Indonesia · Vegetable and Mushroom Dishes

Tempeh Stir-Fry

30 min3 servings420 kcal

Crispy-edged tempeh cubes and stir-fried vegetables in a savory-sweet soy, ginger, and garlic sauce.

Tempeh Stir-Fry

Ingredients

  • tempeh, cut into 2 cm cubes or thick slices300 g
  • broccoli, cut into small florets200 g
  • red bell pepper1
  • medium carrot, julienned or thinly sliced on the diagonal1
  • snap peas or shelled edamame (cooked)100 g
  • garlic cloves3
  • fresh ginger1 tbsp
  • soy sauce or tamari3 tbsp
  • rice vinegar1 tbsp
  • maple syrup or coconut sugar1 tbsp
  • toasted sesame oil1 tbsp
  • cornflour dissolved in 2 tbsp cold water1 tsp
  • sriracha or chilli garlic sauce1 tbsp
  • neutral oil2 tbsp
  • sesame seeds and sliced scallion2 tbsp

Method

  1. 1Optional: steam the tempeh. If you want to remove any bitterness and make the tempeh more porous so it absorbs more sauce, place the cubes in a steamer or a pan of simmering water for 8 minutes. Drain and pat dry. This step is optional — skip it if time is short or if you enjoy the slightly nutty, robust flavor of tempeh straight. Make the sauce: whisk together soy sauce, rice vinegar, maple syrup, sesame oil, sriracha (if using), and the cornflour slurry in a small bowl. Set aside.
  2. 2Crisp the tempeh. Heat 1.5 tablespoons of neutral oil in a large wok or heavy pan over medium-high heat until the oil shimmers. Add the tempeh cubes in a single layer — do not crowd. Cook without moving for 3 minutes until a golden crust forms on the underside, then turn and cook on the remaining sides for another 3 to 4 minutes total until golden and slightly crispy on all sides. The tempeh should look caramelized and firm. Transfer to a plate.
  3. 3Stir-fry the vegetables. Add the remaining half tablespoon of oil to the same pan over high heat. Add the carrot and broccoli — they need the longest cooking time. Stir-fry for 2 minutes. Add the red bell pepper, garlic, and ginger. Stir constantly for another 2 minutes — everything should be starting to char at the edges but still have crunch. Don't let the garlic burn.
  4. 4Combine and sauce. Edamame should go in already cooked: boil frozen shelled beans for the time on the packet and drain them before this step; snap peas go in raw. Add the snap peas or edamame and the crisped tempeh back to the pan. Give the sauce a final stir (the cornflour settles) and pour it over everything. Toss and stir-fry over high heat for 60 to 90 seconds — the sauce will thicken, glaze, and caramelize slightly against the hot pan. Every piece should be coated.
  5. 5Serve immediately. Divide over cooked jasmine rice or soba noodles. Scatter with sesame seeds and sliced spring onion. Serve with extra sriracha or soy sauce on the side. This dish is best eaten right out of the pan while the tempeh is still crispy — the texture softens as it sits.