Welcome to your new favorite weeknight dinner: an incredibly easy and flavorful vegan tempeh stir fry! This recipe promises a wholesome, meatless meal that comes together in approximately 20 minutes, making it perfect for busy evenings. Crafted with simplicity and nutrition in mind, it’s designed to be a satisfying dish for the whole family.
Our featured recipe showcases perfectly crispy pan-fried tempeh, complemented by a vibrant medley of fresh vegetables like broccoli, red bell pepper, and carrots. All these ingredients are tossed in a rich, savory stir-fry sauce that coats every bite with deliciousness. Served over a bed of fluffy rice, this dish is not just a meal but a complete culinary experience, packed with plant-based protein, fiber, and essential nutrients.
This hassle-free stir fry is your go-to solution for a quick and healthy weeknight dinner. And the best part? It makes fantastic leftovers, perfect for a nutritious and delicious lunch the following day. Embrace the ease of plant-based cooking and add this recipe to your regular rotation!
Explore More Tempeh Delights
If you’re as much of a tempeh enthusiast as we are, you’ll love these other protein-packed recipes. Expand your culinary repertoire with our BBQ Tempeh Bowl, savor the flavors of perfectly Marinated Tempeh, or enjoy a wholesome Tempeh Nourish Bowl.
Why You’ll Love This Vegan Tempeh Stir Fry
- Dietary Inclusivity: This recipe is naturally vegan and gluten-free, with options to easily make it peanut-free, catering to various dietary needs and preferences without compromising on taste.
- Nutritional Powerhouse: Tempeh is an excellent source of plant-based protein and fiber, making this stir fry incredibly satisfying and beneficial for your digestive health. It keeps you feeling full and energized.
- Lightning Fast: From prep to plate, this entire meal comes together in under 30 minutes, ideal for busy weeknights when you need a quick yet wholesome dinner solution.
- Waste-Reducing Wonder: It’s a fantastic recipe for utilizing any leftover grains (like rice or quinoa) and nearly any vegetables you have on hand in your fridge. Say goodbye to food waste!
- Versatile Sauce: The homemade stir-fry sauce is so good, you’ll want to keep it on hand! It’s perfectly balanced and can be used with any combination of vegetables and protein you desire, opening up endless stir-fry possibilities.
- Fantastic Leftovers: This dish tastes just as good, if not better, the next day. It reheats beautifully, making it perfect for meal prep and convenient lunches throughout the week.
- Customization King: Easily adapt this recipe to your liking. Swap out vegetables, adjust the spice level, or even change the protein. It’s designed to be flexible to suit your taste.
- Meal Prep Friendly: Prepare components in advance, or cook the entire dish and divide into portions for healthy, ready-to-eat meals all week long.
Ingredient Spotlight: Crafting Your Perfect Stir Fry
Creating an exceptional tempeh stir fry starts with understanding the role of each ingredient. Below, we’ll delve into the key components for both the vibrant stir-fry sauce and the main dish, offering insights and simple substitution ideas to help you tailor this recipe to your pantry and palate. For a complete list of ingredients, precise measurements, and detailed cooking instructions, please refer to the comprehensive recipe card located at the end of this post.
For the Irresistible Stir Fry Sauce
This homemade sauce is the secret to a truly amazing stir fry. It’s incredibly simple to prepare, naturally gluten-free and vegan, and delivers a complex, umami-rich flavor that will elevate any dish. You’ll only need a few staple pantry items:
- Tamari: Our choice for a gluten-free base, providing a deep, savory umami. If gluten isn’t a concern, traditional soy sauce works equally well.
- Rice Vinegar: Adds a crucial tang and brightness, balancing the richness of the other ingredients. Both seasoned and unseasoned varieties are suitable.
- Maple Syrup: Contributes a touch of sweetness to round out the flavors. Feel free to substitute with agave syrup or honey (if not strictly vegan).
- Natural Peanut Butter: Essential for a creamy texture and nutty depth. Ensure it’s natural, unsweetened peanut butter. For a peanut-free version, almond butter or sunflower seed butter are excellent alternatives.
- Sesame Oil: A non-negotiable for its distinctive, aromatic flavor. This isn’t just a cooking oil; it’s a key flavor enhancer and should not be substituted with other neutral oils.
- Chili Garlic Sauce: Brings a delightful warmth and gentle kick. Adjust the amount to your preferred spice level. Sambal Oelek or Sriracha are also fantastic options.
