Vegan Tempeh Stir Fry
by Sommer Collier — last updated on Jun 10, 2025 
This Vegan Tempeh Stir Fry recipe is quick and easy to make in just 30 minutes, and it’s a super satisfying meal that’s sure to please everyone at the table!
Sommer’s Recipe Notes
Fast, nutritious, and delicious? Yes, yes, and yes!
This simple vegetarian and vegan Tempeh Stir Fry makes a fabulous bold and zesty Asian dish that everyone will love! Yup, even people who are practically carnivores.
It features tempeh as a nutritious and tasty source of plant-based protein. The firm and toothsome tempeh is super satisfying with tender veggies! Everything is tossed with a tangy, slightly sweet, and spicy, umami-rrefic sauce that’s similar to our all-purpose Vegan Stir Fry Sauce. But this is a lighter and less thick version made with chili garlic hot sauce instead of Sriracha.
Why You’ll Love This Vegan Tempeh Stir Fry
- Easy to make – Ready in 30 minutes, you definitely want this quick and easy stir fry recipe in your weeknight dinner lineup.
- Meal prep hero – Make sure you make big batches of this stir fry and enjoy it all week long.
- Nutritious – This stir fry dish is loaded with flavors and nutrients from all of the veggies, tempeh and assortment of savory sauces.
Definitely add this Tempeh Stir Fry recipe to your weekly rotation of easy and delicious meals and you’ll thank me later!
Ingredients and Tips
- Tempeh – You can use any legume-based variety you like, but I prefer the soy kind!
- Sesame oil – To get that nutty flavor use a high-quality sesame oil.
- Hoisin sauce – Most hoisin sauces are vegan, but make sure to check the label.
- Soy sauce – I suggest low-sodium or coconut aminos.
- Veggies – You’ll need a mixture of broccoli florets, carrots, bell pepper, scallions and grated fresh ginger.
- Canned water chestnuts – Make sure to drain these before cooking!
Recipe Variations and Dietary Swaps
- Seitan – Swap the tempeh with seitan for a meatier consistency.
- Avocado oil – Don’t have sesame oil? That’s okay, you can use avocado oil instead.
- Veggies – Feel free to add in sliced mushrooms, onion, baby corn, snow peas, and sugar snap peas.
- Sesame seeds – Finish off this gorgeous stir fry dish with a pinch of toasted sesame seeds.
How To Make Vegan Tempeh Stir Fry
To make this delicious Vegan Tempeh Stir Fry, grab all your chopped veggies, sauces and a wok or large skillet and get cooking!
Find the full Tempeh Stir Fry recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftovers in an airtight container and store in the refrigerator for up to 1 week.
- Reheating Leftovers – Reheat leftovers in a skillet over medium heat or in the microwave in short bursts.
Serving Suggestions
There’s no better way to enjoy this stir fry than with a bowl of steamed white rice. But you can also enjoy it with brown rice, fried rice or go wild and toss it with cooked noodles for a Lo Mein-style dish.
For a lower-carb option, you can enjoy this with Cauliflower Rice or Broccoli Rice. Hooray for veggies!
Frequently Asked Questions
Because it is fermented and therefore easier to digest, tempeh is considered more nutritious than tofu. Yet both tempeh and tofu are still fine meat-free options, and taste delicious when stir-fried with this amazing sauce!
Tofu is a very familiar meatless protein in the U.S. that is made from soybeans. It’s commonly available as silken, firm, and extra-firm – with the extra firm being used most often as a meat replacement in recipes. Even extra-firm tofu is still rather soft compared to meat, and all varieties are quite mild in flavor.
On the other hand, tempeh is made with cooked and fermented soybeans. The result is a very firm protein that tastes lightly nutty, but absorbs other flavors well. The texture is more rustic and hearty than smooth tofu.
Nope! Simply slice and toss the tempeh right into your wok to cook.
Yes, this is a great make-ahead recipe for your meal prep plans!
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Tempeh Stir Fry
Ingredients
- 1 pound tempeh
- 2 tablespoons sesame oil or avocado oil
- ½ cup hoisin sauce most are vegan
- 3 tablespoon soy sauce
- 2-3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon chili garlic sauce
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 red bell peppers seeded and chopped
- 1 bunch scallions chopped and divided into whites and greens
- 8 ounces water chestnuts drained
Instructions
- Cut the tempeh into 1-inch cubes. Chop all the produce and set aside.
- In a jar or measuring pitcher, combine the hoisin sauce, soy sauce, minced garlic, grated ginger, and chili garlic sauce. Mix well.
- Set a wok or large sauté pan over medium-high heat. Add 1 tablespoon of sesame oil to the pan. Once hot, add the tempeh cubes and stir fry for approximately 5-6 minutes, until golden on all sides.
- Remove the tempeh from the pan and place in a bowl. Add 3 tablespoons of the sauce to the tempeh. Stir to coat. (This allows the tempeh to absorb the moisture and soften a bit.)
- Add the remaining sesame oil to the pan. Stir fry the scallion whites and carrots for 1-2 minutes. Stir in the red bell pepper and stir fry another 1-2 minutes. Then add in the broccoli florets and drained water chestnuts, and stir fry for 1-2 minutes.
- Pour the tempeh cubes back into the pan. Add the remaining sauce, stir fry to cook the sauce, and coat all the vegetables and tempeh. If the sauce thickens too much, add ¼ cup of water to the pan. Stir and cook another minute. Then add more water if needed. Add in the remaining scallion greens and stir. Serve warm over steamed rice, fried rice, or cauliflower, or broccoli rice for a lower carb option.
Thank you for sharing this recipe! I wanted to try and make more vegan recipes this year and this was perfect. It tasted amazing and was so flavorful!
I had never heard of Tempeh before but I tried it out for this recipe and it was delicious.
I have never tried to make stir fry with tempeh, and this recipe made it so easy and it tastes amazing! thank you so much for sharing this amazing recipe
This may be my new favorite dish! So delicious and we’re already planning on having it again next week!