30-Minute Tempeh Stir-Fry

Yummy! I made this today and added peas and used frozen brown rice instead of quinoa. I used the tamari instead of the coconut aminos is and it was delicious! I will make this again. It was a very warming and homely meal that was easy to make. I would 100% recommend it. I also love tempeh and so I was so happy to find a stir-fry recipe with tempeh in it. It adds a real nutty flavor and texture. Thanks for yet another wonderful recipe.

I love this! I added only two cups of rice and I would make a little more sauce next time because it’s so good, delicious! The fresh ginger made it perfect! My first time trying tempeh, won’t be the last!
Thanks for another keeper!

Sooo good, I made with peanut am butter and then another with sunflower seed butter. Both had good flavor, and the peanut butter was the best! Both I marinated for at least 24 hours, and the flavor was definitely there.

Just made this with a combination of leftover brown rice and quinoa. It was fantastic! I may have to cut down on the ginger and chilli garlic sauce to suit my kids palate next time! But it was absolutely yummy!

This recipe was so good. I was worried about the sauce but it was so flavorful and not too overpowering. I just used green beans and mushrooms for this recipe with the tempeh.

Made this tonight with Tofu and it was a huge hit!! Definitely going to be in our rotation going forward!

This recipe was so delicious and very easy to complete! I had liquid aminos so I used those instead, which I feel like made the sauce a little too salty. Other then that, it was the perfect recipe!

Full of flavour! I was in a hurry and didn’t fry the tempeh separately. I put it all in the wok, then added some soaked rice vermicelli. I didn’t mind the tempeh being soft, though.

This recipe tasted delicious. Loved the sauce. However, the recipe took at least an hour for me to completely make but it was worth it! I love your posts. They are so organized and easy to follow.

Not the type to comment on food blogs, but I had to mention that this is a delightful recipe. Minimal work for amazing taste.

I added some miso paste, since it’s been sitting in my fridge for a while. Also used soy sauce instead of coconut aminos. Other than that I followed the recipe ingredients pretty closely. Eyeballed a lot of stuff, which I rarely do, and it seems to have worked fine. So I’m thinking this is a forgiving recipe on top of all it’s other strengths.

Next time I make it, I’ll probably make 1.5x sauce and skip the extra soy sauce/aminos with the veggies. For anyone who cares about time considerations, this took me about an hour to make as a relatively unskilled chef.

I’ve never left comments with recipes before, but taking the time to do so for this! This is delicious.

Followed the recipe closely (I’m a capable but not a super confident cook when it comes to first times trying things) and it has the BEST flavor. Look forward to making another round this week. Honestly, this will likely be in the weekly rotation due to the variety of veggies that can be used and the efficiency from prep to on the table time.

I’m loving your cookbook and IG and blog recipes!

Made this tonight! So good! My daughter was surprised , impressed and very thankful! She loved it! Loved how the tempeh browns up. Think next time will cut it even smaller or even crumble to get more goodness covering more of it. I used what I had, mushrooms, red pepper, broccoli , carrots and green onion. Broccoli really gets the flavor in it thank you so so much for this amazing simple recipe! (We also did not add the quinoa but served the stir fry on top of it. )

Oops. Forgot to add the rating to my comment above. Definitely a 5 star recipe.

I love this recipe. It was so flavorfu and yummy. I will definitely recommend to others and keep in my rotation. Thank you.

Damn it so hubby didnt like the tempeh I keep trying to sneak it past him in various recipes over the years without telling him and he is just not a fan. I guess it reminds him of nutrela or soya that they eat in India where he grew up. BUT he really liked the flavors here so I will be repeating this with perhaps some tofu or edamame beans perhaps. I love tempeh tho sl I am a bit sad that I cant get it past him lol. Also on another note I used tahini in place of a nut butter and sriracha instead of chili garlic sauce as thats what I had and it was still insanely good. Even my toddler who likes zero spice ate some. Thx for another yummy vegan recipe!

Very flavorful! The only thing I felt it needed was some peanuts for a little crunch. I cooked some raw peanuts in a few drops peanut oil and sprinkled them over the top. This is such a great recipe and I look forward to making it again and again.

