Vegetable Tempeh Stir-Fry

The rain was drumming against my kitchen window last Tuesday when I realized my CSA box was overflowing with vegetables I needed to use. I'd been experimenting with tempeh for months, trying to find that perfect balance between the fermented nuttiness and something that would actually make my family excited for dinner. This stir-fry emerged from that frantic weeknight energy, but it's since become one of those recipes I make when I want something that feels nourishing without demanding hours of attention.

My sister visited last month and watched me make this, remarking how she'd always been intimidated by tempeh until she saw how simple it could actually be. We stood at the stove together, drinking tea and catching up while the vegetables hit the hot oil with that satisfying sizzle that makes cooking feel so alive.

Ingredients

• 250 g tempeh: I've found cutting it into uniform cubes helps everything cook evenly
• 1 red and yellow bell pepper: The two colors make the final dish look so inviting
• 1 medium carrot: Julienned into matchsticks adds a lovely crunch
• 100 g sugar snap peas: Leave them whole for easier eating
• 100 g broccoli florets: Cut them small so they cook quickly
• 2 spring onions: These add a fresh bite at the very end
• 2 cloves garlic and 2 cm ginger: Mince them together for the aromatic base
• 3 tbsp soy sauce: Tamari works beautifully if you need gluten-free
• 2 tbsp water: This helps thin the sauce just right
• 1 tbsp rice vinegar: Adds brightness that cuts through the richness
• 1 tbsp maple syrup: Balances the salty soy sauce perfectly
• 1 tsp toasted sesame oil: A little goes a long way here
• 1 tsp cornstarch: This is what gives the sauce that glossy finish
• 2 tbsp vegetable oil: Split between the tempeh and vegetables
• 1 tbsp toasted sesame seeds: Optional but so worth it for texture
• Fresh coriander: Adds a pop of color and fresh flavor

Instructions

Whisk together your sauce:

Combine soy sauce, water, rice vinegar, maple syrup, sesame oil and cornstarch in a small bowl until smooth

Crisp the tempeh:

Heat 1 tablespoon oil in a wok over medium-high heat, add tempeh cubes and cook 4 to 5 minutes until golden

Build the aromatics:

Add remaining oil to the wok, stir-fry garlic and ginger for 30 seconds until fragrant

Cook the vegetables:

Add peppers, carrot, snap peas and broccoli, stir-frying 4 to 5 minutes until tender-crisp

Combine everything:

Return tempeh to wok, pour in sauce and toss 1 to 2 minutes until thickened

Finish and serve:

Remove from heat, stir in spring onions, garnish with sesame seeds and coriander

Save

Last week my neighbor smelled the ginger and garlic from her hallway and knocked on my door with a container of rice, asking to trade for whatever I was making. That's the kind of dinner this is.

Making It Your Own

I've swapped in whatever vegetables look good at the market, from mushrooms in autumn to zucchini in summer. The sauce works with almost anything you have on hand.

Serving Suggestions

While this stands alone beautifully, I love it over jasmine rice or alongside soba noodles for something more substantial.

Make-Ahead Wisdom

You can prep all the vegetables and whisk the sauce hours ahead, keeping everything separate in the refrigerator until you're ready to cook.

• Cut the tempeh right before cooking for the best texture
• Warm your serving bowls so everything stays hot
• Have your garnish ready before you start cooking

Save

There's something deeply satisfying about a meal that comes together in thirty minutes but tastes like you spent all day thinking about it.

Recipe Questions

→ What makes tempeh different from tofu?

Tempeh is made from fermented whole soybeans, giving it a firmer texture and nuttier flavor than tofu. The fermentation process also makes it easier to digest and adds beneficial probiotics to your meal.

→ Can I prepare the vegetables ahead of time?

Absolutely. Slice all vegetables and store them in airtight containers in the refrigerator for up to 2 days. The sauce can also be whisked together in advance and kept refrigerated until cooking time.

→ How do I prevent tempeh from being bitter?

Some tempeh can have a slight bitter taste. Steaming tempeh for 10 minutes before stir-frying helps remove bitterness. Alternatively, using a flavorful sauce like this soy-based one effectively masks any bitterness.

→ What other vegetables work well in this stir-fry?

Mushrooms, baby corn, zucchini, bok choy, snow peas, or green beans all work beautifully. Use whatever seasonal vegetables you have on hand, keeping pieces uniform in size for even cooking.

→ Is this dish gluten-free?

Yes, simply substitute regular soy sauce with tamari or coconut aminos. The other ingredients—including tempeh and vegetables—are naturally gluten-free, making it easy to adapt for gluten-sensitive diets.

→ Can I add more protein?

Edamame, cashews, or peanuts would complement the flavors well. You could also double the tempeh portion or add cubed extra-firm tofu alongside the tempeh for variety.