Easy tempeh stir-fry with crunchy veggies

Name: Easy tempeh stir-fry with crunchy veggies
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 7 oz tempeh; 7 oz broccolini; 1 red bell pepper; 2 scallions; 2 cloves garlic; 0.33 oz ginger; 1 tbsp starch; 2 tbsp soy sauce; 2 tbsp sweet chili sauce; 4 tbsp water; 2.5 oz baby spinach; 2 tbsp sesame oil; sesame seed (for garnish); jasmine rice (cooked, for serving); oil (for frying)

Based on 3 ratings

In app

Carolin Roitzheim

Food Editor at Kitchen Stories

"Quick to make, packed with flavor and, thanks to tempeh, full of good plant protein: This tempeh stir-fry is already your new go-to for healthy, colorful, and no-fuss meals. Tempeh is made from soybeans just like tofu, but its fermentation gives it a unique edge, making it firmer in texture, nuttier in taste and even more protein rich. In this recipe, it’s fried until crispy, then coated in a glossy sweet-salty sauce that pairs perfectly with those crunchy veggies. The best thing is that you can switch up those veggies depending on the season, your pantry, or simply what you like. Take some broccoli, snow peas, or pak choi; it’s all up to you here. Served with fragrant jasmine rice, this stir-fry is truly light yet so satisfying, ideal for any quick lunch or easy dinner day."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

tempeh

200 g

broccolini

red bell pepper

2 cloves

10 g

1 tbsp

2 tbsp

2 tbsp

sweet chili sauce

4 tbsp

water

75 g

baby spinach

2 tbsp

sesame oil

sesame seed (for garnish)

jasmine rice (cooked, for serving)

oil (for frying)

Utensils

cutting board, knife, 2 bowls, frying pan, tongs, cooking spoon

Nutrition per serving

Cal365

Fat14 g

Protein27 g

Carb38 g

Step 1/3
- 200 g broccolini
- 1 red bell pepper
- 2 scallions
- 2 cloves garlic
- 10 g ginger
- 200 g tempeh
- 1 tbsp starch
- cutting board
- knife
- bowl
Cut broccolini into bite-sized pieces, slice bell pepper into strips, and thinly slice scallions, keeping the white and green parts separate. Finely chop garlic and ginger. Cut tempeh into bite-sized pieces, place in a bowl, dust with half the cornstarch, and toss gently.
Step 2/3
- oil (for frying)
- frying pan
- tongs
- cooking spoon
Heat vegetable oil in a large pan or wok. Fry tempeh for approx. 5 min. until golden brown on all sides, then remove and set aside. In the remaining oil, sauté broccolini, bell pepper, scallion whites, garlic, and ginger for approx. 3–4 min.
Step 3/3
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp starch
- 4 tbsp water
- 75 g baby spinach
- 2 tbsp sesame oil
- sesame seed (for garnish)
- jasmine rice (cooked, for serving)
- bowl
Mix soy sauce, sweet chili sauce, and the remaining cornstarch with water, then add to the veggies. Let simmer briefly, then stir in tempeh and baby spinach. Season with more soy sauce to taste. Finish with a drizzle of sesame oil and sprinkle scallion greens and sesame seeds on top. Serve with cooked jasmine rice.
Enjoy your meal!