I originally had pulled up a different recipe, but I had a few spare minutes for meal prep and decided to make the sauce. I realized after I made it that it was a different recipe – your recipe. What a happy, happy mistake. I used to struggle with the chewy texture of tempeh until I started to steam it for 15 minutes. After steaming I let it marinate for the day. So versatile, I used zucchini, mushrooms, red pepper and the green onion. We will be making this again for sure. Thank you!

Wow, just made this and it’s delicious. Great flavors. A great weeknight meal. I had some trouble cooking the tempeh (first time). It was a little dry, but still a delicious dish.

Excellent !! I did not like tempeh before this recipe, and now I LOVE IT. Thank you so much!
Doing this recipe weekly with quinoa and all of the veggies in my fridge (brocoli, mushrooms, bell peppers, zucchinis, cauliflower, kale, spinach, swiss chard, carrots).

This was my first attempt at tempeh. I loved the taste, but I scorched the exterior pretty badly. I was sceptical about sauteeing the tempeh with the sauce and no oil…I had a well seasoned cast iron skillet but it immediately stuck although I heated pan first. I removed it to a non-stick skillet, but after one minute on low it burned some more. I still ate it but the carnivores opted for air fried chicken nuggets (ugh). They loved the sauce and veggies….I used the same ones you used. I will try again, but I’ve never had luck with tofu marinated and sauteed…the sauce was pretty thick on it though I’d thinned it out. I guess I just need to keep experimenting because the flavors are excellent.

Excellent recipe! I’m only about 2 months into my Vegan journey and I’m sure I’ll make this recipe many more times. As with every recipe I learn something new, this attempt was no different. Initially my iron skillet was way too hot and I burnt some of the tempeh but no worries I simply scraped it off and proceeded.
Bc I used only 2 cups brown rice I added Shirataki noodles, added a nice twist. Looking forward to using this great glaze with other dishes, thank u!

This was really good! I was skeptical, but it was delicious! Next time I think I’ll try using gochujang instead of the chili garlic sauce to give it that funky little tang. Thanks!

The best stir fry I’ve ever made! Love all of your recipes. Thank you for sharing your talents with us!!

This was SO SO SO good! All of your recipes make cooking so easy it gets me excited to branch out and try new dishes. Thank you so much for all that you do.

The perfect tempeh recipe! I followed it exactly as written (I only subbed soy sauce for coconut aminos) and I loved it. It even got the stamp of approval from my boyfriend as well. Love that it’s versatile and I can feel it’s gonna become a go-to dinner.

This was delicious! I did not have coconut aminos, so I used tamari. It was a little too salty, so I had to adjust with more lime juice and maple syrup. I will definitely pick up the coconut aminos for next time.

The glaze is the bomb! Wow, I am going to use it for other things as well. Great recipe. Thanks. I lookk forward to trying more:)

Just made this for diner with gluten-free chickpea tempeh. It turned out great.

Thank you as always!

I was looking for something new and different to do with tempeh and came across this recipe. I substituted almost everything to use what I had on hand, and this still came out tasty! The tempeh fried up deliciously crunchy. I used Newman’s Own peach salsa with 2 cloves of chopped garlic added, sunflower butter, olive oil, tamari with a touch of smoke flavoring, lemon juice, ground ginger, maple syrup, a light touch of ground chipotle pepper for the glaze in about the proportions indicated. I fried the tempeh until it looked like your photo, stir fried my veggies, added the rest of the glaze and cooked a bit more then added the tempeh back in. Served on brown basmati rice. Everyone liked it. I’ll definitely make it again.

Made this for dinner tonight. It took a little longer than 30 minutes (I’m a slow chopper) but it was absolutely worth it. Peanut-buttery goodness all around. Had it with leftover brown rice tonight and I’m going to try quinoa next. Thanks for another great, simple recipe!