- Ground Ginger: Offers a warm, zesty note. For an even more pungent flavor, use 2 teaspoons of freshly grated ginger instead.
- Garlic: Freshly minced garlic provides robust flavor. As a convenient alternative, 1 teaspoon of garlic powder can be used.
- Cornstarch: A crucial thickening agent that gives the sauce its desirable glossy consistency, ensuring it beautifully coats the tempeh and vegetables.
For the Hearty Stir Fry Base
The star of our show, tempeh, is joined by a colorful selection of vegetables, creating a dish that’s both hearty and visually appealing. While our recipe features broccoli, bell pepper, and carrot, remember that flexibility is key in stir-frying. Feel free to incorporate more or fewer vegetables, mix and match with other stir-fry friendly options, or even double the tempeh for a protein-packed simpler version!
- Tempeh: You’ll need one 8-ounce package of plain, unseasoned tempeh. This fermented soybean block is a fantastic canvas for flavor, renowned for its firm texture and ability to absorb sauces beautifully. Cut it into ½-inch cubes for optimal crisping.
- Bell Pepper: Any color works, but red bell pepper adds a lovely sweetness and vibrant hue to the dish. Slice it thinly to ensure even cooking.
- Core Vegetables: The recipe calls for fresh broccoli florets, thinly sliced carrots, and chopped onion. These provide a great mix of textures and essential nutrients.
- Green Onion (Scallions): Used both within the stir fry for a mild oniony bite and as a fresh, aromatic garnish to finish the dish.
- Cooking Oil: Choose a neutral-flavored oil with a high smoke point, such as olive oil, avocado oil, canola oil, or grapeseed oil. This will be used for sautéing the tempeh and vegetables.
While this tempeh stir fry is delightful on its own, for a complete and satisfying meal, we highly recommend serving it over a generous portion of freshly cooked rice. Garnish with a sprinkle of toasted sesame seeds and thinly sliced green onions for an added burst of flavor and visual appeal.
Step-by-Step Guide: Mastering Your Vegan Tempeh Stir Fry
Follow these simple steps to create a restaurant-quality vegan tempeh stir fry in your own kitchen. Precision and preparation are key to a successful stir fry, so make sure all your ingredients are prepped and ready before you start cooking.
Step 1: Prepare the Flavorful Stir Fry Sauce
In a medium-sized bowl, combine all the stir-fry sauce ingredients: tamari, rice vinegar, maple syrup, natural peanut butter, sesame oil, chili-garlic sauce, ground ginger, minced garlic, and cornstarch. Whisk vigorously until all ingredients are thoroughly combined and the mixture is smooth. Set this vibrant sauce aside; it will be added at the end to bring all the flavors together.
Step 2: Achieve Crispy Golden Tempeh
Heat 1 tablespoon of your chosen cooking oil in a large non-stick pan or wok over medium-high heat. Once the pan is hot and the oil is shimmering, carefully add the cubed tempeh in a single layer. Cook the tempeh for 3-5 minutes per side, turning the cubes occasionally with tongs or a spatula. Your goal is to achieve a beautiful golden-brown crispness on all sides. This crispy exterior is crucial for the tempeh to maintain its texture once coated in sauce. Once thoroughly browned, remove the tempeh from the pan and transfer it to a plate, setting it aside for later.
Quick Tip for a Simpler Stir Fry: If you’re looking for an even quicker meal, consider simplifying the recipe to just tempeh and green onions. After cooking the tempeh in this step, return it to the pan, add the sauce and thinly sliced green onions, and cook for 2-3 minutes, stirring constantly until the sauce thickens and coats everything. For this simplified version, you might want to double the amount of tempeh for a heartier dish.
Step 3: Perfectly Stir-Fry the Vegetables
Using the same pan (no need to clean it!), add the remaining ½ tablespoon of oil along with 2 tablespoons of water. Exercise caution as the oil may spatter slightly if the pan is still very hot from cooking the tempeh. Add all the prepared vegetables – broccoli, bell pepper, carrots, and onion – along with a generous pinch of salt and pepper. Cover the pan and allow the vegetables to steam for 3-4 minutes. This initial steaming helps them tenderize quickly. Then, remove the lid and continue to cook for another 2-3 minutes, stirring frequently, until the vegetables are brightly colored and tender-crisp. They should still have a slight bite to them, maintaining their fresh texture.
