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Overhead shot of a peanut ginger tempeh stir fry bowl with rice, sesame seeds and chopped peanuts on a wood table.

Crispy Tempeh Stir Fry Bowl with Peanut Ginger Sauce

Crispy pan-seared tempeh cubes tossed with broccoli, carrots and bell pepper in a peanut ginger sauce, served over rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 798
Ingredients Method Notes

Ingredients
  

Tempeh
  • 450 g tempeh, cubed (2 blocks); patted dry
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil (avocado or vegetable) for searing
Peanut Ginger Sauce
  • 1/4 cup creamy peanut butter (64 g)
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 sriracha to 2 tsp
  • 3 warm water to 4 tbsp; to thin the sauce
Stir Fry Vegetables
  • 1 tbsp neutral oil
  • 2 cups broccoli florets (180 g); cut small
  • 1 cup carrots (110 g); julienned or thinly sliced
  • 1 red bell pepper medium; sliced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
For Serving
  • 2 cups cooked rice (jasmine or brown) (400 g)
  • 2 green onions sliced
  • 1 tbsp sesame seeds
  • 2 tbsp roasted peanuts chopped

Method
 

Prep the Tempeh
  1. Pat the tempeh dry with a towel and cut into 2 cm / 3/4-inch cubes. Toss in a bowl with 2 tbsp soy sauce and let sit for 5 minutes while you prep the vegetables.
  2. Drain off any extra liquid, then sprinkle the cornstarch over the tempeh and toss until each cube is lightly coated.
Sear and Stir Fry
  1. Heat 2 tbsp oil in a 12-inch (30 cm) nonstick skillet or wok over medium-high heat. Add the tempeh in a single layer, working in two batches if the pan feels crowded, and sear for 6 to 8 minutes, turning occasionally, until golden and crisp on most sides. Transfer to a plate.
  2. Add the remaining 1 tbsp oil to the same skillet. Add the broccoli, carrots and bell pepper, and stir fry for 4 to 5 minutes until the broccoli turns bright green and is just tender with a little crunch left.
  3. Add the garlic and ginger and stir fry for 30 seconds until fragrant, stirring so it doesn't catch and burn.
Sauce and Toss
  1. Whisk the peanut butter, remaining 3 tbsp soy sauce, rice vinegar, maple syrup, sriracha and warm water in a small bowl until smooth and pourable.
  2. Return the seared tempeh to the skillet with the vegetables. Pour in the peanut sauce and toss everything for 1 to 2 minutes until coated and warmed through.
Serve
  1. Divide the rice among four bowls and top with the tempeh stir fry.
  2. Scatter green onions, sesame seeds and chopped peanuts over the top and serve right away.

Notes

  • Pressing tempeh isn't necessary, just pat it dry before cubing.
  • Sear tempeh in batches in a 12-inch skillet if it feels crowded.
  • Sauce thickens as it cools, thin with extra water when reheating.
  • Swap soy sauce for tamari to make the bowl gluten free.