Tempeh Stir Fry

Tempeh’s fermentation process and its retention of the whole bean give it a higher concentration of protein, dietary fibre and vitamins compared to tofu, as well as a firmer texture and stronger flavour.  This recipe tastes delicious over brown rice, soba noodles or quinoa.
20 min. prep
4 – 5 servings
Keeps 2-3 days in fridge


  • 1 8oz. package of organic tempeh
  • 1 tablespoon tamari
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dark sesame oil
  • 1 tablespoon grapeseed oil or coconut oil
  • 3 quarter sized slices of fresh ginger
  • 2 garlic cloves, peeled and cut into very thin slices
  • 1 celery stalk, thinly sliced on the diagonal
  • 1 medium carrot, peeled and sliced on diagonal
  • 2 1/2-3 cups cauliflower florets
  • 1-2 heads of bok choy, chopped
  • 1 red onion, sliced
  • 4-6 red kale leaves, washed, stemmed & chopped


  • ¾ cups water or freshly-squeezed orange juice
  • 1 tablespoon tamari
  • ½ teaspoon toasted sesame oil

Steam tempeh in vegetable broth or water to decrease bitterness and to soften.


How It’s Made

  1. Place tempeh cubes in medium, sized bowl. Pour on the 1 tablespoon tamari, balsamic vinegar and 1 teaspoon toasted sesame oil.  Marinate while you make the sauce and continue with the recipe.
  2. In a large wok, heat 1 teaspoon of the grapeseed oil. Add ginger and garlic and cook for 30 seconds.  Add onion, celery and carrot and toss to coat with oil. Cover and cook for 1 minute.
  3. Add cauliflower and toss to combine. Cover and cook for 2 minutes, and 1-2 tablespoons water to help create steam.  Remove cover to stir vegetables and to make sure they are not burning.  Add a little bit of sauce.
  4. Remove vegetables from the wok and keep warm.
  5. In the wok, heat the remaining 2 teaspoons of grapeseed oil and add the tempeh and a bit of sauce. Cook for 5 minutes until tempeh is cooked through and golden brown.
  6. Combine the vegetables back into the wok with the kale and bok choy, and cook together for a few more minutes until flavours combine and greens wilt.


Other Marinades for Tempeh:
  • Tamari sauce, sesame oil, ginger, honey & garlic
  • Lemon juice, dijon mustard, olive oil & rosemary
  • Basil, olive oil, garlic, pesto
  • Tahini, sesame oil, ginger, garlic, tamari & parsley
  • Balsamic vinegar, olive oil, salt, pepper
  • Olive oil, honey, fresh orange juice and ginger