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Stir-Fry Tempeh and Veggies


  • 500g of Tempeh

  • 1 cup water

  • 2 TBSP White Vinegar

  • 2 TBSP Date Sugar

  • 3 cloves garlic minced

  • 1 tsp grated ginger

  • 10 oz Cremini mushrooms diced.

  • 4 TBSP Stir Fry sauce (I used the Sprouts brand)

  • 2 cups carrots diced and steamed till ready to eat.

  • 4 cups frozen broccoli cooked and ready to eat


  • Cut the tempeh into cubes and toss it into a container with a lid.  In a saucepan, add the water, white vinegar, stir fry sauce, date sugar, garlic, ginger and stir to combine while you heat the sauce up until the sugar is dissolved and the sauce is hot. Pour it over the tempeh and toss in the fridge to marinate for 1-2 hours.

  • In a skillet, add a TBSP of water and toss in the mushrooms.  Cook over low-med heat and keep stirring until the mushrooms have released their juices and have reduced in size.  Toss in the marinated tempeh, and stir fry.  Keep moving it around to make sure it gets nice and thick.  If the sauce isn't thick enough, use a corn starch slurry to thicken it. Add the tempeh to a plate with steamed broccoli and carrots.

                             This recipe makes 4 servings.

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StirFry Tempeh and Veggies
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Link to YouTube video where I make this recipe:

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