Easy Vegan Tempeh Stir-Fry: Quick, Flavorful, and Customizable Plant-Based Meal

When I’m craving something quick fresh and packed with flavor I always turn to a good stir-fry. Tempeh makes the perfect protein here with its nutty bite and ability to soak up all those delicious sauces. Even if you’re new to plant-based cooking tempeh is super easy to work with and brings a satisfying heartiness to any dish.

This vegan tempeh stir-fry is my go-to for busy weeknights or when I want to load up on veggies without sacrificing taste. The colors and textures make every bite exciting and it’s so easy to customize with whatever you have in your fridge. It’s the kind of meal that proves plant-based eating can be both simple and seriously tasty.

Why You’ll Love This Vegan Tempeh Stir-Fry

If you’re eager to explore the world of vegan cooking this tempeh stir-fry is a dish I always recommend. I love how tempeh creates that hearty bite you want from a stir-fry while being entirely plant-based. Tempeh soaks up sauces amazingly so every mouthful bursts with flavor. With the right balance of colorful vegetables and protein-rich tempeh you’ll finish this dish feeling both satisfied and nourished.

A big reason I always gravitate toward this recipe is how flexible it is. You can toss in just about any vegetable you have on hand—broccoli bell peppers snap peas carrots or mushrooms. This makes it a great way to reduce food waste and eat seasonally. The recipe packs a punch with plenty of fiber vitamins and healthy plant-based proteins—perfect for fueling an active lifestyle or anyone simply wanting to eat well.

When I taught classes at my old vegan restaurant I noticed that guests loved the simplicity of a one-pan meal like this. Stir-fries save time especially on those busy weeknights. Clean-up is minimal and you don’t need fancy equipment—just a good skillet or wok. The entire dish comes together in under thirty minutes yet delivers all the depth of flavor and vibrant texture you’d expect from your favorite takeout.

One of my favorite parts about making this vegan tempeh stir-fry at home is customizing the spice and sauce level. Whether you crave extra garlic or a hint of ginger you control every ingredient. This dish is naturally dairy-free and egg-free and with gluten-free tamari it suits those avoiding gluten as well. It’s the ultimate comfort food upgrade—delicious energizing and completely plant-based.

Ingredients

For my vegan tempeh stir-fry, I keep things simple but never sacrifice flavor. Each ingredient adds depth or texture, making this plant-based recipe as satisfying as it is good for you.

For the Stir-Fry

• 8 ounces tempeh (sliced into thin strips or cubes)
• 1 tablespoon neutral oil (avocado or grapeseed oil works best)
• 1 small yellow onion (thinly sliced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (peeled and grated)
• 1 red bell pepper (thinly sliced)
• 1 cup broccoli florets (bite-size pieces)
• 1 medium carrot (julienned or thinly sliced)
• 1 cup sugar snap peas (trimmed)
• 2 green onions (sliced, for garnish)
• 1 tablespoon sesame seeds (for garnish, optional)

For the Sauce

• 3 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon pure maple syrup or agave nectar
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
• 1 teaspoon cornstarch (mixed with 2 teaspoons water for thickening)

Tools and Equipment Needed

For my vegan tempeh stir-fry I keep my tool list simple yet effective. Having the right equipment makes prep and cooking easy while helping the flavors fully develop.

• Large nonstick skillet or wok: Essential for getting a quick even sear on the tempeh and vegetables. I prefer a nonstick surface for minimal oil and easy clean-up.
• Sharp chef’s knife: A sharp blade speeds up chopping and keeps vegetable cuts even and attractive.
• Cutting board: Choose a sturdy one with enough space for prepping a variety of vegetables at once.
• Wooden spoon or heatproof spatula: Use this to stir and toss the stir-fry ingredients, making sure everything cooks evenly.
• Small bowl: Perfect for mixing the stir-fry sauce so it is ready to go as soon as you need it.
• Measuring spoons and cups: Precise measurements help balance the sauce’s flavor notes for consistent delicious results.
• Tongs (optional): Handy for evenly turning the tempeh as it crisps up in the pan.

With these tools I can prep and cook this plant-based stir-fry quickly. Streamlined equipment means I spend more time enjoying wholesome vegan meals and less time cleaning up.

Directions

I approach every vegan stir-fry as a fresh canvas for flavor and texture. Here is how I build this protein-packed tempeh stir-fry for bold taste and nourishing satisfaction.

Prep the Tempeh

• Remove the tempeh from the package.
• Slice the block into thin bite-sized strips or cubes about 1/4 inch thick for quick, even cooking.
• Steam the pieces for 8 minutes over simmering water. This step helps mellow any bitterness and gives the tempeh a softer bite.
• Set aside on a plate while you prep the other ingredients.

Prepare the Vegetables

• Wash and dry all vegetables.
• Cut one red bell pepper into thin strips.
• Slice one medium carrot on a diagonal for thin coins.
• Cut the broccoli crown into small florets for even stir-frying.
• Mince two garlic cloves and grate a 1-inch piece of fresh ginger.
• Keep everything within arm’s reach to streamline cooking.

Make the Stir-Fry Sauce

• In a small bowl combine 3 tablespoons low-sodium soy sauce or tamari, 1 tablespoon maple syrup or agave nectar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1-2 teaspoons sriracha for heat.
• Whisk until the sauce is smooth and well combined.
• Taste and adjust the sweetness or heat to your preference.

