Sticky Tempeh Stir-Fry Recipe
Introduction
This sticky tempeh stir-fry is a flavorful and wholesome dish perfect for a quick weeknight dinner. Packed with vibrant vegetables and a sweet-savory sauce, it pairs beautifully with brown rice for a satisfying meal.
Ingredients
- 2-3 tbsp vegetable oil
- 200g tempeh, torn into chunks
- 1 red onion, finely sliced
- 3 garlic cloves, roughly chopped
- 1 stick of lemongrass, chopped into thirds (optional)
- 2cm piece of ginger, peeled and roughly chopped
- 1 red chilli, roughly chopped (deseeded if you prefer)
- 100g mange tout, sliced at an angle
- 100g long-stem broccoli, chopped
- 2 tbsp low-sodium soy sauce
- 1½ tbsp brown sugar
- 15g coriander, roughly chopped
- 200g pouch cooked brown rice
Instructions
- Step 1: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat. Once shimmering, add the tempeh chunks and fry for 3-4 minutes until golden and charred at the edges. Remove from the pan and drain on kitchen paper.
- Step 2: Add a drizzle of oil if the pan is dry, then fry the sliced red onion for 3-4 minutes, stirring continuously until softened. Add the garlic, lemongrass (if using), ginger, and chilli. Cook for another 3 minutes, stirring frequently until fragrant.
- Step 3: Toss in the mange tout and broccoli, then pour 50ml of water into the pan to create steam. Cook for 3-4 minutes until the vegetables are tender-crisp.
- Step 4: Stir in the soy sauce and brown sugar. Return the tempeh to the pan and toss well to combine. Cook for another 2-3 minutes until everything is tender and sticky. Stir in half of the chopped coriander.
- Step 5: Cook the brown rice according to the package instructions. Divide the rice between two bowls, top with the tempeh stir-fry, and sprinkle with the remaining coriander before serving.
Tips & Variations
- For a milder dish, remove the seeds from the red chilli before chopping.
- Try using tamari instead of soy sauce to make this dish gluten-free.
- Add other vegetables such as bell peppers or snap peas for extra color and crunch.
- If you can’t find tempeh, firm tofu can be used as a substitute, though the texture will vary.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. The stir-fry may thicken when cooled, so add a splash of water if needed when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish without lemongrass?
Yes, lemongrass is optional and adds a citrusy aroma, but the dish will still be flavorful without it.
Is tempeh suitable for vegans?
Absolutely. Tempeh is a fermented soy product and a great plant-based protein source, making it perfect for vegan diets.
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Sticky Tempeh Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A flavorful and vibrant sticky tempeh stir-fry packed with crunchy vegetables, aromatic spices, and a sweet-savory sauce, served over wholesome brown rice. This quick and easy dish is perfect for a nutritious weeknight meal with a delightful balance of textures and bold flavors.
Ingredients
Tempeh and Sauce
- 2–3 tbsp vegetable oil
- 200g tempeh, torn into chunks
- 2 tbsp low-sodium soy sauce
- 1½ tbsp brown sugar
Vegetables and Aromatics
- 1 red onion, finely sliced
- 3 garlic cloves, roughly chopped
- 1 stick of lemongrass, chopped into thirds (optional)
- 2cm piece of ginger, peeled and roughly chopped
- 1 red chilli, roughly chopped (deseeded if preferred)
- 100g mange tout, sliced at an angle
- 100g long-stem broccoli, chopped
- 15g coriander, roughly chopped
Carb Base
- 200g pouch cooked brown rice
Instructions
- Fry the tempeh: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat until shimmering. Add the torn tempeh chunks and fry for 3-4 minutes until golden brown and charred at the edges. Remove tempeh from the pan and drain on kitchen paper to remove excess oil.
- Sauté the aromatics: If the pan is dry, add a drizzle more oil, then fry the finely sliced red onion for 3-4 minutes, stirring continuously until softened. Add the roughly chopped garlic, lemongrass (if using), ginger, and red chilli. Cook for 3 minutes while stirring frequently, until fragrant and aromatic.
- Cook the vegetables: Add the sliced mange tout and chopped long-stem broccoli to the pan. Pour in 50ml water to create steam and cook for 3-4 minutes until the vegetables are tender but still crisp.
- Add sauce and tempeh: Stir in the low-sodium soy sauce and brown sugar to the vegetables. Return the fried tempeh to the pan and toss everything together, cooking for another 2-3 minutes until the tempeh is coated in a sticky sauce and all ingredients are heated through. Stir in half of the chopped coriander.
- Prepare the rice and serve: Cook the brown rice according to the package instructions. Divide the rice between two bowls, then top with the sticky tempeh stir-fry. Garnish with the remaining coriander and serve warm.
Notes
- For less heat, remove the seeds from the red chilli before chopping.
- Lemongrass is optional but adds a lovely citrus fragrance to the dish.
- You can substitute tempeh with firm tofu if preferred.
- Use low-sodium soy sauce to keep the sodium content moderate.
- Adjust brown sugar quantity to taste for desired sweetness.
- Brown rice can be swapped for white or jasmine rice if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: tempeh stir-fry, sticky tempeh recipe, vegetarian Asian stir-fry, quick tempeh dinner, healthy tempeh recipe, tempeh and vegetables, easy stir-fry
