Stir fried tempeh is an easy weeknight dinner or quick lunch that’s full of nutrients and plant based protein. Vegan, no marinating necessary, and ready in just 15 minutes.
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This year has thrown more than a few curveballs, leaving me tired and not wanting to cook at the end of the day. Thankfully, that has helped me develop a lot of delicious, easy dinner recipes like this tempeh stir fry!
This recipe really couldn’t be easier. There’s no need to marinate the tempeh and no need to mix up a stir fry sauce. Just slice, cook (on the stove top!), season, and eat.
Start a little rice before you get started and you’ll have a full meal. I’ve been loving rice made in my Instant Pot (affiliate link) lately. It’s so easy and comes out perfect every time!
What is tempeh?
Tempeh is a plant based protein made from fermented soybeans with various grains added on occasion. It has a hearty texture and a nutty flavor.
I love using tempeh as a meat substitute because of the texture and flavor. If you don’t like how squishy tofu can be, I definitely recommend trying tempeh!
Ingredients
- Tempeh
- Olive oil
- Garlic
- Ginger
- Snap peas
- Tamari/Soy Sauce
How to make easy stir fried tempeh
- Heat olive oil in a wok or skillet over medium heat.
- Add the tempeh and cook, stirring frequently, until lightly browned on all sides, about 5 minutes.
- Add the snap peas and cook until they are bright green and crisp tender, another 2-3 minutes.
- Add the garlic and ginger and cook 30-60 seconds or until fragrant but not burnt.
- Add the tamari and cook another 30 seconds or until it is fully absorbed/cooked off.
- Serve over rice with a sprinkling of sesame seeds and a drizzle of sriracha if desired.
Top tips
Do I need a wok to make tempeh stir fry?
I like using a wok to make stir fries, but a cast iron skillet or other large, non stick skillet would also work.
How do I prepare ginger?
Ginger comes in knobs from the grocery store. If you need 1 tablespoon of minced ginger I recommend purchasing a knob about 2 inches long to make it nice and easy and ensure you have enough.
You can use a spoon to scrape the skin off the knob, then use a sharp chef’s knife to finely mince it. Ginger is very fibrous, so don’t be concerned if you find little stringy bits in your meal – it’s just strands of ginger! You won’t notice them while eating.
Can I substitute ginger paste?
Yes, but be careful since ginger paste is more prone to burning than minced ginger. I used grated ginger in the photo above since I’ve made it both ways. I also like buying tubes of ginger paste to keep on hand for quick recipes like this one.
Is tempeh stir fry meal prep friendly?
Yes! You can make this recipe and it will keep beautifully as an easy lunch or dinner.
Tips for customizing stir fried tempeh
- Add your other favorite veggies such as baby corn, sliced carrots, red bell pepper, or mushrooms, keeping in mind that different vegetables cook at different times
- For a lower sodium option, choose low sodium tamari or soy sauce, or coconut aminos
- Swap the tempeh for the best crispy tofu, skipping the tamari in this recipe
- Serve over your favorite grain such as brown rice, quinoa, or bulgur or try cauliflower rice
More tempeh recipes
- BBQ Tempeh Stuffed Baked Potatoes
- Tempeh Tacos
- Vegan Tempeh Buddha Bowl
- Baked Vegetable Egg Rolls
- Healthy Vegan Lettuce Wraps
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Easy Stir Fried Tempeh
Ingredients
- 1 tablespoon olive oil
- 8 ounces tempeh, cut into small triangles
- 8 ounces snap peas
- 2-3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons tamari or soy sauce
- Cooked rice for serving , optional
Instructions
- In a wok or large, nonstick skillet, heat olive oil over medium heat.
- Add the tempeh and cook, stirring frequently, until lightly browned on all sides, about 5 minutes.
- Add the snap peas and cook until they are bright green and crisp tender, another 2-3 minutes.
- Add the garlic and ginger and cook 30-60 seconds or until fragrant but not burnt.
- Add the tamari and cook another 30 seconds or until it is fully absorbed/cooked off.
- Serve over rice with a sprinkling of sesame seeds and a drizzle of sriracha if desired.
Notes
Tips for customizing
- Add your other favorite veggies such as baby corn, sliced carrots, red bell pepper, or mushrooms, keeping in mind that different vegetables cook at different times
- For a lower sodium option, choose low sodium tamari or soy sauce, or coconut aminos
- Swap the tempeh for the best crispy tofu, skipping the tamari in this recipe
- Serve over your favorite grain such as brown rice, quinoa, or bulgur or try cauliflower rice
Catherine Castiglioni says
This recipe was so easy but more importantly DELISH. We used broccoli instead and put it over brown rice and wow! Next time though I may add more tamari because it was a but dry and may have been because we cooked it all in a wok and it evaporated all the oil and tamari. This will be in our rotation for sure, thank you!