Tempeh and Vegetable Stir-Fry in Teriyaki Sauce is one of those use-up-the-veggies-in-your-fridge dishes that taste amazing. It’s also an amazingly hearty meatless meal, best served any day of the week!
Have you ever been at a restaurant, eager to order a particular dish? But then, it was your turn to order so you purposely slurred your words or mumbled to the server because you had no idea how to pronounce what it was you wanted to order? Oh, yeah. We’ve all been there!
Have you tried tempeh? It’s made from fermented, whole soybeans that are pressed together and shaped into a thin block. It has a savory, nutty flavor and firm texture. Tempeh is also high in protein, fiber, and vitamins, and makes an excellent addition to vegetarian and vegan dishes.
Check out this fun appetizer I made using tempeh — Vegetarian Buffalo Tempeh Wonton Cups — it’s perfect for any get together!
The beauty of Tempeh and Vegetable Stir-Fry in Teriyaki Sauce? Well, a few things:
- You can use your favorite veggies to toss into the skillet. Go with what you love, what you have, or what’s in season. I did that for my recipe for Spicy Eggplant Stir-Fry with Cashews, too. So good!
- The teriyaki sauce is so tasty, and it hugs every piece of veggie, tempeh, and rice that ends up in your bowl.
- This meatless dish is especially filling and flavorful, and it’s nice to have a vegetarian recipe on hand that ticks off so many boxes.
- This dish is restaurant-quality delicious in my opinion . And… you don’t have to worry about mispronouncing anything!
I used an 8-ounce package of tempeh (I usually find it at Trader Joe’s or Whole Foods, but your local grocery store might carry it, too) and that was enough for four servings. White rice on the side completes the dish.
I hope you’ll try Tempeh and Vegetable Stir-Fry with Teriyaki Sauce. Whether tempeh is new to you or not, I think you’ll love this dish any night of the week!
- 2-1/2 tablespoons vegetable or grapeseed oil, divided
- 8 ounces tempeh, sliced into 1/2-inch pieces
- 2 cups packed kale leaves
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 1 red bell pepper, seeds and membrane removed, cut into thin strips
- 1/4 yellow onion, cut into strips
- 3 garlic cloves, minced, divided
- Salt and black pepper to season
- 1/4 cup vegetable broth
- 1/2 cup water, divided
- 1/4 teaspoon red pepper flakes
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/2 teaspoon dried ginger
- 1 teaspoon cornstarch
- In a small bowl, mix together the vegetable broth, 1/4 cup water, red pepper flakes and 1 clove minced garlic. Set aside, and mix before using.
- In another small bowl, mix together the 1/4 cup water, the soy sauce, honey, and ginger. A little at a time, whisk the cornstarch into the mixture. Set aside, and mix before using.
- Add 1-1/4 tablespoons of the oil to a large skillet over medium heat. When hot, add the tempeh and cook for 3-4 minutes on each side, or just until they turn golden.
- Remove from the pan and set aside. Add the remaining oil to the skillet over medium heat.
- When hot, add the onion, asparagus, and red pepper. Toss to combine and cook for 3-4 minutes. Season with salt and black pepper.
- Add the vegetable broth mixture, 2 minced garlic cloves, and the kale leaves. Stir to combine. Cook for 3-5 minutes until the kale softens and most of the liquid evaporates.
- Add the cornstarch mixture to the skillet and toss to combine. The mixture will thicken. Add the tempeh, toss to coat, and cook for a minute or so until it is warmed through.
- Remove from the heat and serve hot with rice.