Enjoy the nutty flavors of tempeh (a fermented soybean product) paired with the fresh bite of colorful vegetables, creating a wholesome and flavorful dish that’s both hearty and satisfying. Elevate your weeknight dinner routine with this quick and nutrient-dense plant forward favorite!
Tempeh Stir Fry
Equipment
- Small mixing bowl
- Whisk
- Measuring cups/spoons
- Knife, cutting board
- Large rimmed skillet
- Spatula
Ingredients
Glaze Ingredients:
- 3-4 teaspoons chili garlic sauce
- 4 tablespoons creamy peanut butter or any nut/seed butter
- 4 teaspoons sesame oil
- ¼ cup tamari
- 4 teaspoons lime juice
- 3 teaspoons fresh ginger grated (or sub ½ teaspoon ground ginger)
- 1 teaspoon maple syrup
- 3-4 tablespoons water
Other Ingredients:
- 8 ounces tempeh chopped
- 4 teaspoons sesame oil
- 2/3 cup green onion chopped
- 4 cups mixed vegetables chopped ex: red bell pepper, broccoli, carrots & kale
- 4 teaspoons tamari
- 3 cups leftover cooked grains quinoa, brown rice, or uncooked cauliflower rice
Instructions
- Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, tamari, lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
- Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness.
- Add the chopped tempeh to the glaze and toss to coat. Cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.
- Heat a large, rimmed skillet over medium heat. Spoon in the tempeh once hot, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
- Add sesame oil, green onion, and mixed vegetables to hot skillet (if adding greens, wait to add until step 6). Season with a bit of tamari and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). Add 1-2 teaspoons of water to loosen if vegetables are sticking to the pan.
- Add your greens and grains to the pan and sauté for 3-4 minutes, or until warmed through and slightly browned. Add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in a skillet with a bit of sesame oil.