This Tempeh Stir Fry with Peanut Ginger Sauce is ready in 35 minutes — ideal for busy weeknights. It’s great for meal prep, full of flavor, and very satisfying.
The first time my partner tried tempeh he was completely turned off — the taste, texture and aroma didn’t appeal to him. We ended up avoiding tempeh for months after that initial attempt. What we’d tried was a very rustic chickpea-based tempeh, which wasn’t the best introduction. Once we returned to regular soy tempeh, marinated it well and cooked it until crisp, he changed his mind entirely. Now tempeh is a regular protein option at home.
What is tempeh?
Tempeh is a fermented soybean product and can be thought of as tofu’s firmer, nuttier cousin. Because it’s fermented and less processed, tempeh retains more of the soybean’s natural nutrients and fiber. It has a hearty texture that soaks up marinades and sauces well, making it a versatile vegan protein. I often recommend trying tempeh in dishes where it can crisp up and absorb bold flavors.
Because of its firm texture, tempeh crisps nicely while staying tender inside. I wanted something quick and flavourful one night, and a peanut ginger sauce seemed like the perfect match. A creamy, savory Thai-style peanut sauce brings richness and umami that pairs beautifully with crisped tempeh, broccoli and carrots. The sauce thickens as it cooks and clings to the tempeh for deep flavor in every bite. This stir fry comes together in about 35 minutes and makes a perfect weeknight dinner or meal prep option.
What to serve with this stir fry
I served the stir fry with seasoned cauliflower rice — a quick, low-carb base that soaks up the sauce without overpowering the dish. Cauliflower rice cooks fast and can be seasoned however you like, making it a great companion for saucy Asian-style mains. It’s lower in carbs than traditional rice but still satisfying, especially when paired with the protein and healthy fats from the tempeh and peanut sauce.
Tips for making this Tempeh Stir Fry with Peanut Ginger Sauce
- Crisp the tempeh thoroughly in the first step. A good sear improves texture and prevents it from becoming soggy once the sauce is added.
- Cut vegetables to similar sizes so they cook evenly — matchstick carrots and evenly sized broccoli florets work best.
- When reheating, warm the stir fry in a skillet over medium-high heat instead of the microwave to bring back some of the tempeh’s crispness.
Is this Tempeh Stir Fry low carb?
This recipe is relatively low in carbs per serving, especially when served with cauliflower rice. The combination of peanut butter and tempeh yields a filling plate thanks to healthy fats and plant protein, so smaller portions are surprisingly satisfying. Adjust portions as needed to meet your preferences.
Tempeh Stir Fry with Peanut Sauce
Ingredients
Peanut Ginger Sauce
- 1/2 teaspoon ground or freshly minced ginger
- 1 tablespoon maple syrup
- 2 tablespoons liquid aminos or soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup hot water
- 1/4 teaspoon crushed red pepper flakes (optional)
Tempeh Stir Fry
- 1 tablespoon coconut oil or sesame oil
- 8 ounces tempeh, cut into 1-inch cubes (about 225g)
- Pinch sea salt and ground black pepper
- 2 heads broccoli, stem removed and chopped (about 336g)
- 1 large carrot, peeled and julienned (about 70g)
Instructions
Peanut Ginger Sauce
- Whisk all sauce ingredients together in a bowl, or combine in a jar and shake until smooth. Set aside. The sauce can be made ahead and stored in the refrigerator.
Tempeh Stir Fry
- Heat the oil in a pan over medium-high heat. Add the tempeh and crisp each side about 2 minutes per side until browned and golden. Stir in 2 tablespoons of the peanut sauce and cook for 1–2 minutes so the tempeh absorbs some flavor. Season with a pinch of sea salt and black pepper. Remove tempeh from the pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes. Add a few tablespoons of water and cover to steam for 2 minutes. Remove the cover, reduce heat to medium, return the tempeh to the pan and pour in the remaining sauce. Stir to coat and cook another 2–3 minutes until everything is heated through and the sauce thickens.
- Remove from heat, sprinkle with extra sesame seeds if desired, and serve immediately.
Notes
- Get the heat right: Maintain medium-high heat while stir-frying. Too hot will burn ingredients; too low won’t crisp them properly.
- Keep it crispy: Crisp the tempeh well before adding sauce to avoid sogginess.
- Even veggies: Cut broccoli and carrots to similar sizes so they cook evenly.
- Storage: Store fully cooled leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw in the fridge if frozen and reheat in a pan over medium-high heat for best texture.
Calories: 314kcal
, Carbohydrates: 28g
, Protein: 19g
, Fat: 18g
Disclaimer: Nutritional information is an estimate and may vary depending on product brands and preparation. If you require precise nutritional data for medical or dietary reasons, consult a professional.