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Do you love Thai or Chinese takeout as much as I do? If so, I have a saucy tempeh stir-fry recipe that may cure your takeout cravings every time.
Sesame ginger tempeh stir-fry is full of flavor and packs a ton of nutrition–something you’re not always guaranteed when your food comes packaged in plastic or Styrofoam.
Veggie stir-fry isn’t always filling, so I like to add tempeh as a protein. With its firm texture and nutty, mushroom flavor, tempeh is incredibly versatile, and surprisingly delicious. You can slice it into strips or cubes, or crumble it like ground meat.
Your sesame ginger tempeh stir-fry starts with marinating tempeh strips in a sweet soy sauce with fresh garlic and ginger. If you can manage to not eat all of the tempeh before it’s finished marinating, you’ll be in good shape.(I can’t help but snack a little.)
Once the tempeh is well marinated, remove it from the marinade and create a roux by whisking in a little corn starch with what’s left of the marinade. This will be added towards the end to give the stir-fry a deliciously, saucy component that I love!
Choose 2-3 of your favorite veggies. I’m a fan Brussels sprouts, but I know they’re not everyone’s favorite. Bok choy, bell peppers, and snow peas are delicious options. However, in order for the sauce to shine through, keep it simple and don’t use more than three types of veggies.
I chose to serve my tempeh stir-fry over soba noodles, but it would be just as delicious over rice, quinoa or by itself.
- 8 oz Organic Tempeh, sliced into strips
- 1/2 sweet onion, diced
- 2 tbsp sesame oil
- 2 cup carrots, cut into 1/2″ pieces
- 1-2 handfuls broccoli florets
- 2 cups Brussels sprouts, quartered
- 1 medium yellow squash
- 4 servings of Buckwheat Soba Noodles, cooked per directions.
- 1/4 C Nama Shoyu Soy Sauce or coconut aminos (gluten-free)
- 2 T brown rice vinegar (I like Eden Organics)
- 3 T grade B maple syrup or raw honey
- 2 tsp. corn starch
- 5 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1/2 tsp. red pepper flakes (optional)
For the marinade, combine all ingredients except for the corn starch.
In a shallow dish, marinate tempeh for 1 hour.
While the tempeh is marinating, prep your veggies.
Once tempeh is ready, separate the marinade and the tempeh. Set aside.
Heat sesame oil in a large skillet or wok over medium heat. Saute your onions for 5 minutes or until translucent, then toss in the carrots. Continue to saute for about 5 minutes.
Add tempeh and brussels sprouts, stirring regularly.
Whisk the cornstarch into the marinade and add to the skillet along with the veggies. When adding your roux, make sure to stir until the veggies are well coated. (If you’re not one to enjoy thick sauces, cut back and use less of the roux.)
Cook for 3-5 minutes, or until sauce thickens.
Serve over soba noodles.
Get your stir-fry fix on and let me know how it goes!