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Tempeh Stir-Fry with Veggies and Sesame Soy Sauce Recipe

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4.3 from 11 reviews

A quick and flavorful Tempeh Stir Fry featuring sautéed tempeh, fresh bell peppers, and broccoli florets tossed in a tangy and slightly sweet soy-based sauce with garlic and ginger. This easy 30-minute recipe delivers a healthy, satisfying meal perfect for weeknight dinners, accompanied ideally by steamed rice and garnished with green onions and toasted sesame seeds.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Main Ingredients

  • 1 8oz pack of tempeh
  • 1 red bell pepper
  • 6 oz broccoli florets
  • 2 tbsp oil (divided)

Sauce

  • 1/3 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 2 tsp sesame oil
  • 3 cloves garlic, minced
  • 2 tsp fresh minced ginger

Thickening Agent (Optional)

  • 1/2 tbsp cornstarch
  • 2 tbsp cold water (for cornstarch slurry)

Garnishes (Optional)

  • Green onion, sliced
  • Toasted sesame seeds
  • Cooked rice, for serving

Instructions

  1. Prepare Ingredients: Cube the tempeh into bite-sized pieces, chop the red bell pepper, and cut broccoli florets into smaller pieces to ensure even cooking.
  2. Cook Vegetables: Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the chopped bell pepper and broccoli florets. Toss frequently and cook for about 7 minutes until the vegetables are tender-crisp. Remove them from the pan and set aside.
  3. Cook Tempeh: Add the remaining 1 tablespoon of oil to the same pan and increase heat to medium. Add the cubed tempeh and brown it on all sides for about 7 minutes, flipping frequently to get an even golden crust.
  4. Prepare Sauce: While the tempeh is cooking, whisk together soy sauce, rice vinegar, honey, lime juice, sesame oil, minced garlic, and minced ginger in a bowl.
  5. Combine and Simmer: Return the cooked vegetables to the pan with the browned tempeh. Pour the prepared sauce over the mixture and increase heat to medium. Stir to coat tempeh and vegetables evenly. Allow the sauce to simmer for approximately 4 minutes to meld the flavors.
  6. Thicken Sauce: In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry. Make a space in the middle of the pan and pour the slurry into the sauce. Continue to simmer for another minute while tossing to thicken the sauce and glaze the tempeh and veggies.
  7. Serve: Remove from heat and serve immediately, garnished with sliced green onions, toasted sesame seeds, and accompanied by steamed rice for a complete meal.

Notes

  • Tempeh can be steamed briefly before cubing to reduce bitterness if preferred.
  • Adjust honey quantity for more or less sweetness according to taste.
  • For a gluten-free version, use tamari instead of soy sauce.
  • The cornstarch slurry is optional but helps thicken the sauce for better coating.
  • Adding chili flakes or sriracha can spice up the dish if desired.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Vegan

Find it online: https://monicarecipes.com/tempeh-stir-fry-with-veggies-and-sesame-soy-sauce-recipe/