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Tempeh & Broccoli Stir-Fry - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1–2 tablespoons oil and swirl to coat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Spoon over warm rice or toss with noodles. Taste and adjust with a splash more soy or vinegar if needed.