Vegan Tempeh Stir-Fry with Turmeric Ginger Sauce

Total time45 min

Prep time20 min

Cook time25 min

Vegan Tempeh Stir-Fry with Turmeric Ginger Sauce

Golden-seared tempeh cubes anchor this stir-fry, crisped in avocado oil until deeply browned on both sides for a satisfying, meaty bite. The vegetables stay vibrant and crisp-tender — bright bell peppers, just-charred zucchini, and broccoli florets that turn a beautiful bright green — all tossed with garlic straight in the same skillet. That sauce is the real star: coconut aminos, fresh ginger, and turmeric whisked together into a glossy, savory glaze that clings to every piece of tempeh and vegetable as it thickens in the pan. Piled over warm brown rice and finished with sesame seeds and green onion, it's the kind of bowl that feels indulgent but comes together fast on a weeknight. This one's an easy favorite to add to a vegan dinner rotation, with plenty of protein and texture in every forkful.

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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 Coconut Secret Ssng Sce Orig Soy Free - 16.9 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
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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
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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