Vegetable Tempeh Stir-Fry

Experience the perfect blend of texture and flavor with this Vegetable Tempeh Stir-Fry. This dish combines nutty, golden-brown tempeh with a rainbow of crisp vegetables, all brought together by a savory and slightly sweet Asian-inspired glaze. It is an ideal high-protein, plant-based meal that comes together in just 30 minutes, making it a reliable choice for busy evenings.

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The secret to a great stir-fry lies in the preparation and the heat. By searing the tempeh first, you lock in a firm texture that stands up beautifully against the tender-crisp vegetables. The cornstarch in the sauce ensures everything is coated in a glossy, flavorful finish that highlights the ginger and garlic notes.

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), 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
• Garnish (optional): 1 tbsp toasted sesame seeds, fresh coriander or cilantro leaves

Instructions

Step 1: Prepare the Sauce

In a small bowl, whisk together the soy sauce, water, rice vinegar, maple syrup, toasted sesame oil, and cornstarch. Set this mixture aside for later.

Step 2: Sear the Tempeh

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 they are golden on all sides. Remove the tempeh from the wok and set aside on a plate.

Step 3: Sauté Aromatics

Add the remaining tablespoon of oil to the wok. Stir-fry the minced garlic and ginger for about 30 seconds until they become fragrant.

Step 4: Stir-Fry Vegetables

Add the sliced bell peppers, julienned carrot, sugar snap peas, and broccoli florets to the wok. Stir-fry for 4–5 minutes until the vegetables are just tender but still retain their crispness.

Step 5: Combine and Thicken

Return the cooked tempeh to the wok. Give the prepared sauce a quick stir to recombine the cornstarch, then pour it over the ingredients. Toss everything together and cook for 1–2 minutes, or until the sauce thickens slightly and evenly coats the tempeh and vegetables.

Step 6: Finish and Serve

Remove the wok from the heat. Stir in the sliced spring onions and garnish with toasted sesame seeds and fresh coriander if desired. Serve immediately.

Zusatztipps für die Zubereitung

For the best results, ensure your wok or skillet is very hot before adding the oil and ingredients. This helps achieve that classic stir-fry sear without making the vegetables soggy. Be sure to stir the sauce immediately before pouring it in, as the cornstarch tends to settle at the bottom of the bowl.

Varianten und Anpassungen

You can easily customize this dish by swapping the vegetables based on what is in season; mushrooms, baby corn, or zucchini make excellent additions. If you prefer a bit of heat, try adding a pinch of chili flakes or a splash of sriracha to the sauce mixture before cooking.

Serviervorschläge

This Vegetable Tempeh Stir-Fry is best served hot. It pairs wonderfully with a side of steamed jasmine rice to soak up the savory sauce, or you can toss it with soba noodles for a more robust meal.

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With its vibrant colors and balanced nutrition, this stir-fry is as pleasing to the eye as it is to the palate. Whether you are a long-time fan of tempeh or trying it for the first time, this simple method ensures a delicious result every time.

Recipe Questions

→ What makes tempeh different from tofu?

Tempeh is made from fermented whole soybeans, giving it a firmer texture and nuttier flavor compared to tofu. It holds up well during stir-frying and absorbs flavors beautifully while maintaining its shape.

→ Can I make this gluten-free?

Yes, simply substitute regular soy sauce with tamari, which is naturally gluten-free. All other ingredients including tempeh and vegetables are naturally gluten-free.

→ What vegetables work best for stir-frying?

Bell peppers, snap peas, broccoli, carrots, and onions are excellent choices as they maintain crisp-tender texture when cooked quickly. Avoid delicate vegetables that might become mushy.

→ How do I prevent the sauce from becoming too thick?

The cornstarch helps thicken the sauce slightly to coat the ingredients. If it becomes too thick, simply add a tablespoon of water while cooking until you reach desired consistency.

→ Can I meal prep this dish?

This stir-fry keeps well in the refrigerator for 3-4 days. Store tempeh and vegetables separately from sauce if possible, and reheat gently in a pan to maintain texture.

→ What can I serve with this stir-fry?

Steamed jasmine rice, soba noodles, or quinoa make excellent accompaniments. The dish also stands alone as a light, protein-packed meal.