I just made this and have some not so positive feedback. Some modifications: I substituted siracha & garlic for the chili-garlic sauce and a tad less peanut butter than called for because that was all I had. I don’t think these changes made a difference, since the flavor was pretty good. So here goes. I wouldn’t consider this a quick weeknight meal unless you are using pre-cut veggies. It took me an hour to make this and I am an experienced cook. Second, it is tough to fit 4 cups of veggies + greens and 3 cups of grains into a large cast iron pan and still be able to stir. I had to transfer to my oversized sauce pan. Not a big deal. Finally and probably most importantly, the addition of quinoa made this go completely south for me. It basically turned to veggies mashed together with quinoa. The tempeh was lost. The dish didn’t even need the quinoa. Without it there would have been enough sauce but it turned into a big mushy mess. Sorry!

This recipe is PHENOMENAL. So simple and very flavorful. I will be bookmarking this page to make again in the future. Can’t wait to prepare this again!

It was an MB week at my house! I made your portobello mushroom pizzas, eggplant parm, and rounded out the week with this tempeh stir fry. Wow, this stir fry was delicious! I absolutely loved the tempeh glaze and let it marinate the tempeh overnight. The veggies I used was broccoli, bell pepper, carrots, green onion, and a zucchini from our home garden. This dish is so versatile, and I love the idea of using it when you need to “clean out the fridge” and you can customize it with lots of different veggies. 10/10 will make again!

This has been in super heavy rotation since the day I first tried this! I have been waiting for this recipe all my life I think. I have used basmati rice and quinoa – I like the rice better even though I love quinoa. I usually just crumble half a block of tofu in instead of marinated tempeh. So easy. I keep the chili sauce out of the sauce so it’s not too spicy for my 3 year old, and my husband and I just drizzle it on top after serving. Sometimes we add toasted cashews if we’re feeling extra.

This was a very popular dish in my house. Really tasty and quite easy to make with what I had in the house. It’s going on the regular rotation!

I think I already gave a review of this recipe but I had to give another because its that’s good. Since I first made this recipe about 3 months ago I’ve been making it at least once a week. Its quick, easy, tasty, and filling. It works for either lunch or dinner. I grill the red bell pepper, red onion, and Anaheim pepper after the tempeh has cooked for a bit and then add in shredded carrot, cooked quinoa, green onion , and the leftover marinade after I turn the heat off. I top with kimchi, vegan mayo, sesame seeds and cilantro.

I just made this for the first time to take to work for lunch throughout the week! I must say this is one of the best recipes I have ever made and it will definitely be in my meal prep rotation. Some of the marinated tempeh did not make the final cut as it was impossible not to snack on it while the veggies were steaming… The veggies I used were kale, red and green bell pepper, squash, zucchini, carrot, and onion. SO GOOD!

This has become a repeat recipe for us! My husband (a reforming carnivore) absolutely loves it. We’ve made it with several veggie combos, and have yet to find one that doesn’t work, which is SO convenient when you’re trying to use up your produce. Thank you so much!

I was looking for a tempeh recipe with lots of veggies and gave this a shot. Pleasantly surprised, although I felt it was missing a few elements, hence 4 stars.

I used 2 tsp of the chili garlic sauce (because you can always add more), soy sauce instead of tamari, and a bag of frozen stir fry veggies instead of fresh. I also used 1/2 almond butter and 1/2 peanut butter. Next time I’ll use 100% crunchy peanut butter for a richer flavor and texture, which this recipe needs. It’s pretty much ALL softer foods, and although I liked it, it was a bit…homogenous. There was no crunch aside from the water chestnuts in the stir-fry mix. And yes I realize that starting with frozen veggies was going to add more moisture, so next time I’ll leave the lid off so there’s more sauteing (for crispier veggies) and less steaming (for softer veggies). I might even try baking the tempeh so it’s a little more interesting to chew. I’ll probably crush some peanuts and toast them to sprinkle as a garnish, too. And maybe add some fresh cilantro, because c’mon, it’s stir fry.

I’d also urge cooks to use sesame oil, not olive or canola. There is a nutty flavor to sesame oil that’s just perfect in the sauce. I’m sure peanut oil would also be delicious. My husband really, really enjoyed this dish and I know I can elevate it to something I’ll enjoy just as much as he does. It’s a very well-written & versatile recipe, and I’m already looking forward to experimenting with it again.