Cook the Tempeh

• Heat a large nonstick skillet or wok over medium heat.
• Add 1 tablespoon neutral oil.
• Once hot, add the steamed tempeh pieces in a single layer.
• Let them cook undisturbed for 2-3 minutes until golden.
• Flip the pieces and cook another 2-3 minutes so all sides become crisp and golden.
• Transfer the tempeh to a clean plate.

Stir-Fry the Vegetables

• Add another teaspoon of oil to the skillet if needed.
• Toss in garlic and ginger and stir for 30 seconds until aromatic.
• Add the carrot coins and broccoli florets. Stir-fry for 2-3 minutes until they begin to soften but stay crisp-tender.
• Add in bell pepper strips and cook for 2 more minutes, stirring frequently to avoid burning.

Combine and Serve

• Return the cooked tempeh to the skillet with the vegetables.
• Pour in the stir-fry sauce.
• Toss everything well to coat and cook for 1-2 minutes until the sauce thickens slightly and everything glistens.
• Serve hot over steamed brown rice, quinoa, or your favorite grain. Garnish with sliced green onions or sesame seeds for a bright finish.

Tips for the Best Vegan Tempeh Stir-Fry

Steaming Tempeh for Tenderness

I always steam my tempeh before stir-frying. This simple step removes any bitterness and gives the tempeh a more tender bite. Steam for about five minutes, then pat dry. Your sauces will soak in so much better.

Cut Veggies Evenly for Fast Cooking

Uniform pieces mean everything cooks at the same speed. I use my sharpest chef’s knife to slice bell peppers, carrots, and broccoli florets to a similar size. This way, every bite has that perfect blend of textures.

High Heat Is Your Friend

Crank up the heat when you start stir-frying. A hot pan gives veggies a crisp-tender bite while letting the tempeh caramelize to golden perfection. If you crowd your pan, work in batches to avoid steaming instead of searing.

Make the Sauce in Advance

Having my homemade stir-fry sauce ready saves time mid-cook and lets me taste and tweak it exactly how I like. I whisk together the sauce ingredients first and tweak the balance of sweet, salty, tangy, and spicy before I start cooking.

Add Aromatics First

I start by sautéing garlic and ginger for about thirty seconds. They lead the way with a burst of fragrance and flavor that infuses the oil. This sets a deep foundation for the dish before adding tempeh or veggies.

Sauce Goes in Last

I pour the sauce over everything just before finishing the dish. This locks in flavor and keeps the veggies crisp, not soggy. Stir well to coat each bite and let the sauce thicken in the pan for just a minute.

Don’t Skip the Garnishes

A handful of sliced green onions or a sprinkle of toasted sesame seeds at the end makes the meal pop. Garnishes give color, crunch, and a hint of freshness—little touches that make a big difference.

Balance and Taste As You Go

Taste is personal and even fresh veggies or different soy sauces can change the salt or sweetness. I always taste and adjust my stir-fry at the end. Splash in extra soy sauce for salt, add a drizzle more maple syrup for sweetness, or a squirt of sriracha for heat.

Serve Hot and Enjoy Immediately

Stir-fry tastes best fresh and hot off the stove. The veggies stay bright with just the right crisp. I serve it straight from the pan over warm grains to lock in that just-cooked texture and flavor.

Make-Ahead and Storage Instructions

I know how precious time can be, especially for anyone balancing work, family, and wellness. This vegan tempeh stir-fry is a fantastic option to prep ahead and enjoy throughout the week, keeping both flavor and nutrition in mind.

Make-Ahead Steps

• Prep the Tempeh

I like to steam and slice the tempeh up to two days ahead. Store it in an airtight container in the refrigerator until ready to cook.

• Chop the Vegetables

Wash, peel, and cut the bell peppers, carrots, and broccoli in advance. Keep them sealed in separate containers or bags so they stay crisp and vibrant.

• Mix the Stir-Fry Sauce

Combine the soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha in a jar or small bottle. Shake and store in the fridge for up to one week.

• Cook in Batches

You can make the entire stir-fry a day or two before serving. Let it cool completely, then refrigerate in airtight containers.

Storage Tips

Reheating Instructions

• For best results I reheat the stir-fry in a skillet over medium-high heat, stirring until heated through. This helps keep the veggies crisp and the tempeh golden.
• If using a microwave, cover the container loosely and heat in short intervals, stirring to avoid sogginess.
• If frozen, thaw overnight in the fridge, then reheat as above.

Freezing Advice

I have found that while freezing tempeh and sauce works well, the vegetables may lose their crunch when thawed. For the best texture, try freezing only the cooked tempeh and sauce, then add freshly stir-fried vegetables just before serving.

Meal Prep Ideas

I often portion the cooked vegan tempeh stir-fry into individual containers with brown rice or quinoa. These grab-and-go lunches make eating plant-based easy, flavorful, and satisfying—perfect for fueling an active, healthy lifestyle.

Conclusion

There’s something so comforting about a homemade vegan stir-fry that comes together with little fuss and lots of flavor. I love how each batch feels a little different depending on what’s in my fridge or what I’m craving that day.

If you haven’t tried tempeh before or you’re looking for a new weeknight staple this stir-fry is a great place to start. It’s quick wholesome and always leaves me feeling nourished and satisfied. I hope you find as much joy in making this dish as I do!