Description
A vibrant and flavorful sticky tempeh stir-fry featuring crispy tempeh chunks, fresh vegetables, and a sweet-savory sauce, served over nutritious brown rice. This quick and easy stir-fry is perfect for a wholesome weeknight dinner with a perfect balance of textures and aromatic ingredients like lemongrass, ginger, and chili.
Ingredients
Scale
Tempeh and Vegetables
- 2–3 tbsp vegetable oil
- 200g tempeh, torn into chunks
- 1 red onion, finely sliced
- 3 garlic cloves, roughly chopped
- 1 stick 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
- 2 tbsp low-sodium soy sauce
- 1½ tbsp brown sugar
- 15g coriander, roughly chopped
Rice
- 200g pouch cooked brown rice
Instructions
- Prepare and Fry Tempeh: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat until shimmering. Fry the torn tempeh chunks for 3-4 minutes until golden and charred at the edges. Remove and drain on kitchen paper to remove excess oil.
- Sauté Aromatics: If the pan is dry, add a drizzle of oil, then add the finely sliced red onion. Fry for 3-4 minutes while stirring continuously until softened. Add the garlic, lemongrass (if using), ginger, and chopped red chili. Continue to cook for another 3 minutes, stirring frequently until fragrant.
- Cook Vegetables with Steam: Add the sliced mange tout and chopped long-stem broccoli to the pan. Pour in 50ml of water to create steam and cook the vegetables for 3-4 minutes until tender but still crisp.
- Add Sauce and Combine: Stir in the low-sodium soy sauce and brown sugar. Return the fried tempeh to the pan and toss everything together. Cook for an additional 2-3 minutes until the mixture is sticky and everything is heated through. Stir in half of the roughly chopped coriander for freshness.
- Serve with Rice: Cook the brown rice according to pack instructions. Divide the cooked rice between two bowls, then top with the sticky tempeh stir-fry. Garnish with the remaining coriander and serve immediately.
Notes
- For a milder dish, remove the seeds from the chili before cooking.
- Lemongrass adds a fragrant citrus note but can be omitted if unavailable.
- Low-sodium soy sauce helps reduce the salt content whilst maintaining flavor.
- Serve immediately to enjoy the tempeh’s crispiness and the vegetables’ freshness.
- Tempeh is a great plant-based protein source for vegetarians and vegans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Keywords: tempeh stir-fry, vegetarian stir-fry, sticky tempeh, quick tempeh recipe, healthy stir-fry, brown rice stir-fry, plant-based protein