Step 4: Combine and Finish with the Sauce
Return the crispy tempeh to the pan with the cooked vegetables. Pour the prepared stir-fry sauce evenly over the tempeh and vegetables. Cook for just 1 minute, stirring constantly to ensure everything is thoroughly coated in the luscious, thickening sauce. The cornstarch in the sauce will activate quickly, creating a beautiful glossy finish that clings to the ingredients.
Step 5: Serve and Enjoy Your Masterpiece
Your delectable vegan tempeh stir fry is now ready to be served! Divide it among bowls, spooning it generously over a bed of your favorite cooked rice. For an extra layer of texture and flavor, garnish each serving with a sprinkle of toasted sesame seeds and a scattering of fresh green onions (scallions). If you crave more heat, a drizzle of Sriracha or a dollop of sambal oelek will elevate the spice level to your liking. Enjoy this wholesome, satisfying, and incredibly flavorful meal!
Frequently Asked Questions About Vegan Tempeh Stir Fry
Stir-fries are incredibly versatile when it comes to vegetables! Feel free to mix and match based on what’s in season or what you have on hand. Excellent choices include green beans, mushrooms, bok choy, cauliflower florets, snap peas, snow peas, baby corn, water chestnuts, and thinly sliced cabbage or zucchini. The key is to cut all vegetables into similar-sized pieces to ensure even cooking.
Yes, this recipe is designed to be gluten-free as written. The crucial step is to ensure you use tamari instead of traditional soy sauce, as most soy sauces contain wheat. Always double-check the labels of all your ingredients, especially sauces and condiments, to confirm they are certified gluten-free.
Absolutely! Tofu makes a wonderful substitute for tempeh in this stir fry. To prepare tofu, press extra-firm or super-firm tofu to remove excess water, then cube it to ½-inch pieces. For best results, you can pan-fry or bake the tofu cubes until golden and slightly crispy before adding them back to the stir fry in step 4, just as you would with tempeh.
Yes, making this recipe peanut-free is very simple. Just substitute the natural peanut butter in the stir-fry sauce with an equal amount of almond butter or sunflower seed butter. Both options will provide a similar creamy texture and nutty flavor profile while ensuring the dish is safe for those with peanut allergies.
Expert Notes & Tips for Stir-Fry Success
- Crispy Tempeh is Key: Don’t rush the tempeh Browning step. Taking the time to get a beautiful golden-brown crisp on all sides ensures it holds its texture and adds a delightful chewiness to the finished stir fry. High heat and minimal flipping are your friends here.
- Uniform Vegetable Cuts: To ensure all your vegetables cook evenly and achieve that perfect tender-crisp texture, make sure to cut them into roughly the same size and thickness. This prevents some veggies from becoming overcooked while others remain raw.
- Prep Ahead is Paramount: Stir-frying is a fast-paced cooking method. Once you start, things move quickly! Have all your vegetables chopped, tempeh cubed, and sauce whisked and ready to go before you even turn on the heat. This “mise en place” approach guarantees a stress-free cooking experience.
- Adjust for Your Preference: If you prefer a stir fry with more sauce and a higher protein-to-veg ratio, consider reducing the total amount of vegetables to about 2 cups. Alternatively, you can double the tempeh and pair it with a simpler selection of vegetables, such as just green onions, broccoli, or bell pepper. Sometimes, a minimalist approach with just tempeh and scallions tossed in the sauce, served over rice, is incredibly satisfying!
- Don’t Overcrowd the Pan: Cooking in batches, especially for the tempeh, is crucial if your pan isn’t large enough. Overcrowding lowers the pan’s temperature, leading to steamed rather than properly browned ingredients.
- High Heat, Quick Cooking: Stir-fries thrive on high heat and quick cooking. This technique helps vegetables retain their crispness and vibrant color while developing a slightly caramelized flavor.
- Taste and Adjust: Always taste your sauce before adding it to the pan, and taste the finished stir fry before serving. Adjust seasonings like salt, pepper, or a dash more chili sauce as needed to suit your personal preference.
Storing Your Delicious Leftovers
Proper storage ensures your tempeh stir fry remains fresh and flavorful for future meals.
- Refrigeration: Allow the stir fry to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
- Reheating: For best results, reheat the stir fry in a pan on the stovetop over medium heat, adding a splash of water or a tiny bit of oil to prevent sticking and rehydrate the sauce. Stir occasionally until heated through. You can also reheat individual portions in the microwave, though the stovetop method yields a slightly better texture.
