Recipe for Vegan Tempeh Stir Fry – This plant-based recipe may be ready in about thirty minutes and is quick and simple to prepare. Everyone at the table is guaranteed to like this dish because it is not only nutritious but also really tasty and satiating.
Why This Tempeh Recipe Is So Wonderful
Is it possible to have all three at once? Indeed, indeed, and indeed!
This easy recipe for vegetarian and vegan stir fry with tempeh makes a great dish that is bright and zesty, and it is an Asian cuisine that everyone will adore. Yes, even those who eat almost exclusively meat do it sometimes.
It makes use of tempeh, which is a nutritious and flavorful source of protein derived from plants. When combined with soft vegetables, the firm and flavorful tempeh is extremely fulfilling. Everything is thrown in a sauce that is umami-rrefic, tangy, slightly sweet, and spicy. This sauce is comparable to our Vegan Stir Fry Sauce, which can be used for a variety of purposes. However, this version is thinner and less dense than the original because it is created using chilli garlic hot sauce rather than sriracha.
This quick and easy stir fry recipe may be ready in thirty minutes, making it an excellent choice for a midweek meal because of its convenience. Organizing your meals for the week ahead is another fantastic idea!
Tofu versus Tempeh
Tofu, which is produced from soybeans, is a vegetarian protein that is commonplace in the United States. It is often sold in silken, firm, and extra-firm varieties, with the extra-firm kind being the one that is utilised most frequently as a substitute for ground beef in culinary preparations. Even extra-firm tofu is more tender than meat, and the flavour of all forms of tofu is relatively subdued compared to that of meat.
On the other hand, tempeh is produced by fermenting cooked soybeans to create the product. The end product is a protein that is extremely firm, with a flavour that is slightly nutty yet is good at absorbing other flavours. The consistency is coarser and more substantial than silken tofu would be.
Ingredients You Need
- Tempeh is made from soy or any other bean- or legume-based variation that you prefer.
- Sesame oil – or avocado oil
- Check the label to see if hoisin sauce is vegan before you buy it.
- I recommend using low-sodium soy sauce or coconut aminos in place of regular soy sauce.
- Garlic, finely chopped
- Ginger that has recently been grated.
- Spicy, sour, and oh-so-deliciously fragrant: chilli garlic sauce
- Veggies — broccoli florets, carrots, bell pepper, and scallions (green onions)
- Water chestnuts that have been drained from their cans
How to Make a Stir-Fry with Tempeh
Cube the tempeh into pieces that are 1 inch in size. Prepare the produce to be chopped and set it aside.
Mix the hoisin sauce, the soy sauce, the minced garlic, the grated ginger, and the chilli garlic sauce together in a jar or a measuring pitcher. Combine thoroughly.
A helpful hint is that at this stage, you may store the tempeh, the vegetables, and the sauce in separate containers in the refrigerator so that you can prepare everything in advance and cook it either that night or the next day.
Put a wok or a large pan on the stove and heat it up over medium-high heat. The pan needs one tablespoon of sesame oil added to it. When the pan is hot, add the tempeh cubes and stir fry for about 5 to 6 minutes, until the cubes are golden on both sides.
You may get the complete recipe for vegan tempeh stir fry below (it’s printable). Enjoy!
Take the tempeh out of the pan and put it in the bowl that you have prepared for it. The tempeh should now have 3 tablespoons of the sauce added to it. In order to coat, stir. (By doing so, the tempeh is able to take in the moisture and become somewhat more pliable.)
To the pan, add the remaining amount of sesame oil. Cook the white parts of the scallions and the carrots in a wok for one to two minutes. After stirring in the red bell pepper, continue to stir fry for an additional one to two minutes. After that, add the broccoli florets and water chestnuts that have been drained, and stir fry for an additional one to two minutes.
Return the tempeh cubes to the pan in which they were cooked. After adding the rest of the sauce, stir fried the mixture so that the sauce is heated through and coats all of the vegetables and tempeh. If the sauce becomes too thick, you can thin it out by adding a quarter cup of water to the pan. Stir, then continue to simmer for another minute. Then, if necessary, add more water to the mixture.
Stir in the remaining scallion greens once they have been added.
Whether you prefer white rice, brown rice, or fried rice, serve this dish warm over the rice of your choice. Alternately, you may toss it with cooked spaghetti noodles or another type of pasta to make a dish in the style of lo mein.
You might try serving this dish with cauliflower rice or broccoli rice for a reduced carbohydrate alternative. All hail the humble vegetable!
Questions That Are Typically Asked
TEMPEH OR TOFU: WHICH ONE IS THE HEALTHIER CHOICE?
Tempeh is believed to be a more nutritious alternative to tofu due to the fermentation process that makes it easier on the digestive system. However, tempeh and tofu are also wonderful meatless options that are still healthful, and they taste even better when stir-fried with this incredible sauce.
WHAT OTHER VEGETABLES GO WITH STIR FRY?
Feel free to add or replace other veggies you like! Additional types of bell peppers in a variety of colours, sliced mushrooms, baby corn, snow peas, and sugar snap peas are all wonderful possibilities. It doesn’t really matter which hearty veggie you choose.
Are you looking for more delicious recipes that use plant-based ingredients? Be Sure to In addition Attempt:
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- Pakistani Super Basmati Rice