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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 (how to make brown rice) or noodles for a satisfying, meat-free meal the entire family will enjoy. It makes great leftovers, too!
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
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 corn
- Shredded cabbage
- 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, spicy peanut dipping sauce, or orange sauce.
How to Cook Tempeh Stir-Fry
Step 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.
Step 2: Then, add one tablespoon of oil to a large, high-sided skillet and heat it over medium-high heat. Meanwhile, chop the tempeh into small 1-inch rectangles. 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.
Step 3: 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.
Step 4: Add the remaining oil to the pan with the chopped vegetables and stir-fry for 5 minutes until tender-crisp. Add the ginger and garlic and stir-fry for 2-3 minutes until fragrant and tender.
Step 5: 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
Un-boiled tempeh will have a firmer, chewier texture, whereas boiling it (for 10-15 minutes) makes it softer and can remove any bitter taste that some tempeh may have. I usually skip the step, though.
Like tofu, tempeh is a bit of a porous flavor sponge. So with the right marinade, sauce, or spices, it is transformed. Combining the right flavors (like this vegan stir-fry sauce) with the slightly crisp texture and enhanced nuttiness you get from the sauteed tempeh, and you’re onto a winner.
Honestly, I love its versatility. Along with being a delicious protein in stir-fries, you can enjoy tempeh grilled or baked with your choice of marinade or sauce, added to wraps, sandwiches, salads etc. You can also crumble it up in vegan tacos, Bolognese, and more.
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 (like in this peanut noodle salad), etc.
- Rice – regular, brown rice (how to cook brown rice here), jasmine rice, basmati rice, etc.
- Quinoa – regular or tri-color. Here’s a complete guide to quinoa.
- Easy spanish cauliflower rice with salsa 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.
Easy Tempeh Stir-Fry
Equipment
Ingredients
Stir Fry Sauce
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 1 vegetable bullion cube
- ¼ cup of boiling water
- 3 tablespoons of soy sauce
- 1-2 tablespoons of sugar or agave
- 2 teaspoons of sesame oil
- Red pepper flakes, to taste
For the tempeh
- 2 tablespoons of high heat oil, divided
- 1 package of tempeh cut into bite size rectangles
- 2 cups of broccoli florets
- 1 red bell pepper, diced
- 1 thin carrot, sliced
- 2 teaspoons of minced ginger
- 2 garlic cloves, minced
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
Instructions
- In a small bowl, mix together the cornstarch and water. Dissolve the bullion cube in the hot water and add it to the cornstarch mixture. Then add remaining ingredients and whisk until fully mixed and set aside.
- Add one tablespoon of oil to a large pan and heat over medium-high heat.
- Add tempeh and cook for 3 to 5 minutes or until browning. Remove the cooked tempeh from pan and set aside.
- In the same pan, at medium heat, add one tablespoon of oil and add the broccoli, pepper, and carrots. Cook for 5 minutes stirring regularly to prevent burning. Add minced ginger and garlic and cook for 2 to 3 minutes or until fragrant and cooked.
- Add tempeh back into the pan and add the stir fry sauce. Mix well to coat the tempeh and veggies with the sauce.
- Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.
Notes
-
- 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.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I made this for dinner last week. it was so delicious. Packed full of flavor, colorful & healthy. This recipe will be part of my regular rotation.
so glad you enjoyed this yummy tempeh! It’s the absolute best!
Soo good!! 😊😊
Yess! The best stir fry!
This was my first time cooking tempeh, and the results were brilliant! Thank you for such a wonderful and easy to follow recipe.
Thank you so much! 🙂
Love how tasty this stir fry turned out!