Stir-Fried Tempeh With Broccoli And Peppers

Stir-Fried Tempeh With Broccoli And Peppers


  • 8 ounces tempeh, cut in half horizontally and then into 1-inch cubes
  • 1/4 cup tamari
  • 2 tablespoons canola or peanut oil
  • 2 medium garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 large red pepper, cored, seeded, and cut into 2-inch-long strips
  • 4 cups broccoli florets cut into very small bite-sized pieces


Place tempeh, tamari, and 1/4 cup water in medium bowl. Marinate, stirring occasionally, 20 minutes. Heat 1 tablespoon of the oil in a large wok or frying pan. When oil is hot, but not smoking, lift tempeh from bowl with slotted spoon (leaving liquid behind) and add to wok. Stir-fry until nicely browned and crisp, 2 to 3 minutes. Transfer tempeh back to bowl with marinade. Add remaining tablespoon oil to wok along with garlic and ginger. Stir-fry until garlic and ginger are fragrant, about 30 seconds. Add red pepper and stir-fry until pieces begin to soften, about 1 minute. Add broccoli and continue to cook until it begins to soften, about 3 minutes. Add tempeh and marinade. Stir to combine flavors and heat through. Serve and enjoy.

  • 4 - 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min