Save This Vegetable Tempeh Stir-Fry is a vibrant, quick-cooking meal featuring nutty tempeh and a medley of crisp, colorful vegetables. Tossed in a savory, umami-rich sauce, it offers a perfect balance of textures and flavors, making it an ideal choice for a healthy and satisfying weeknight dinner.
Save Whether you are a long-time fan of tempeh or trying it for the first time, this dish showcases its unique texture beautifully against the crunch of bell peppers and broccoli. It is a versatile recipe that brings the essence of Asian-inspired cooking right to your kitchen.
Ingredients
- Protein: 250 g tempeh, cut into 1 cm cubes
- Vegetables: 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium carrot, julienned; 100 g sugar snap peas, trimmed; 100 g broccoli florets; 2 spring onions, sliced; 2 cloves garlic, minced; 2 cm piece fresh ginger, peeled and minced
- Sauce: 3 tbsp soy sauce (or tamari for gluten-free); 2 tbsp water; 1 tbsp rice vinegar; 1 tbsp maple syrup or agave nectar; 1 tsp toasted sesame oil; 1 tsp cornstarch
- Cooking: 2 tbsp vegetable oil (e.g., sunflower or canola)
- Garnish (optional): 1 tbsp toasted sesame seeds; Fresh coriander or cilantro leaves
Instructions
- Step 1
- In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch. Set aside.
- Step 2
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tempeh cubes and cook for 4–5 minutes, stirring occasionally, until golden on all sides. Remove tempeh to a plate.
- Step 3
- Add the remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Step 4
- Add the bell peppers, carrot, sugar snap peas, and broccoli. Stir-fry for 4–5 minutes until vegetables are just tender but still crisp.
- Step 5
- Return tempeh to the wok. Give the sauce a quick stir, then pour it over the stir-fry. Toss everything together and cook for 1–2 minutes, until the sauce thickens slightly and evenly coats the tempeh and vegetables.
- Step 6
- Remove from heat. Stir in spring onions and garnish with sesame seeds and coriander if desired. Serve hot.
Zusatztipps für die Zubereitung
For extra heat, add chili flakes or a splash of sriracha to the sauce. Ensure your wok or skillet is very hot before adding the vegetables to maintain their crisp texture. Note that this dish contains soy and sesame; always check product labels for hidden allergens.
Varianten und Anpassungen
You can easily swap vegetables based on the season or your preference; mushrooms, baby corn, or zucchini make great additions. For a gluten-free version, simply use tamari instead of regular soy sauce.
Serviervorschläge
This stir-fry pairs perfectly with a side of steamed jasmine rice or hearty soba noodles. Serve it hot and garnish generously with fresh coriander and toasted sesame seeds for the best experience.
Save Enjoy this wholesome and flavorful meal that brings together protein-rich tempeh and a burst of vegetable goodness in every forkful!
Common Questions
- → What vegetables work best in this stir-fry?
Bell peppers, snap peas, broccoli, carrots, and spring onions provide excellent texture and color. Feel free to substitute with mushrooms, baby corn, zucchini, or bok choy based on season or preference.
- → How do I prevent tempeh from being bitter?
Steaming tempeh for 10 minutes before cubing and cooking helps remove any bitterness. Alternatively, choose high-quality, fresh tempeh and cook until golden brown, which naturally mellow the flavor.
- → Can I make this gluten-free?
Simply replace regular soy sauce with tamari or coconut aminos. All other ingredients including tempeh and vegetables are naturally gluten-free, making this an easy adaptation.
- → What can I serve with this stir-fry?
Jasmine rice, brown rice, or soba noodles make excellent accompaniments. The dish also stands alone as a satisfying light meal, thanks to the protein-rich tempeh and hearty vegetables.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, though the vegetables will be slightly softer than freshly made. The flavors often develop and improve overnight.
- → Can I add more protein?
While tempeh provides ample protein at 15g per serving, you could add edamame, cashews, or extra-firm tofu cubes. For non-vegan versions, sliced chicken or shrimp work well too.