Vegetable Tempeh Stir-Fry

Experience a vibrant, quick-cooking meal with this Vegetable Tempeh Stir-Fry. Featuring nutty tempeh and a medley of crisp, colorful vegetables tossed in a savory sauce, this dish is perfect for a healthy, high-protein weeknight dinner that is both vegan and dairy-free.

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Stir-frying at medium-high heat ensures that the vegetables maintain their vibrant colors and crisp texture while the tempeh becomes beautifully golden. The savory blend of soy sauce, ginger, and garlic creates a delicious glaze that coats every ingredient perfectly.

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 (use 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, with steamed rice or noodles if preferred.

Zusatztipps für die Zubereitung

To achieve the best results, ensure your wok or skillet is properly heated before adding the ingredients. Pre-cutting all your vegetables and whisking the sauce ahead of time will make the fast-paced cooking process smooth and enjoyable.

Varianten und Anpassungen

You can swap vegetables based on the season or your preference, such as adding mushrooms, baby corn, or zucchini. For those who enjoy extra heat, try adding chili flakes or a splash of sriracha to the sauce. Use tamari instead of soy sauce for a strictly gluten-free version.

Serviervorschläge

This stir-fry pairs exceptionally well with jasmine rice or soba noodles. For a light dinner, it can also be served on its own or with a side of steamed grains to soak up the savory sauce.

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With 15 grams of protein per serving and a wealth of fiber from fresh produce, this Vegetable Tempeh Stir-Fry is as nourishing as it is flavorful. Enjoy this simple yet sophisticated dish whenever you need a quick, plant-based meal that doesn't compromise on taste.

Recipe FAQs

→ Can I substitute tempeh with tofu?

Yes, firm tofu works well as a substitute. Press it first to remove excess moisture, then cube and cook similarly to tempeh. Cooking time may vary slightly as tofu browns faster than tempeh.

→ What vegetables can I use in this stir-fry?

Feel free to customize based on season and preference. Great additions include mushrooms, baby corn, zucchini, bok choy, snow peas, or bean sprouts. Aim for a colorful mix and adjust cooking times accordingly.

→ How can I make this dish gluten-free?

Simply replace regular soy sauce with tamari or coconut aminos. Check that your other ingredients, particularly the tempeh and condiments, are certified gluten-free.

→ Can I prepare the sauce in advance?

Absolutely. Whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to 1 week. Give it a good stir before using as the cornstarch may settle.

→ What should I serve with vegetable tempeh stir-fry?

Steamed jasmine rice, brown rice, or soba noodles are classic accompaniments. For a low-carb option, serve over cauliflower rice or enjoy on its own as a satisfying main dish.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce. The vegetables will soften slightly upon reheating.