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Ginger Tempeh Stir-Fry Recipe

Vegan Ginger Tempeh Stir-Fry

  • Author: F&R TEAM

Description

Protein-packed plant-based stir-fry with sweet-savory sauce and crisp vegetables

 

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Ginger Tempeh Stir-Fry Recipe

Ingredients

Scale

For the Stir-Fry:

  • 8 oz tempeh, cubed (naturally fermented protein powerhouse)
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips (creates gorgeous color variety)
  • 1 cup fresh snow peas, trimmed (naturally vegan crisp perfection)
  • 2 tablespoons sesame oil (don’t substitute—this flavor is essential)

For the Sauce:

  • 1/4 cup soy sauce or tamari (use good quality for best flavor)
  • 2 tablespoons pure maple syrup (creates perfect sweet-salty balance)
  • 1 tablespoon fresh ginger, minced (don’t use powdered—fresh creates authentic depth)
  • 2 cloves fresh garlic, minced (essential aromatic complexity)
  • 1/2 teaspoon red pepper flakes (adjust to your heat preference)

For Serving:

 

  • Cooked brown rice (fluffy and nutritious base)
  • Green onions, chopped for garnish (adds brightness and color)
  • Sesame seeds for garnish (makes it look restaurant-fancy)

Instructions

  1. Create the magic sauce by whisking together soy sauce, maple syrup, minced ginger, minced garlic, and red pepper flakes until glossy and well combined.
  2. Heat your wok by warming sesame oil in a large skillet or wok over medium heat—proper temperature creates perfect browning without burning.
  3. Brown the protein by adding cubed tempeh and sautéing until golden brown on all sides, about 5-7 minutes—don’t stir too frequently for best texture.
  4. Add the rainbow by incorporating bell peppers and snow peas, cooking 3-4 minutes until crisp-tender and gorgeously colored—they should still have crunch.
  5. Glaze to perfection by pouring the beautiful sauce over everything, stirring to coat evenly and cooking 2-3 minutes until glossy and irresistible.
  6. Serve immediately over fluffy brown rice, garnished with chopped green onions and sesame seeds for that restaurant-quality presentation.

Notes:

  • Don’t skip proper tempeh browning—it transforms the flavor from bland to incredible
  • Vegetables should stay crisp-tender with vibrant colors for best texture and nutrition
  • Serve immediately while hot for the perfect combination of textures

Storage Tips:

  • Keeps in fridge for 3-4 days and actually tastes better as flavors meld
  • Reheats beautifully in a skillet with a splash of water if needed
  • Perfect for meal prep—make a big batch for quick healthy dinners all week

Serving Suggestions:

Perfect over brown rice or quinoa, incredible with Asian cucumber salad, or serve alongside vegetable spring rolls for a complete Asian feast.

Mix It Up:

 

  • Mushroom Medley: Add shiitake mushrooms or broccoli with the peppers
  • Protein Boost: Include edamame or cashews for extra richness
  • Tropical Twist: Add fresh pineapple chunks for sweet and savory Hawaiian vibes
  • Spicy Kick: Increase red pepper flakes or add fresh sliced chilies for heat lovers

Find it online: https://forkandroots.com/ginger-tempeh-stir-fry/