Dinner / Chinese-inspired
Sesame Ginger Tempeh Stir-Fry
Golden tempeh, broccoli and peppers meet a ginger-soy sauce in a quick stir-fry. Serve over rice and finish with sesame seeds.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook rice according to the packet. Whisk soy sauce, vinegar and maple syrup.
Heat half the oil in a wok over medium-high heat. Brown tempeh for 5 minutes and transfer to a plate.
Add remaining oil, broccoli, carrot and pepper. Stir-fry for 5 minutes, adding 30 ml water if needed to soften the broccoli.
Add ginger and garlic for 30 seconds. Return tempeh, add the sauce and toss for 2 minutes. Serve over rice with sesame seeds.
0 of 4 steps complete
A little kitchen know-how
- Slice tempeh thinly to maximize the browned edges.
Make it yours & keep it well
Use firm tofu instead of tempeh; pat it dry before frying.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Read about slicing tempeh, following its packet instructions and adding a glaze near the end.
Estimated nutrition per serving
470 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Can I adapt this plant-based recipe?
Use firm tofu instead of tempeh; pat it dry before frying.
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