Tempeh & Broccoli Stir-Fry – A Fast, Flavor-Packed Weeknight Dinner
Tempeh & Broccoli Stir-Fry is the kind of meal that wins on all fronts: quick to make, full of flavor, and satisfying without being heavy. It’s great for busy nights when you want something wholesome that doesn’t take an hour to pull together. The tempeh turns golden and nutty in the pan, while the broccoli stays crisp-tender.
A glossy, garlicky sauce brings everything together. Serve it over rice or noodles, and you’ve got dinner in under 30 minutes.
Ingredients
Method
- Prep the tempeh: Cut the tempeh into bite-size pieces. If you’re sensitive to tempeh’s slight bitterness, steam it for 10 minutes or microwave with a splash of water for 1–2 minutes. Pat dry.
- Mix the sauce: In a small bowl, whisk soy sauce, rice vinegar, maple syrup, cornstarch, and water. Add miso or hoisin if using. Set aside.
- Heat the pan: Place a large skillet or wok over medium-high heat. Add 1–2 tablespoons oil and swirl to coat.
- Crisp the tempeh: Add the tempeh in a single layer. Cook 3–4 minutes per side until golden and lightly crisp. Remove to a plate.
- Quick-cook the broccoli: Add another splash of oil if the pan looks dry. Toss in broccoli florets and sliced stems. Stir-fry 2–3 minutes. Add a splash of water, cover for 1 minute to steam until crisp-tender.
- Add aromatics: Uncover, push broccoli to the edges, and add garlic, ginger, and the white parts of the green onions to the center. Cook 30–45 seconds until fragrant.
- Combine and sauce: Return tempeh to the pan. Stir the sauce again to re-disperse the cornstarch, then pour it in. Toss everything to coat as the sauce thickens and turns glossy, about 1–2 minutes.
- Finish: Turn off the heat. Stir in toasted sesame oil and red pepper flakes or chili-garlic sauce if you like it spicy. Sprinkle with green onion tops and sesame seeds.
- Serve: Spoon over warm rice or toss with noodles. Taste and adjust with a splash more soy or vinegar if needed.
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Get Your Program TodayWhat Makes This Recipe So Good
- Balanced flavors: The sauce blends savory soy, a touch of sweetness, and a little tang, so every bite pops.
- Great texture: Crispy-edged tempeh with crunchy broccoli hits that perfect stir-fry contrast.
- Weeknight simple: Minimal prep and a short cooking time make this a practical go-to.
- Customizable: Add peppers, snap peas, or mushrooms; swap oils and aromatics; adjust the spice level.
- Protein-packed: Tempeh is a hearty, plant-based protein that keeps you full and energized.
What You’ll Need
- Tempeh: 8–10 ounces, cut into bite-size rectangles or triangles.
- Broccoli: 1 large head (or 4 cups florets), cut into small, even pieces; stems peeled and sliced thin.
- Neutral oil: 2–3 tablespoons (avocado, canola, or peanut oil work well).
- Garlic: 3–4 cloves, finely minced.
- Fresh ginger: 1 tablespoon, finely grated or minced.
- Green onions: 3, sliced (whites and greens separated).
- Red pepper flakes or chili-garlic sauce: Optional, for heat.
- Toasted sesame oil: 1–2 teaspoons, for finish and flavor.
- Sesame seeds: Optional, for garnish.
- Cooked rice or noodles: For serving.
For the sauce:
- Low-sodium soy sauce or tamari: 1/4 cup.
- Rice vinegar: 1 tablespoon.
- Maple syrup or brown sugar: 1–1.5 tablespoons.
- Cornstarch: 2 teaspoons (to thicken the sauce).
- Water or vegetable broth: 1/3 cup.
- Optional additions: 1 teaspoon miso paste for depth, or 1 teaspoon hoisin for sweetness and body.
How to Make It
- Prep the tempeh: Cut the tempeh into bite-size pieces. If you’re sensitive to tempeh’s slight bitterness, steam it for 10 minutes or microwave with a splash of water for 1–2 minutes.
Pat dry.
- Mix the sauce: In a small bowl, whisk soy sauce, rice vinegar, maple syrup, cornstarch, and water. Add miso or hoisin if using. Set aside.
- Heat the pan: Place a large skillet or wok over medium-high heat.
Add 1–2 tablespoons oil and swirl to coat.
- Crisp the tempeh: Add the tempeh in a single layer. Cook 3–4 minutes per side until golden and lightly crisp. Remove to a plate.
- Quick-cook the broccoli: Add another splash of oil if the pan looks dry.
