Anti Inflammatory Tempeh Stir-Fry with Turmeric Ginger Sauce

Total time45 min

Prep time20 min

Cook time25 min

Anti Inflammatory Tempeh Stir-Fry with Turmeric Ginger Sauce

This vibrant stir-fry is the kind of weeknight dinner that looks impressive but comes together in under an hour, serving four with plenty of color and flavor on every plate. The sauce is where the magic happens — fresh grated ginger and ground turmeric are both well-regarded for their natural anti-inflammatory properties, and here they're whisked together with coconut aminos, toasted sesame oil, and a touch of honey into something deeply savory and just a little sweet. Tempeh gets seared in avocado oil until each cube is genuinely golden and crisp, which gives the whole dish a satisfying texture that holds up beautifully once the sauce goes in. The vegetable lineup — broccoli florets, red and yellow bell peppers, and zucchini — brings crunch, brightness, and a serious nutritional punch without any complicated prep. Everything lands on a bed of nutty brown rice, which soaks up the turmeric ginger sauce in the best possible way. A scatter of sesame seeds and sliced green onions at the end adds a finishing touch that makes it feel like something you'd order at a restaurant. It's the rare meal that genuinely tastes indulgent while checking every box you actually care about.

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Ingredients

4 servings

For the rice

2 cups brown rice, dry

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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1 tbsp toasted sesame oil
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp rice vinegar
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp red pepper flakes (optional)

For the stir-fry

1 package (8 oz) tempeh, cut into 1-inch cubes
3 tbsp avocado oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups broccoli florets
1 medium zucchini, halved lengthwise and sliced into half-moons
3 cloves garlic, minced

For serving

2 tbsp sesame seeds, for serving (optional)
3 green onions, thinly sliced, for serving (optional)

Instructions

1
Cook the brown rice according to package directions. Keep warm until ready to serve.
2
In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated ginger, turmeric, rice vinegar, honey, and red pepper flakes, if using, until combined. Set aside.

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