• 8 oz (about 225g) tempeh, cubed
  • Two tablespoons of soy sauce
  • One tablespoon of hoisin sauce
  • One tablespoon of rice vinegar
  • One tablespoon of maple syrup or agave nectar
  • One tablespoon of sesame oil
  • One tablespoon vegetable oil (for cooking)
  • One onion, thinly sliced
  • Two bell peppers, thinly sliced (use a mix of colors for visual appeal)
  • Two carrots julienned
  • Three cloves garlic, minced
  • One tablespoon of ginger, minced
  • 1 cup broccoli florets
  • 1 cup snap peas, ends trimmed
  • Cooked rice or noodles for serving
  • Sesame seeds and chopped green onions for garnish (optional)


Prepare Tempeh:

In a bowl, toss the cubed tempeh with one tablespoon of soy sauce. Let it marinate while you prepare the other ingredients.

Make Stir-Fry Sauce:

In a small bowl, whisk together the remaining one tablespoon of soy sauce, hoisin sauce, rice vinegar, and maple syrup. Set aside.

Cook Tempeh:

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the marinated tempeh cubes and cook until golden brown on all sides. Remove the tempeh from the pan and set it aside.

Sauté Vegetables:

In the same pan, add a bit more oil if needed. Sauté the sliced onion, bell peppers, carrots, garlic, and ginger until the vegetables are slightly tender but still crisp.

Add Broccoli and Snap Peas:

Add the broccoli florets and snap peas to the pan. Continue to stir-fry for an additional 2-3 minutes until the broccoli is vibrant green and the snap peas are tender-crisp.

Combine and Cook:

Return the cooked tempeh to the pan. Pour the stir-fry sauce over the tempeh and vegetables. Toss everything together and cook for an additional 2-3 minutes, allowing the flavors to meld.


Serve the tempeh stir-fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions if desired.

This quick and flavorful tempeh stir-fry is a great way to incorporate plant-based protein and a variety of vegetables into your meal. Enjoy!

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