This High Protein Tempeh Stir-Fry Is Your New Secret Weapon
Stop settling for boring plant-based meals. This High Protein Tempeh Stir-Fry is fast, crispy, and packed with a savory ginger-soy glaze you’ll crave.
You’re ready to feel amazing, but you’re tired of boring salads. It’s time for a High Protein Tempeh Stir-Fry that actually tastes incredible.
This dish is the ultimate healthy reset for your busy week. It is fast, filling, and packed with bold, savory flavors. You will love how energized you feel after eating this.
Why You’ll Love This High Protein Tempeh Stir-Fry
This stir-fry is a total muscle-building powerhouse for plant-based eaters. You get serious protein without any of the heavy, greasy feelings.
It is perfect for meal prep because it stays crispy in the fridge. You will love having these leftovers ready for a quick, nutritious lunch.
Easy Cooking Steps
We are using a simple three-step process to get maximum flavor. First, we steam the tempeh to make it tender and mild.
Next, we sear it until it is perfectly golden and crisp. Finally, everything gets tossed in a glossy ginger glaze that coats every bite.
Ingredients You’ll Need
This recipe uses nutritious whole foods and simple pantry staples. The fresh ginger and garlic are the real stars here.
- 8 oz Tempeh, cut into 1/2-inch cubes
- 2 cups Broccoli florets
- 1 Red bell pepper, thinly sliced
- 1/2 cup Shelled edamame
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Avocado oil
- 1 teaspoon Cornstarch mixed with 1 tablespoon water
Step-by-Step
- Steam the cubed tempeh for 10 minutes prior to cooking to remove bitterness and improve absorption of the marinade.
- Whisk together the soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil in a small bowl to create the sauce base.
- Heat avocado oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
- Add the steamed tempeh to the pan and sear for 6-8 minutes, rotating frequently until all surfaces are golden brown and crisp.
- Incorporate the broccoli florets and sliced red bell pepper into the wok, stir-frying for 4 minutes until vegetables reach a crisp-tender state.
- Add the shelled edamame and pour the sauce mixture over the ingredients, stirring constantly to coat.
- Stir the cornstarch slurry into the pan and cook for 1 minute until the sauce thickens into a glossy glaze.
- Remove from heat and serve immediately.
Best Ways to Enjoy It
Serve this hot over a bed of fluffy brown rice. It also pairs beautifully with quinoa or thin rice noodles.
Add a sprinkle of toasted sesame seeds for extra crunch. This is the perfect meal for a post-workout recovery dinner.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days.
To reheat, use a skillet for best texture results and crunch. A quick microwave pulse also works if you are in a rush.
Recipe Tips
- Never skip the steaming step for the best tempeh flavor.
- Use a very hot pan to get that perfect golden sear.
- Prep all your vegetables before you start the heat.
- Freshly minced ginger provides a much better bite than powder.
- Don’t overcrowd the skillet or the tempeh won’t crisp up.
- Cut your tempeh into even cubes for consistent cooking.
- Adjust the maple syrup if you prefer a less sweet sauce.
Ways to Switch It Up
- Add a splash of sriracha for a spicy kick.
- Swap the broccoli for snap peas or baby corn.
- Top with crushed peanuts or cashews for added healthy fats.
Quick Answers
Why do I need to steam the tempeh?
Steaming removes the natural bitterness and helps it absorb the sauce better.
Can I use tofu instead?
Yes, but the texture will be softer and less nutty than tempeh.
Stop waiting and start cooking this amazing stir-fry right now!
— Jasmine
Ingredients
Method
- Steam the cubed tempeh for 10 minutes prior to cooking to remove bitterness and improve absorption of the marinade.
- Whisk together the soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil in a small bowl to create the sauce base.
- Heat avocado oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
- Add the steamed tempeh to the pan and sear for 6-8 minutes, rotating frequently until all surfaces are golden brown and crisp.
- Incorporate the broccoli florets and sliced red bell pepper into the wok, stir-frying for 4 minutes until vegetables reach a crisp-tender state.
- Add the shelled edamame and pour the sauce mixture over the ingredients, stirring constantly to coat.
- Stir the cornstarch slurry into the pan and cook for 1 minute until the sauce thickens into a glossy glaze.
- Remove from heat and serve immediately.
