Simple Tempeh Stir Fry
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!
Equipment
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
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.
Nutrition
Calories: 283kcal | Carbohydrates: 28g | Protein: 17g | Fat: 14g