Super tasty. Made more marinade because we love sauce and used buckwheat noodles for starch. Thanks for sharing! Will make again. My 6 and 7 year old loved it! For the kids, added chili sauce at the table.

This is the 2nd recipe I tried using tempeh! And I love it! The first one I found online I DID NOT like way to salty and just like not good. This though! Has made me have a new found love for tempeh I’m excited n ow to try tempeh in different way. Boyfriend approved ** ??

This was incredible! Be warned if you, like me, have a fairly low tolerance for spicy food – I only used 2 tsp of chili garlic sauce, and that was just about as spicy as I could have possibly handled, but it was still DELICIOUS! I also used closer to 2 cups of quinoa instead of 3 because the proportions looked about right at 2, which could have been a factor in the spiciness level. Overall though, what a flavorful, healthy, and filling meal!

I used tofu instead of tempeh because that is what I had on hand but the recipe was amazing! My boyfriend and I both loved the sauce. Will be one of our favorites. Excited to try again but with tempeh.

This was so delicious! I added bok choy instead of kale, soy sauce instead of coconut aminos (I was out) and only added 2 tsp of chilli garlic sauce and found it to be the perfect level of spice. Thank you for the amazing recipe! Your recipes never fail me!

This recipe us absolutely fabulous and I plan on serving this to my non-vegan friends. Thank you so much !

Next time I will double the marinade and I served it with angel hair pasta ?

Delicious, easy and fairly quick to come together and all ingredients I usually have on hand. This is a keeper for me and would be tasty with any veggie combos you could dream up.
THANK YOU!

I make this with tofu instead of tempeh. Yum.

I found this recipe a couple weeks ago and it is my new favorite. Its healthy, quick, tastes great and works well for either lunch or dinner. I love adding Kim chi and cashew mayo to mine. Thanks for the recipe!

A solid weeknight dinner recipe. I’d add a little more peanut sauce next time. I pretty much followed the recipe, but minced a garlic clove and added red pepper flakes in lieu of the garlic-chili sauce, and subbed a smaller amount of tamari for the coconut aminos.

OMG. I made this for dinner last night and it was amazing. Mixed it with cauliflower rice and this was one of the best meals ever! I normally am not the biggest fan of tempeh but I let it soak in the sauce Overnight and that made a world of a difference. My husband and I were scraping our bowls to get every morsel out.

Excellent recipe . I used brown rice instead of quinoa and it was AMAZING! Thanks so much!

I made this, and I absolutely love it. HIGHLY RECOMMEND!!

My adjustments were minor: I omitted the sesame oil, used tamari instead of coconut aminos (as my aminos were flavoured) and used baby spinach instead of kale. I’m making this again today, and will use kale, but the baby spinach works really well too.

I love recipes like this, meals that can be used for lunch or dinner, and made in bulk for meal prep. I would love to see more of these. Thank you!!

Made this as the recipe stated, and it was Delicious! Spicy, tasty, very satisfying. My mega-carnivore husband repeatedly said he liked it and would like to have it again. Wonderful! The sauce/glaze is so yummy that I’ll probably increase the amount next time (although will leave the heat the same–it was perfect). Thank you!

This recipe was super simple, and SO DELICIOUS! I even messed up by under-cooking my rice, and I still ate the whole bowl because everything else was so yummy. I will DEFINITELY be making this again, in the very near future.

I made this as directed, (used almond buttter and rice)and it tasted good. But.,,,strongly recommend that the tempeh is cut into small cubes – no more than an inch square. Due to the marinade, it blackens easily, so lower heat a bit. I have had more sucess browning the tempeh first, and then marinating. My vegan family was not impressed.

So delicious! Used peanut butter with kale, quinoa, tomatillos, red bells, onion and mushroom. So easy. Thank you again

Dana,
I have always been suspicious of tempeh, so bland, so naaaahhh, but this recipe of yours just NAILED IT! Oh I can’t stop eating, it’s so delicious. The layering of flavours is just perfect. I used more vegetables: bok chow, red pepper, broccoli, green onions and kale. I overcooked the kale (darn) so I won’t be posting a picture anywhere because the colours are a bit off, but the flavour is to die for. My stovetop is now a mess but it’s so worth it!!! You’re the very best, Dana.

