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Vegan Tempeh Stir-Fry with Peanut Sauce

Emily Carter
A protein-packed tempeh stir-fry coated in a rich peanut sauce, tossed with crisp vegetables, and served over rice or noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 420 kcal

Ingredients
  

For the Tempeh Stir-Fry:

  • 1 block 8 oz tempeh, cut into cubes (plant-based protein powerhouse)
  • 2 tbsp soy sauce for umami depth
  • 1 tbsp cornstarch helps with crispiness
  • 1 tbsp sesame oil for that nutty flavor
  • 1 cup bell peppers sliced (colorful crunch)
  • 1 cup broccoli florets because greens matter
  • ½ cup carrots julienned (extra texture)
  • 1 tbsp garlic minced (flavor bomb)
  • 1 tbsp ginger grated (adds warmth)
  • 1 tbsp neutral oil for stir-frying

For the Peanut Sauce:

  • ¼ cup peanut butter creamy, rich, and essential
  • 2 tbsp soy sauce balance and saltiness
  • 1 tbsp maple syrup slight sweetness
  • 1 tbsp rice vinegar adds tang
  • ½ tsp sriracha for a spicy kick
  • ¼ cup water to thin it out

For Serving:

  • Cooked rice or noodles your carb of choice
  • ¼ cup green onions sliced (for freshness)
  • 2 tbsp crushed peanuts for crunch
  • Lime wedges (zesty finish

Instructions
 

  • Marinate the tempeh in soy sauce and cornstarch. Let it sit for 5 minutes while you prep the veggies.
  • Heat sesame oil in a large wok over medium-high heat. Add tempeh and cook for 5 minutes, flipping until golden brown. Remove and set aside.
  • Add neutral oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant.
  • Toss in the bell peppers, broccoli, and carrots. Stir-fry for 3–4 minutes until slightly tender but still crisp.
  • Whisk together the peanut sauce ingredients in a bowl. Pour it over the veggies and stir well.
  • Return the crispy tempeh to the wok. Toss everything together, letting the sauce coat each piece.
  • Serve over rice or noodles. Top with green onions, crushed peanuts, and lime wedges.
  • Devour immediately because waiting is not an option.

Notes

Nutritional Values (Per Serving)

  • Calories: 420
  • Total Fat: 20g
  • Saturated Fat: 4g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 18g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 45%
  • Iron: 20%
  • Magnesium: 15%
  • Potassium: 12%
  • Calcium: 10%

Additional Notes & Tips

  • Swap tempeh for tofu if you're out of options.
  • Adjust spice levels by adding more or less sriracha.
  • Use almond butter if you're allergic to peanuts (still delicious).
  • Leftovers? Toss them in a wrap for an epic next-day meal.
  • Pair with a cold drink because this stir-fry brings the heat.