Recipes? Be Sure to Try:
Panang Curry Recipe with Crispy Tofu Paneer Tikka Masala Spicy Vegetarian Ramen Recipe Plant-Based (Vegan) Meatballs Best Vegetarian Pot Pie
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