- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 3 tbsp
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 3 cloves
- 1 tbsp
- 300 g
- 2 tsp
- 1 tsp
- 1 pinch
Process
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Whisk the soy sauce, maple syrup, rice vinegar, sesame oil and cornstarch slurry in a small bowl until smooth. Set the sauce aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the tempeh cubes in a single layer and sear for 5–6 minutes, turning occasionally, until golden brown on most sides. Transfer to a plate.
Add the broccoli, red bell pepper and carrot to the hot pan. Stir fry for 4–5 minutes until the broccoli is bright green and crisp-tender.
Push the vegetables to one side, add the garlic and ginger to the center and cook for 30 seconds until fragrant, then stir everything together.
Return the tempeh to the pan. Pour in the sauce and toss constantly for 1–2 minutes until the glaze thickens and coats everything evenly.
Taste and add a pinch of salt if needed. Sprinkle with sesame seeds and serve hot over steamed rice or noodles.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the sear: tempeh straight from the package tastes bitter and bland. Searing it in a single layer until deeply golden is what makes this dish good.
- Steam the broccoli first if you like it softer: add 2 tbsp water, cover the pan for 2 minutes, then uncover and stir fry until the water evaporates.
- Keep the pan hot and do not crowd it. If your pan is small, sear the tempeh in two batches so it browns instead of steaming.
- The sauce thickens fast once it hits the pan. Have the cornstarch slurry fully dissolved and the heat at medium-high so the glaze turns glossy in about a minute.
Substitutions
- tempeh→firm tofu, pressed and cubed
- maple syrup→brown sugar or honey
- rice vinegar→apple cider vinegar or lime juice
- broccoli→cauliflower or green beans
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water for 3-4 minutes, or microwave covered for 1-2 minutes until steaming. Freezing is not recommended because the vegetables lose their crunch, but the stir fry can be frozen for up to 2 months if needed; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why does my tempeh taste bitter?
Tempeh can taste bitter if it is not seared properly or if it is old. Sear it in a single layer over medium-high heat until golden brown on most sides, which takes 5-6 minutes. You can also steam the tempeh for 10 minutes before searing to mellow the flavor.
Can I use tofu instead of tempeh?
Yes. Use 400 g of firm or extra-firm tofu, press it for 15 minutes to remove excess water, then cube and sear it the same way. Tofu browns faster, so check it after 4 minutes.
How do I make this stir fry gluten-free?
Use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Check that your cornstarch and sesame seeds are not processed on shared equipment with wheat. The rest of the ingredients are naturally gluten-free.
Can I make this ahead of time?
You can whisk the sauce and chop all the vegetables up to 1 day ahead and store them in separate containers in the fridge. For best texture, cook the stir fry fresh; reheated leftovers are good but the broccoli softens.
Why is my stir fry sauce not thickening?
The cornstarch slurry must be fully dissolved before it hits the pan, and the pan needs to be at medium-high heat. If the sauce stays thin, simmer it for another minute; if it is too thick, add 1 tbsp water at a time.
How do I know when the tempeh is done?
The tempeh is done when the cubes are deeply golden brown on at least two sides and firm to the touch, about 5-6 minutes of searing. It is already cooked when you buy it, so you are really just browning it for flavor and texture.
Can I add other vegetables?
Yes. Snap peas, mushrooms, bok choy or shredded cabbage all work well. Add quick-cooking vegetables like snap peas in the last 2 minutes so they stay crisp.
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