My husband and I both loved this. We marinated the tempeh for the minimum time, used a little extra chili garlic sauce, and choose red bell pepper, shredded carrots, broccoli, spinach, and shiitake mushrooms for our vegetables. We probably had 5-6 cups of vegetables rather than the 4 and it worked well other than my 10-inch see was almost overflowing. This is going to be a go-to easy, healthy meal for us.

This is a fantastic recipe. Super easy to make and will definitely be one I keep returning too. Thanks Dana!

Recipe was alot easier to make than I thought it would be. My husband is a meat and potatoes man and recently agreed to “lean” into plant based. He’s been open minded and has been trying, tho I can see it’s not his favorite. However last night he got up from his seat walked around the table and kissed me. He said this is the best thing I’ve made since we started this way of eating. He LOVED the flavors in it and said it’s a definite make again meal!

Holy moly this is delicious! I made it as is and honestly wouldn’t change a thing.

Love this recipe, husband loves anything with peanut sauce. Made enough to freeze, I do lots of batch cooking. This is a keeper!

I made this for my meal prep this week and I’m already out. I loved it! Only thing I did different is sub sesame oil for water.

I made this but I didn’t have limes so I used lemon juice. It wasn’t the taste that I wanted so I used some coconut amino vinegar and that did the trick. This recipe is a keeper for sure! My husband loves it and that’s great.

Minimalist Baker strikes again! This glaze was INCREDIBLE. Tempeh is my new found love. What a great recipe to spice up a simple everyday dish

I followed the recipe exactly and it was perfect. I never would have pan fried something with a peanut sauce before but it turned out really nice. Thank you!

I made this the other night. Substituted tofu for tempeh it was delicious and very easy.

Dana, you did it again girlfriend! This was delicious. Definitely going to be one of my new go-to’s whenever I have leftover grains to use up. Thank you!!!

Made this with PB2 instead of peanut butter and no oil to fit my macros, and it was so good!

I used 1 Cup extra veggies instead of tempeh, and leftover cooked millet. I used 1 Tbsp sriracha sauce to save time and apple cider vinegar (I forgot to buy a lime). Was delicious! Thanks!

Subbed Chicken for tempeh because I’m allergic to soy and it was great and simple!

This recipe was totally amazing. Thanks a lot, I loved it. The only thing I subbed was the coconut aminos (which I didn’t have) but I used tamari and it was perfect. Definitely a recipe I’m going to do on a regular basis!

Omigosh, so so so delicious! I had several bowls even though my belly was about to explode! My husband loved it, too. He asked me what the secret sauce was.
Thanks so much for another amazing recipe!

This was AMAZING. I used tamari and it somehow was too salty but tasted amazing on the quinoa/brown rice mixture I made. The veggies I used were rainbow carrots, chopped kale, mushrooms, zucchini (I forgot onion). I’m adding this to my weekly recipes. I’ve only ever had tempeh this good one other time. It charred quickly in the stainless steel pan I had on medium high heat w cooking spray and was phenomenal. Great recipe!!

This was yummy! A bit longer than 30 minutes (closer to 60), but that’s mainly because I’m quite a slow cook. Since I’m not vegan or gf, I used soy sauce and honey in place of coconut aminos and maple syrup. I also subbed 2 garlic cloves and a teaspoon of red pepper flakes for the chili garlic sauce. Super delicious!

My two year old and I are chowing down on this right now and enjoying it immensely! Since hubbie isn’t a fan of soy I subbed with “chicken” seitan and then used onions and broccoli for the veggies. It goes beautifully with quinoa and has a nice spice to it (so I’m especially pleased that the baby likes it). Definitely a repeat dish!

This recipe was AMAZING!!!

I made this tonight with noodles. So good! This recipe is a keeper.

Made for dinner tonight, subbed tofu for tempeh, and soy sauce for aminos. So good! Came together really fast. A definite keeper, thank you!

Made this tonight with tofu instead of tempeh (marinated for about 4 hrs, stirfried for about 10-12 min) and celery instead of green onions, and it was wonderful!