Stir-fried tempeh with vegetables

Golden tempeh stir-fried with crunchy vegetables and a soy and ginger sauce. High in plant protein and fermented (so easy to digest), it is a nourishing plant-based dish with Asian flavours.

Preparation: 15 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 259 kcal · 23 g protein · 17 g carbohydrate · 8 g fat

Ingredients

• 200 g tempeh
• 1 pepper
• 200 g broccoli
• 2 carrots
• 3 tbsp soy sauce
• 1 tsp ginger
• 1 tsp sesame oil

Method

1. Cut the tempeh into cubes, brown it and set aside.
2. Stir-fry the vegetables over a high heat for 6 minutes.
3. Return the tempeh to the pan and add the soy sauce and ginger.
4. Finish with the sesame oil.

Nutritional benefits

Tempeh (fermented soya) is very rich in complete plant protein, fibre and probiotics, and is easier to digest and higher in protein than tofu. Combined with crunchy vegetables, it makes a complete, filling plant-based dish. Fermentation improves the absorption of nutrients. Naturally dairy-free.

Variations and substitutions

• With tofu if you have no tempeh.
• With rice or noodles.
• Marinated before cooking for more flavour.
• Spicier: add sriracha or garlic.

Storage and making ahead

Keeps for 2 days and reheats in a frying pan. Ideal for lunchboxes.

💡 Good to know

Brown the tempeh well on all sides: it turns crisp and its sometimes strong taste mellows.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · dairy-free recipes.

Foods in this recipe: tempeh · pepper · broccoli · carrots · soy sauce.

You might also like these recipes: Baked falafels · Chickpea crackers · Scrambled tofu.