Simple Tempeh Stir Fry
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This Simple Tempeh Stir Fry is packed with crispy tempeh, TONS of veggies and a delicious soy-based stir fry sauce. Ready in 30 minutes!
A few months ago I had the BEST tempeh stir fry from a restaurant and I have been waiting to recreate something similar. And today is the day 🎉 we are making this Simple Tempeh Stir Fry! This stir fry recipe comes together super quick, and has very clean ingredients. The tempeh adds lots of protein and the stir fry sauce is super tasty! This is a great meal when you are craving takeout, but want something healthier!
Step One: Prep the Tempeh
To make the tempeh, first we are going to cube it. Next, add the cubes to a pan of boiling water and let it boil for 5 minutes. This step isn’t totally necessary, but boiling the tempeh takes away any bitterness and cooks it slightly.
Drain the tempeh and let it cool while you prep everything else.
Step Two: Make it Saucy
The sauce for this stir fry is super simple. Here is what you need:
- low sodium soy sauce
- vegan oyster sauce – or sub hoisin sauce
- agave – or sub maple syrup
- sriracha – if you like it spicy!
Add everything to a bowl and whisk to combine. Set aside until you are ready to use.
Step Three: Prep the Veggies
The most important part of this recipe is having everything prepped. Because once we start sautéing everything, you will need to move quickly.
For the veggies, I picked broccoli, snap peas, garlic, ginger, yellow onion, green onion, carrot and jalapeño. You can really play around with the veggie mix depending on what you have on hand.
You can also use a frozen bag of stir fry veggies if you’re short on time!
Step Four: Stir Fry it Up!
Like I said, once you start cooking, everything moves super fast!
Heat a little avocado oil in a large skillet over medium heat. Add the drained tempeh and brown on both sides (approx. 3 minutes per side). Take the tempeh out of the skillet and set aside.
Place the empty skillet back on the stove and heat up some sesame oil. Add the broccoli, yellow onion, whites of the green onion, jalapeño, carrot, ginger and garlic. Sauté for a couple minutes. Cover and steam for 2 minutes.
Add in the snap peas, tempeh and the sauce. Toss for 3-5 minutes, or until the sauce has caramelized and the veggies are cooked to your liking.
Step Five: Serve
And now you are ready to eat. You have lots of options when it comes to serving this.
You can keep it simple and just eat it as is. And trust me, it tastes great as is. But, if you want to make this even tastier, here is what I did!
Plate some leftover rice (or use a microwave pouch like I did) and top it with the stir fry. Drizzle on some spicy vegan mayo, sesame seeds and the leftover green onion.
This stir fry holds up well in the fridge, so it makes for great next day lunches!
Tips & Tricks
Boiling the tempeh helps cook it slightly and removes any bitterness.
If you are sensitive to heat, omit the jalapeño and sriracha.
I like my snap peas to have some crunch, which is why I wait to add them. You can add them with the rest of the veggies if you want them more tender.
You can sub fresh veggies with a bag of frozen stir fry veggies. Just know you will need to cook them off more so the water can evaporate.
Need more recipe inspo? Check these out:
Simple Tempeh Stir Fry
Ingredients
- 8 ounces tempeh cubed
- 1 tablespoon avocado oil
- 1 tablespoon sesame oil
- 1 head broccoli cut in florets, about 4 cups
- 1/2 yellow onion sliced
- 4 green onions diced, whites & greens separated
- 1 jalapeño diced, optional
- 1 large carrot shredded
- 1 teaspoon fresh ginger
- 3-4 cloves garlic minced
- 1 cup snap peas
- rice, spicy mayo, sesame seeds optional, for serving
FOR THE STIR FRY SAUCE
- 3 tablespoons low sodium soy sauce
- 2 tablespoons vegan oyster sauce or sub hoisin sauce
- 1 tablespoon agave or sub maple syrup
- 1 tablespoon sriracha optional
Equipment
Instructions
- Bring a pot of water to a boil. Add the cubed tempeh and boil for 5 minutes. Drain and allow to cool while you prep the veggies & sauce.
- Add all of the sauce ingredients to a bowl and whisk. Set aside.
- Heat the avocado oil in a large skillet over medium heat. Add the drained tempeh and brown on both sides (approx. 3 minutes per side). Remove from the skillet.
- Place the empty skillet back on the stove and heat up the sesame oil. Add the broccoli, yellow onion, whites of the green onion, jalapeño, carrot, ginger and garlic. Sauté for a couple minutes. Cover and steam for 2 minutes.
- Add in the snap peas, tempeh and the sauce. Toss for 3-5 minutes, or until the sauce has caramelized and the veggies are cooked to your liking.
- Serve the stir fry hot over rice and topped with spicy mayo, sesame seeds and the remaining green onion.
Video
Notes
- Boiling the tempeh helps cook it slightly and removes any bitterness.
- If you are sensitive to heat, omit the jalapeño and sriracha.
- I like my snap peas to have some crunch, which is why I wait to add them. You can add them with the rest of the veggies if you want them more tender.
- You can sub fresh veggies with a bag of frozen stir fry veggies. Just know you will need to cook them off more so the water can evaporate.
- The nutrition facts do not include any of the optional toppings/rice.
- For the spicy mayo: combine 2 parts vegan mayo, 1 part sriracha and lime juice to taste.
Super delicious — one of my favorite Savory Vegan recipes so far!