Toss in broccoli florets and sliced stems. Stir-fry 2–3 minutes. Add a splash of water, cover for 1 minute to steam until crisp-tender.
- Add aromatics: Uncover, push broccoli to the edges, and add garlic, ginger, and the white parts of the green onions to the center.
Cook 30–45 seconds until fragrant.
- Combine and sauce: Return tempeh to the pan. Stir the sauce again to re-disperse the cornstarch, then pour it in. Toss everything to coat as the sauce thickens and turns glossy, about 1–2 minutes.
- Finish: Turn off the heat.
Stir in toasted sesame oil and red pepper flakes or chili-garlic sauce if you like it spicy. Sprinkle with green onion tops and sesame seeds.
- Serve: Spoon over warm rice or toss with noodles. Taste and adjust with a splash more soy or vinegar if needed.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Reheating: Reheat in a skillet over medium with a splash of water to loosen the sauce, or microwave in short bursts, stirring between intervals.
- Freezer: Not ideal.
The broccoli can soften too much after thawing. If you must, freeze for up to 2 months and reheat gently.
- Meal prep tip: Keep the sauce separate until the day you cook for best texture.
Why This is Good for You
- High-quality plant protein: Tempeh is made from whole soybeans, offering protein and fiber for steady energy.
- Gut-friendly: Tempeh is fermented, which can make it easier to digest for some people.
- Vitamins and minerals: Broccoli brings vitamin C, vitamin K, folate, and antioxidants that support immune and bone health.
- Balanced plate: With protein, fiber, and healthy fats, this meal keeps you full without weighing you down.
Common Mistakes to Avoid
- Skipping the tempeh pre-steam: If you’re new to tempeh or sensitive to bitterness, a quick steam makes a difference.
- Crowding the pan: Overcrowding traps steam and prevents browning. Work in batches if needed.
- Overcooking broccoli: Aim for crisp-tender.
Mushy broccoli loses flavor and texture.
- Not stirring the sauce before adding: Cornstarch settles. Whisk right before pouring to avoid lumps.
- Using too little heat: Stir-fries need a hot pan for searing and quick cooking.
Alternatives
- Protein swaps: Try extra-firm tofu, seitan, or thinly sliced chicken if you’re not strictly plant-based.
- Vegetable add-ins: Red bell pepper, snow peas, baby corn, carrots, or mushrooms all work well.
- Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
- Low-sugar: Reduce the maple syrup and add a bit more vinegar for brightness.
- Noodle variation: Toss with rice noodles, soba, or whole wheat spaghetti. Thin the sauce with a bit more water to coat noodles evenly.
- Sauce twists: Add orange zest and juice for an orange-style stir-fry, or a spoonful of peanut butter for a nutty, satay-like finish.
FAQ
Do I have to steam the tempeh first?
Steaming is optional, but it can mellow tempeh’s natural bitterness and help it absorb flavor better.
If you already like tempeh as-is, go ahead and skip it.
Can I use frozen broccoli?
Yes, but thaw it and pat it dry first, or cook it straight from frozen in a hot pan to evaporate moisture quickly. Expect a slightly softer texture than fresh.
What’s the best oil for stir-frying?
Use a high-heat oil like avocado, canola, peanut, or grapeseed. Save extra-virgin olive oil for finishing rather than high-heat cooking.
How do I keep the sauce from turning gloppy?
Measure the cornstarch accurately, whisk the sauce before adding, and don’t over-reduce.
If it thickens too much, splash in water or broth and toss.
Is this recipe spicy?
Only if you want it to be. Keep it mild by skipping chili additions, or add red pepper flakes, chili-garlic sauce, or fresh sliced chilies for heat.
Can I make this ahead?
You can prep the sauce and chop everything in advance. Cook the stir-fry right before serving for the best texture.
Reheat gently if needed.
What can I serve it with besides rice?
Noodles, cauliflower rice, quinoa, or a simple cabbage slaw on the side all pair nicely. It’s flexible and works with what you have.
How do I avoid soggy tempeh?
Dry it well, use a hot pan, and don’t crowd the pieces. Cook in batches to keep the heat high and the edges crisp.
In Conclusion
Tempeh & Broccoli Stir-Fry is a fast, flavorful way to put a wholesome dinner on the table.
It’s packed with protein, big on texture, and endlessly adaptable to your taste and pantry. With a smart sauce and a few simple techniques, you’ll get glossy, caramelized tempeh and perfectly cooked broccoli every time. Keep this one in your weeknight rotation—you’ll use it again and again.
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