This Stir Fry Recipe Will Make You Fall in Love With Tempeh

Hey there…are you ready for a little food-ucation all about tempeh?! What about a stir fry recipe to go with it?!

If you’re following along on the 30-Day Good Mood Challenge, the “challenge” for Day 17 is to make a meatless lunch. If you’re looking to get your protein in without meat, your options are a little limited.

For this recipe, I chose tempeh! And since this plant-based protein can be a little intimidating to some, I’m combining this easy tempeh recipe (that is also amazingly flavorful and hearty, btw) with some ingredient facts too.

If you seldom eat tempeh, my goal is to get you really excited about the health benefits of this vegan-wonder. And once you try this, I bet you’ll start using it a lot more often! It’s really versatile with a winning texture that lends itself to tacos, salad toppings, stir fries, lettuce cups and more!

Here’s a preview of this easy tempeh recipe:

Easy Tempeh Stir Fry Recipe

Crispyyyy

Cooking With Tempeh 101

Tempeh shouldn’t intimidate you! If you always choose tofu because it seems easy, you’re going to be blown away at how much easier tempeh is! There’s no draining or soaking involved, so right there you’re saving time.

It takes on whatever marinade, seasonings or spices you impart, and the texture is “meatier.” Cube it, crumble it, bake it, air fry it or stir fry it and it comes out with an awesome texture that works in all types of cuisine as a true “meat alternative.”

Why I Love It

As far as health benefits go…tempeh absolutely crushes it! Here’s why I love it, and often choose it over tofu.

Tempeh contains the most fiber and more protein than tofu because it contains the whole soybean.
The soy protein in is more digestible because it’s fermented (meaning great for gut health).
It has a heartier texture than tofu and there’s no need to drain it and press out the water.
Using the whole bean gives tempeh it’s chunkier texture which holds its shape better, making it ideal for crispy cubes, taco filling and as a topping for salads.
Unlike tofu, it has a meaty, firm texture and yummy nutty flavor, making it incredibly versatile.
It’s loaded with vitamins and minerals like calcium, manganese, phosphorus, and iron.
Like most proteins, it takes on the flavor of the marinade or sauce you use so the end result is super flavorful.
Tempeh is less processed, fermented and has a stronger flavor and a bit more texture. Tofu is more processed and has a milder flavor with little texture.
Tempeh provides more protein, fiber, iron, and potassium per serving compared to tofu.

5 Super Simple Ingredients

We love a good one-stop grocery day, don’t you? In order to keep this tempeh recipe oh-so-simple, you can find all the ingredients at your local Trader Joe’s. They offer a delicious “Organic 3 Grain Tempeh” and their own Sriracha sauce that’s a hint sweeter and slightly less spicy than other varieties. Their coconut aminos are a great value too! Add in the green onion and one clove of garlic and you’re all set for this recipe!

You can find what you need at most grocery stores too.

Let’s Make Easy & Delicious Tempeh Stir Fry!

Print Recipe

Tempeh Stir Fry

Quick, easy, hearty, flavorful, high protein and no meat!

Prep Time30

Cook Time7

Total Time37

Course: Main Course

Cuisine: Japanese

Keyword: vegan

Servings:

Calories: 308kcal

*This recipe may contain affiliate links to products we use and love.

Ingredients

1 8oz Package Organic Tempeh
1/4 cup Coconut aminos or Tamari
2 tbsp Sriracha
1 green onion, chopped
1 clove garlic, minced

Instructions

Cube the tempeh into squares the size of dice.
Add to a bowl and stir in the coconut aminos, Sriracha, green onion and garlic. Cover with a lid and marinate for about 30 minutes.
Coat a small-medium skillet with cooking spray over medium-high heat.
Add the marinated tempeh and stir fry for 6-7 minutes or until all sides are browned and crispy.
Divide into two helpings and serve inside lettuce cups or over rice.