More Irresistible Plant-Based Stir Fry Recipes
If you loved this tempeh stir fry, you’re in for a treat with these other quick and flavorful vegan dishes:
- Vegan Drunken Noodles: Experience the addictive, saucy goodness of rice noodles tossed with an array of fresh vegetables and a spicy kick.
- Udon Stir Fry: A lightning-fast, 15-minute stir fry featuring thick, chewy udon noodles and your favorite veggies, perfect for a speedy meal.
- Cashew Tofu Stir Fry: A plant-based twist on a classic, this stir fry combines crispy tofu, crunchy cashews, and fresh vegetables in a delectable sauce.
- Teriyaki Tofu Stir Fry: Savor tender tofu and colorful vegetables generously coated in a sweet and savory homemade teriyaki sauce.
- Kale Chickpea Stir Fry: A quick and healthy option featuring nutrient-dense kale and protein-rich chickpeas bathed in a rich miso peanut sauce.
For even more incredible tempeh-centric meals, dive into these recipes: delightful Tempeh Tacos, wholesome Tempeh Buddha Bowls, a creamy Vegan “Chicken” Salad (made with tempeh!), satisfying Tempeh Grain Bowls, or our aromatic Garlic Herb Marinated Tempeh.
Vegan Tempeh & Veggie Stir Fry
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Ingredients
For the Stir Fry Sauce
- ¼ cup tamari or soy sauce, 60 mL
- 1 tbsp rice vinegar, 15 mL
- 1 tbsp maple syrup, 15 mL
- 2 tbsp natural peanut butter, 30 g
- 2 tsp sesame oil, 10 mL
- 2 tsp chili-garlic sauce, 10 g
- ½ tsp ground ginger
- 2 cloves garlic, grated
- 1/4 water, 60 mL
- 2 tsp cornstarch
For the Stir Fry
- 1 8 oz pkg tempeh, cut into ½-inch cubes
- 1 red bell pepper, thinly sliced
- 3 cups broccoli florets, 150 g
- 1 cup carrots, cut into thin half-moons (150 g)
- 1 small white onion, chopped (100 g/1 cup)
- 6 green onions, thinly sliced
- 1 1/2 tbsp oil, divided
- 2 tbsp water
For Serving
- cooked rice
- sesame seeds
- green onion
Instructions
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Make the Stir Fry Sauce: In a medium bowl, combine all of the stir-fry sauce ingredients (tamari, rice vinegar, maple syrup, peanut butter, sesame oil, chili-garlic sauce, ginger, garlic, water, and cornstarch). Whisk thoroughly until smooth and fully combined. Set aside.
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Cook the Tempeh: Heat 1 tablespoon of cooking oil in a large wok or non-stick frying pan over medium-high heat. Once the pan is hot, add the cubed tempeh in a single layer. Cook for 7-8 minutes, turning the cubes occasionally with tongs or a spatula, until they are golden brown and crispy on all sides. Remove the cooked tempeh from the pan and set it aside on a plate.
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Stir Fry the Veggies: Add the remaining ½ tablespoon of oil to the same pan, along with 2 tablespoons of water. Be cautious as the oil may spatter slightly if the pan is still hot. Add most of the thinly sliced green onions (reserving some for topping), broccoli florets, sliced carrots, chopped onion, and sliced bell pepper. Cover the pan and cook for 3-4 minutes to steam the vegetables. Uncover and continue to cook for another 3-4 minutes, stirring often, until the vegetables are tender-crisp and vibrantly colored.
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Finish Stir Fry: Return the crispy tempeh to the pan with the cooked vegetables. Pour the prepared stir-fry sauce evenly over the ingredients. Cook for just 1 minute, stirring constantly, until the sauce thickens and all the tempeh and vegetables are beautifully coated in the glossy sauce.
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Serve: Serve your finished vegan tempeh and veggie stir fry immediately over your choice of cooked rice. Garnish with toasted sesame seeds and the remaining fresh green onions for a perfect finish. For an added kick, drizzle with Sriracha or sambal oelek.
Video
Watch a video demonstration of this Vegan Tempeh Stir Fry: Tempeh Stir Fry Video
Notes
Nutrition facts provided do not include the cooked rice used for serving.
For a simpler, saucier stir fry with a higher tempeh-to-veggie ratio, you can double the tempeh and reduce the vegetables to 1-2 cups. Good choices for this simplified version include 1-2 cups of broccoli, a bunch of scallions, or a combination of both.
Nutrition
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Originally published May 5, 2019.