Vegan Stir Fry with Tempeh

Vegan Tempeh Stir Fry Recipe – This plant-based dish is quick and easy to make in just 30 minutes. It’s a healthy, delicious, and super satisfying meal that’s sure to please everyone at the table!

Close view of tempeh veggie bowl with white rice.

Why We Love this Tempeh Recipe

Fast, healthy, spirit delicious? Yes, yes, and yes!

This simple vegetarian duck Vegan Stir Fry with Tempeh recipe makes a fabulous bold and zesty Asian dish that everyone will love! Yup, even people who are practically carnivores.

It features tempeh as a healthy and tasty source of plant-based protein. The firm and toothsome tempeh is super satisfying with tender veggies! Everything is tossed with a tangy, slightly sweet, and spicy, umami reference sauce that’s similar to our all-purpose Vegan Stir Fry Sauce. But this is a lighter and less thick version made with chili garlic hot sauce instead of sriracha.

Ready in 30 minutes, you definitely want this quick and easy stir fry recipe in your weeknight dinner lineup. It’s also wonderful to meal prep for the week!

Tempeh vs Tofu

Tofu is a very familiar meatless protein in the US that is made from soybeans. It’s commonly available as silken, firm, and extra-firm – with the extra firm being used most often as a meat replacement in recipes. Even extra firm tofu is still rather soft compared to meat, and all varieties are quite mild in flavor.

On the other hand, tempeh is made with cooked and fermented soybeans. The result is a very firm protein that tastes slightly nutty, but absorbs other flavors well. The texture is more rustic and hearty than smooth tofu.

Top down bowl half filled with white rice and veggie tempeh stir fry.

Ingredients You Need

  • Tempeh – soy, or another legume-based variety you like
  • Sesame oil – or avocado oil
  • Hoisin sauce – most are vegan, but check the label
  • Soy sauce – I suggest low-sodium or coconut aminos
  • Garlic – minced
  • Ginger – freshly grated
  • Chili garlic sauce – spicy, tangy, and deliciously fragrant
  • Veggies – broccoli florets, carrots, bell pepper, and scallions (green onions)
  • Canned water chestnuts – drained
Cutting board with chopped carrots, red peppers, onions, and broccoli.

How to Make Tempeh Stir Fry

Cut the tempeh into 1-inch cubes. Chop all the produce and set aside.

In a jar or measuring pitcher, combine the hoisin sauce, soy sauce, minced garlic, grated ginger, and chili garlic sauce. Mix well.

Pro Tip: At this point, you can store the tempeh, veggies, and sauce in separate containers in the fridge to prepare ahead and cook that night or the following day.

Glass measuring cup with stir fry sauce.

Set a wok or large skillet over medium-high heat. Add 1 tablespoon of sesame oil to the pan. Once hot, add the tempeh cubes and stir fry for approximately 5-6 minutes, until golden on all sides.

Get the Complete (Printable) Vegan Tempeh Stir Fry Recipe Below. Enjoy!

Wok with cubes of sauteed tempeh.

Remove the tempeh from the pan and place it in a bowl. Add 3 tablespoons of the sauce to the tempeh. Stir to coat. (This allows the tempeh to absorb the moisture and soften a bit.)

Add the remaining sesame oil to the pan. Stir fry the scallion whites and carrots for 1-2 minutes. Stir in the red bell pepper and stir fry for another 1-2 minutes. Then add in the broccoli florets and drained water chestnuts, and stir fry for 1-2 minutes.

Wok with chopped vegetables.

Pour the tempeh cubes back into the pan. Add the remaining sauce, stir fry to cook the sauce, and coat all the vegetables and tempeh. If the sauce thickens too much, add ¼ cup of water to the pan. Stir and cook another minute. Then add more water if needed.

Add in the remaining scallion greens and stir.

Sauteed tempeh cubes, chopped veggies, and stir fry sauce cooking in a wok.

Serving Suggestions

Serve warm over steamed white rice, brown rice, or fried rice. Or toss with cooked spaghetti noodles or other pasta for a Lo Mein-style dish.

For a lower-carb option, you can enjoy this with Cauliflower Rice or Broccoli Rice. Hooray for veggies!

Close top down bowl with white rice and tempeh veggie stir fry.

Frequently Asked Questions

Which is healthier tempeh or tofu?

Because it is fermented and therefore easier to digest, tempeh is considered healthier than tofu. Yet both tempeh and tofu are still healthy meat-free options, and taste delicious when stir-fried with this amazing sauce!

What other vegetables go with stir fry?

Feel free to add or swap other veggies you like! Some great options include other colors of bell peppers, sliced ​​mushrooms, baby corn, snow peas, and sugar snap peas. Just about any hearty vegetable will do!

Do you need to boil tempeh before stir-frying?

Nope! Simply slice and toss the tempeh right into your wok to cook.

Can I make stir fry in advance? How long do leftovers last?

Yes, this is a great make-ahead recipe for your meal prep plans! It will keep well in the fridge for up to a week. Store in an airtight container.

Bowl of soy cubes with vegetables and rice.

Looking for more delicious plant-based recipes? Be Sure to Also Try:

Vegan Stir Fry with Tempeh

This plant-based dish is quick and easy to make in just 30 minutes. Vegan stir fry with tempeh is a healthy, delicious, and super satisfying meal that’s sure to please everyone at the table!

Servings: 4 servings

  • 1 pound tempeh
  • 2 tablespoons sesame oil or avocado oil
  • ½ cup hoisin sauce most are vegan
  • 3 tablespoon soy sauce
  • 2-3 cloves garlic minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon chili garlic sauce
  • 2 cups broccoli florets
  • 1 cup sliced ​​carrots
  • 1 red bell peppers seeded and chopped
  • 1 bunch scallions chopped and divided into whites and greens
  • 8 ounces water chestnuts drained
  • Cut the tempeh into 1-inch cubes. Chop all the produce and set aside.

  • In a jar or measuring pitcher, combine the hoisin sauce, soy sauce, minced garlic, grated ginger, and chili garlic sauce. Mix well.

  • Set a wok or large sauté pan over medium-high heat. Add 1 tablespoon of sesame oil to the pan. Once hot, add the tempeh cubes and stir fry for approximately 5-6 minutes, until golden on all sides.

  • Remove the tempeh from the pan and place in a bowl. Add 3 tablespoons of the sauce to the tempeh. Stir to coat. (This allows the tempeh to absorb the moisture and soften a bit.)

  • Add the remaining sesame oil to the pan. Stir fry the scallion whites and carrots for 1-2 minutes. Stir in the red bell pepper and stir fry another 1-2 minutes. Then add in the broccoli florets and drained water chestnuts, and stir fry for 1-2 minutes.

  • Pour the tempeh cubes back into the pan. Add the remaining sauce, stir fry to cook the sauce, and coat all the vegetables and tempeh. If the sauce thickens too much, add ¼ cup of water to the pan. Stir and cook another minute. Then add more water if needed. Add in the remaining scallion greens and stir. Serve warm over steamed rice, fried rice, or cauliflower, or broccoli rice for a lower carb option.

This recipe holds up well, making it great for make-ahead meal prep. The stir fry will keep well in an airtight container too up to 6-7 days in the fridge.

Serving: 1cup, Calories: 451kcal, Carbohydrates: 47g, Protein: 26g, Dish: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Cholesterol: 1mg, Sodium: 1368mg, Potassium: 984mg, Fiber: 6g, Sugar: 16g, Vitamin A: 6629IU, Vitamin C: 88mg, Calcium: 183mg, Iron: 5mg

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