Vegan Tempeh Stir Fry Recipe

This tempeh stir fry hits all the right notes: savoury, sweet, tangy, and seriously delicious.

📝 Ingredients

• 200 gram tempeh, cut into cubes
• 1 tablespoon sesame oil
• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 red chilli, finely chopped
• 1 medium onion, diced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 small capsicum, diced
• 1 sprig green onion, finely chopped
• 1 teaspoon toasted sesame seeds
• 1 tablespoon dark soy sauce
• 1 tablespoon red chilli sauce
• 1/2 tablespoon teriyaki sauce
• 1 teaspoon corn flour (corn starch)
• 1 teaspoon rice vinegar
• 1 Cup vegetable stock ((get recipe))
• 1/4 teaspoon salt or to taste
• black pepper to taste

👨‍🍳 Instructions

1. 1Heat 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.
2. 2Add the tempeh in a single layer. Fry for 3-4 minutes per side until golden brown and crispy.
3. 3Toss 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. 4Add 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).
5. 5Pour 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.
6. 6Sprinkle chopped green onion and toasted sesame seeds over the tempeh stir fry.
7. 7Serve tempeh stir fry with rice or quinoa.