Vegetable Tempeh Stir-Fry (Printer version)

Nutty tempeh and crisp vegetables in savory sauce

# What You'll Need:

→ Protein

01 - 8.8 oz tempeh, cut into 0.4 inch cubes

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 3.5 oz broccoli florets
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 0.8 inch piece fresh ginger, peeled and minced

→ Sauce

10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 2 tablespoons water
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon maple syrup or agave nectar
14 - 1 teaspoon toasted sesame oil
15 - 1 teaspoon cornstarch

→ Cooking

16 - 2 tablespoons vegetable oil such as sunflower or canola

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Fresh coriander or cilantro leaves

# Directions:

01 - In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add tempeh cubes and cook for 4-5 minutes, stirring occasionally, until golden on all sides. Transfer to a plate.
03 - Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, sugar snap peas, and broccoli. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
05 - Return tempeh to the wok. Stir the sauce and pour over the stir-fry. Toss everything together and cook for 1-2 minutes until sauce thickens and coats the tempeh and vegetables.
06 - Remove from heat. Stir in spring onions and garnish with sesame seeds and coriander if desired. Serve hot with steamed rice or noodles.

# Expert Advice:

01 -
  • It's ready faster than you can order takeout, which means no hangry moments in your kitchen.
  • Every vegetable stays crisp instead of turning into mush, thanks to that quick-cooking magic of high heat.
  • The tempeh gets nutty and golden in a way that even skeptics find surprisingly satisfying.
02 -
  • Don't crowd your pan when browning tempeh because it needs space to get golden rather than steaming in its own steam, so work in batches if you have to.
  • The sauce thickens quickly once it hits the heat, so have everything cooked and ready before you pour it in or you'll end up with a gluey mess instead of something silky.
03 -
  • Keep your wok or pan moving constantly once vegetables hit the heat because that constant tossing is what keeps them from steaming and gives you that restaurant-quality result.
  • Make your sauce and prep all your vegetables before you start cooking because once the heat is on, there's zero time to stand around chopping things.
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