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Tempeh Stir Fry

by | Mar 1, 2024 | Recipes

Enjoy the nutty flavors of tempeh (a fermented soybean product) paired with the fresh bite of colorful vegetables, creating a wholesome and flavorful dish that’s both hearty and satisfying. Elevate your weeknight dinner routine with this quick and nutrient-dense plant forward favorite!

Tempeh Stir Fry

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Total Time 30 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

Glaze Ingredients:
  • 3-4 teaspoons chili garlic sauce
  • 4 tablespoons creamy peanut butter or any nut/seed butter
  • 4 teaspoons sesame oil
  • ¼ cup tamari
  • 4 teaspoons lime juice
  • 3 teaspoons fresh ginger grated (or sub ½ teaspoon ground ginger)
  • 1 teaspoon maple syrup
  • 3-4 tablespoons water
Other Ingredients:
  • 8 ounces tempeh chopped
  • 4 teaspoons sesame oil
  • 2/3 cup green onion chopped
  • 4 cups mixed vegetables chopped ex: red bell pepper, broccoli, carrots & kale
  • 4 teaspoons tamari
  • 3 cups leftover cooked grains quinoa, brown rice, or uncooked cauliflower rice

Equipment

  • Small mixing bowl
  • Whisk
  • Measuring cups/spoons
  • Knife, cutting board
  • Large rimmed skillet
  • Spatula

Method
 

  1. Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, tamari, lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
  2. Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness.
  3. Add the chopped tempeh to the glaze and toss to coat. Cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.
  4. Heat a large, rimmed skillet over medium heat. Spoon in the tempeh once hot, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
  5. Add sesame oil, green onion, and mixed vegetables to hot skillet (if adding greens, wait to add until step 6). Season with a bit of tamari and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). Add 1-2 teaspoons of water to loosen if vegetables are sticking to the pan.
  6. Add your greens and grains to the pan and sauté for 3-4 minutes, or until warmed through and slightly browned. Add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.
  7. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in a skillet with a bit of sesame oil.