Vegan Tempeh Stir Fry

Total time35 min

Prep time15 min

Cook time20 min

Golden-seared tempeh cubes anchor this weeknight stir fry, crisped in a hot skillet until deeply browned on both sides before joining a colorful mix of broccoli, carrot, and red bell pepper. Garlic and fresh ginger get bloomed right in the pan for a fragrant base, and a glossy, tangy sauce built from soy sauce, rice vinegar, and sesame oil clings to every piece as it simmers down to that perfect sticky-sweet consistency. A scatter of scallions and sesame seeds finishes things off with crunch and color, and it all comes together fast enough for a real dinner-tonight kind of meal. Serve it over rice or noodles for a satisfying, protein-packed plate that fits neatly into a vegan kitchen. This is the kind of stir fry you'll want in regular rotation — quick, saucy, and full of texture in every bite.

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Ingredients

4 servings

For the sauce

¼ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
See all
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp cornstarch
1 tsp sriracha (optional)

For the stir fry

1 package (8 oz) tempeh, cut into ¾-inch cubes
2 tbsp neutral oil, divided (such as avocado oil or canola oil)
1 red bell pepper, thinly sliced
2 cups broccoli florets
1 medium carrot, thinly sliced on the diagonal
3 cloves garlic, minced
1 tbsp fresh ginger, grated
3 scallions, thinly sliced, white and green parts separated

For serving

1 tbsp sesame seeds (optional)
cooked rice or noodles, for serving

Instructions

1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, cornstarch, and sriracha (if using) until the cornstarch is fully dissolved with no lumps. Set aside.
2
Heat 1 tbsp of the neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the tempeh cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer the tempeh to a plate and set aside.

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