Tempeh (pronounced tem-pay) is a traditional Indonesian food made from fermented soybeans. Tempeh is the more textured, nutty, and protein-packed cousin of tofu. If tofu is like a smooth cheese, tempeh is hearty, and textured.
Firm and chewy. It doesn’t fall apart like tofu, which is why it’s so popular for grilling, slicing into “bacon” strips, or crumbling into taco “meat.” It has a distinct nutty, earthy, and slightly mushroom-like flavour.
When seared until crispy, it becomes the ultimate base for a vibrant, vegan stir-fry.
Why You’ll Love This Recipe
Protein Powerhouse: One serving of tempeh packs about 15-20g of plant-based protein.
Fiber-Rich: Unlike tofu, tempeh is a whole-food product, meaning it keeps you full for hours.
Meal-Prep Friendly: The leftovers actually taste better the next day as the tempeh absorbs more sauce.
Gut Health: The fermentation process creates prebiotics, which feed the good bacteria in your gut.
Ingredients You’ll Need
Tempeh cut into bite sized cubes.
Red Onion cut into cubes for the texture and savoury flavour.
Bell Peppers – red and yellow, cut into cubes.
Green Pepper for a bit of earthy bitterness to balance the sweetness.
Aromatics like garlic, ginger, and red chilli.
The “Magic” Stir-Fry Sauce includes soy sauce (tamari), rice vinegar, sweet chilli sauce, teriyaki sauce, corn starch, stock or water, salt and pepper.
Green Onion or scallions (finely chopped) and toasted sesame seeds.
Before you fry it, steam your tempeh for10 minutes. This removes the natural bitterness often found in fermented soy and softens the texture so it absorbs the sauce like a sponge.
2) Get it Crispy
Heat oil in a large skillet or wok over medium-high heat.
Saute ginger, garlic, and red chilli for 20 – 30 seconds to release aroma and infuse their flavour into the oil.
Add the tempeh in a single layer. Fry for 3-4 minutes per side until golden brown and crispy.
3) Sauté the Veggies
Toss in the onions and peppers. Sauté for about 5 minutes to soften it a bit. You want them “tender-crisp”—vibrant in color but with a slight bite.
4) Prepare Sauce & Simmer
Add all the listed sauce ingredients in a bowl along with salt, pepper, corn starch and water. Give your sauce mixture a quick whisk (cornstarch tends to settle at the bottom).
Pour it over the veggies and tempeh. Toss everything constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats every inch of the dish.
Sprinkle chopped green onion and toasted sesame seeds over the tempeh stir fry. Serve it immediately.
Serving Suggestion
Serve tempeh stir fry over a bed of rice, quinoa, shirataki or rice noodles. Top it with a sprinkle of toasted sesame seeds and some sliced green onions. Sides like cucumber salad, or stir fried broccoli takes the whole meal to restaurant level.
Kitchen Note: If you want an extra kick, drizzle some Sriracha or chilli garlic oil over the top right before serving!
Heat oil in a large skillet or wok over medium-high heat. Saute ginger, garlic, and red chilli for 20 – 30 seconds to release aroma and infuse their flavour into the oil.
Add the tempeh in a single layer. Fry for 3-4 minutes per side until golden brown and crispy.
Toss in the onions and peppers. Sauté for about 5 minutes to soften it a bit. You want them “tender-crisp”—vibrant in color but with a slight bite.
Add all the listed sauce ingredients in a bowl along with salt, pepper, corn starch and water. Give your sauce mixture a quick whisk (cornstarch tends to settle at the bottom).
Pour it over the veggies and tempeh. Toss everything constantly for 1 – 2 minutes until the sauce thickens into a glossy glaze that coats every inch of the dish.
Sprinkle chopped green onion and toasted sesame seeds over the tempeh stir fry.
Serve tempeh stir fry with rice or quinoa.
Recipe Notes:
Before you fry it, steam your tempeh for10 minutes. This removes the natural bitterness often found in fermented soy and softens the texture so it absorbs the sauce like a sponge.
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