About this recipe

A hearty, plant-based stir fry featuring crispy pan-seared tempeh tossed with colorful vegetables in a savory, slightly sweet soy-ginger sauce. Ready in under 30 minutes, this vegan weeknight staple is packed with protein and bold umami flavor — perfect served over steamed rice or noodles.

Instructions

1. 1

   In a small mixing bowl, whisk together the soy sauce (or tamari), maple syrup, rice vinegar, cornstarch, and Sriracha (if using) until the cornstarch is fully dissolved. Set aside.

2. 2

   Heat 1 tablespoon of sesame oil in a wok or skillet over ^[medium-high heat]. Add the tempeh cubes in a single layer and cook undisturbed for 3–4 minutes until golden and crispy on the bottom. Flip and cook another 2–3 minutes until browned on all sides. Transfer to a plate and set aside.

3. 3

   Add the remaining 1 tablespoon of sesame oil to the same wok over ^[medium-high heat]. Add the white parts of the green onions, garlic, and ginger and stir-fry for 30 seconds until fragrant. Add the broccoli and carrot and stir-fry for 3–4 minutes until just tender-crisp. Add the red bell pepper and cook for another 2 minutes.

4. 4

   Return the crispy tempeh to the wok. Pour the sauce over everything and toss to coat. Stir-fry for 1–2 minutes until the sauce thickens and coats all the ingredients evenly. Remove from heat, top with the green parts of the green onions and sesame seeds, and serve immediately over steamed rice or noodles.