This Tempeh Stir-Fry recipe is not only versatile, but it’s easy to make and super tasty. There’s nothing better than a protein-packed vegetarian dinner recipe that you can prep ahead of time OR throw together in 30-minutes on a weeknight.
If you tend to use tofu for stir-fry recipes, then change up your routine with tempeh stir-fry. I personally like the taste of tempeh more than tofu because it’s a bit nuttier and it has more bite than tofu. And the best part about any type of stir-fry is that you can throw in any vegetables in your fridge.
Going out of town for the weekend? Whip up a stir-fry to use all the vegetables that might go bad and reduce food waste.
What is tempeh?
If you’re thinking “What the heck is tempeh?”, you’re not alone. Tempeh is a fermented soybean that has 16 grams of protein in just 3-ounces. The fermentation process used to create tempeh helps breed probiotics, which are the beneficial bacteria that live in your gut. [Learn more about probiotics in this comprehensive post.]
How to make Tempeh Stir-Fry
This Tempeh Stir-Fry is made in one big skillet. Essentially, you cook the delicious crunchy veggies in some oil and garlic, add the crumbled tempeh and sauce and you’ve got a hearty dinner.
I used a combination or peppers, onions, garlic, carrots, broccoli and radishes because I enjoy crunchy veggies in my stir-fry.
Tempeh usually comes in a big block. To crumble it, take it out of the package and use your fingers to pull it apart. It should easily come apart and crumble into tiny pieces. If you prefer to eat it in block form, that works too! Slice it into whatever size blocks you like.
The sauce for this stir-fry is three simple ingredients– hoisin, rice vinegar and sesame oil. Hoisin sauce is also made from fermented soybeans, and it’s has a really great umami, sweet and tangy flavor profile. [Learn more about what to do with hoisin sauce here.]
Rice vinegar adds a little bit of acidity to the dish. Sesame oil has an extremely strong sesame taste, so use it sparingly. A little bit of sesame oil goes a long way!
Can I make additions or substitutions?
The answer is almost always yes! If you like different veggies, throw them in the stir-fry. Or if you prefer tofu instead of tempeh, that works as well. Here are a few of my favorite additions and substitutions
- Top the stir fry with chopped scallions
- For extra spice, use sliced jalapeños as a topping
- Use a leafy green, like bok choy or swiss chard, in the stir-fry
- Throw some sesame seeds on top for extra texture
- Try cauliflower instead of broccoli
- Pair the stir-fry with a whole grain, like brown rice or quinoa
How to meal prep Tempeh Stir-Fry
If you want to make this meal ahead of time, it will definitely stay in the fridge for 3 to 4 days. You don’t need to modify the recipe or preparation at all. Once it’s all cooked, separate it into containers and refrigerate.
For a more filling dinner meal, pair the stir-fry with brown rice or quinoa. If you plan on eating it for lunch, the combination of the protein-rich tempeh and fiber-rich veggies should be enough to fill you up. Broccoli does have a lot of fiber, so you might not want to eat it before a workout.
When you’re ready to eat, microwave on high for 1 minute and add your favorite toppings.
Tempeh Stir-Fry with Broccoli & Hoisin Sauce
- 2 tablespoons vegetable oil
- 1 bell pepper any color, chopped
- 1/2 white onion diced
- 2 garlic cloves minced
- 2 carrots peeled and chopped
- 2 radishes sliced
- 1 head of broccoli chopped
- 1 block of tempeh crumbled
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoons sesame oil
- sliced jalapeno
- chopped scallions
- sesame seeds
Heat a large skillet over medium high heat and add vegetable oil.
Add the bell pepper, white onion and garlic to the skillet and cook for 2 minutes. Then add the carrots, radishes and broccoli and cook for an addition 3-5 minutes or until carrots begin to soften.
Add the crumbled tempeh to the skillet and cook for 3-5 minutes or until tempeh begins to brown.
Meanwhile, in a small bowl whisk together the hoisin sauce, rive vinegar and sesame oil.
Turn the pan down to low heat, and pour the sauce into the pan. Cook for 2-3 minutes until the liquid begins to boil.
Remove from the heat and add any of the optional toppings.