Tempeh Stir Fry with Peanut Sauce

I’m a sucker for a quick, flavour-packed, fail-safe dinner. And this tempeh stir fry is it. Crispy golden tempeh, tender (slightly crunchy) broccoli and carrots, and a rich Thai-style peanut sauce come together in a meal that’s deeply savoury, a little sweet, slightly spicy, and completely irresistible.

Historically, my hubs and tempeh haven’t gotten along, but this recipe changed his mind. The tempeh comes out nice and crispy with the perfect chew, and the flavours are on point. Plus, it only takes 35 minutes to make. It’s a busy weeknight miracle!

Why This Vegan Stir Fry Is Perfect for Busy Nights

This easy vegan stir fry has become a staple in my household. Let me tell you why:

• Tempeh can be tricky to get right, but this recipe nails it, crisping it up to a gorgeous golden brown and infusing it with lots of saucy flavour (without turning it soggy). None of that bitter tempeh taste, either.
• I love how the peanut sauce thickens up, coating the tempeh in a blanket of flavour. Wonderfully umami with just the right hit of sweet, acid, and spice, the peanut sauce really makes this dish stand out.
• On weeknights, if I can find a recipe that takes 30 minutes, I am a happy gal. This stir-fry only takes 35 minutes to make! So, not only is it delicious, but it’s my dream as a busy mum.

Notes on Ingredients

Time to get yourself to the store! Here’s a shopping list for you (see the recipe card below for exact measurements):

Thai Peanut Sauce:

• Ground ginger – Or freshly minced fresh ginger.
• Maple syrup – That little bit of sweet cuts through the richness of the peanut sauce for a more dynamic flavour profile. Agave nectar would also work. So would honey for the non-vegans out there.
• Liquid aminos – In my original Thai Peanut Sauce Recipe, I use soy sauce, but liquid aminos work equally well. Feel free to use whichever you prefer.
• Rice wine vinegar – For a little tang. White wine vinegar would also do the trick.
• Sesame seeds – I love the little bit of crunch they contribute.
• Natural peanut butter – Opt for smooth, unsalted peanut butter.
• Hot water – I mean it when I say hot! The heat helps loosen the peanut butter so it mixes better with the other ingredients.
• Crushed red pepper flakes – For a slight kick of spice. If you’re sensitive to spice, you can leave it out.

Stir Fry:

• Coconut oil – I’d opt for refined coconut oil so the coconut flavour doesn’t overpower the dish. Refined sesame oil would also work.
• Tempeh – I’ve experimented a lot with tempeh, and one thing I’ve learned is that chickpea tempeh is kind of a bummer. Opt for “regular” tempeh made from soy.
• Seasonings – Just a little sea salt and ground black pepper.
• Veggies – Broccoli florets and julienned carrots.

What Is Tempeh?

Think of tempeh as tofu’s fermented cousin. Both are made from soybeans, but while tofu is made from coagulated, pressed soy milk, tempeh is made from whole soybeans that have been fermented and then pressed into a sort of “cake”. It’s firmer and chewier than tofu and also retains more nutrients because it’s less processed. Learn more about the difference between tofu and tempeh here.

I love tempeh as a vegan. It’s high in protein and fibre and absorbs flavour really well. You just have to know how to use it. For an in-depth look at how to work with this awesome ingredient, see my post How to Cook Tempeh.

How to Make Tempeh Stir Fry With Peanut Sauce

Fire up the stove and get some oil in the pan. It’s time to make the best vegan stir fry ever! Here’s a quick look at the process. For more detailed instructions, see the recipe card below.

• Make the peanut sauce. Whisk together the ginger, maple syrup, liquid aminos, rice wine vinegar, sesame seeds, natural peanut butter, hot water, and crushed red pepper flakes, and set aside.
• Crisp things up. In a pan, heat the oil over medium-high heat. Pan fry the tempeh for 2 minutes on each side or until golden brown and crispy.

• Stir-fry the veggies. Remove the tempeh from the pan and set aside. Add the veggies and sauté for 2 minutes.
• Steam. Add in a few tablespoons of water, cover the pan, and steam for 2 minutes.
• Put it all together. Remove the lid, turn the heat to medium, and stir in the tempeh and sauce. Stir-fry for 2-3 minutes.
• Serve. Remove the stir fry from the heat, top with sesame seeds, and serve.

Optional Tempeh Prep

Tempeh can have a slightly bitter taste, which some people dislike. If you’re one of them, I suggest steaming the tempeh before you go on with this recipe. Here’s how to do it:

• Cube. Cut the tempeh into 1-inch cubes.
• Steam. Steam the tempeh over boiling water for 10 minutes, however you’d like (I like using a steamer basket). This helps to remove the bitterness and helps the tempeh to absorb more flavour.

I didn’t go through this process here, and the stir-fry did not come out bitter. Some brands are better (aka less bitter) than others, I think. So do some experimenting to find your favourite.

What to Serve With Stir Fry

This tempeh stir fry can be enjoyed on its own, but I like serving it over Jasmine Rice or Cauliflower Rice. I’ll often season mine with a little soy sauce, toasted sesame oil, or a combo of fresh lime juice and chopped fresh cilantro to give it an Asian flair.

Want to make a feast of your meal? Serve this stir fry with a bowl of Thai Coconut Curry Soup and/or my Fresh Summer Rolls. Cap it off with my creamy vegan no-churn Mango Ice Cream and call it a day!

Recipe Tips and Variations

Want to get this vegan stir fry right the first time? I’ve got a few tips and tricks that’ll help you get there:

• Make-ahead hack. When I know I am going to be doing some Asian-themed cooking throughout the week, I will often make a big batch of peanut sauce and store it in an airtight container in the fridge. It keeps well for 4-5 days.
• Medium-high heat. When stir-frying the tempeh and veggies, keep the heat at medium-high. If the pan gets too hot, you risk burning your ingredients. If it’s too cool, nothing will crisp up right, and you’ll end up with a soggy stir-fry.
• Nice and crispy. It’s important to crisp up the tempeh really well (on all sides) before adding the sauce. This will give it a sturdier, chewier texture. If you add the sauce too soon, the tempeh will get a bit mushy.
• Even-sized veggies. Cut your broccoli to about the same size so they cook evenly. Same for the carrots.

Storing and Reheating Leftovers

• Refrigerator: Once cool, seal any leftover stir fry in an airtight container and store it in the fridge for up to 4 days.
• Freezer: You can seal fully cooled leftovers in a freezer-safe airtight container and store them in the freezer for up to 3 months. Allow the stir-fry to thaw in the fridge before reheating.
• To reheat: The tempeh will lose some of its crispiness as it sits in the fridge or freezer. So, I’d reheat this stir fry in a pan (with a little oil) over medium-high heat to restore some of that crispiness. In a pinch, you can reheat it in the microwave in 30-second intervals until warm.

More Vegan Stir Fry Recipes

Speaking of stir-fries, I’ve got a few more awesome recipes you might want to check out. Here they are:

• Tofu and Veggie Stir Fry in Sweet Ginger Sauce
• Garlic-Parmesan Sesame Stir Fry Green Beans
• Vegan Sesame Noodles
• Drunken Noodles (Pad Kee Mao)

Enjoy friends! If you make this tempeh stir fry, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!