30-Minute Tempeh Stir-Fry

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Overhead image of tempeh quinoa stir fry in a cast iron pot with a small serving plate and chopsticks on the side

Everyone needs a good, classic stir fry recipe in their back pocket for quick lunches and dinners, and I think this should be the one.

It comes together in just 30 minutes, uses up leftover grains and vegetables from the week, is rich in protein and fiber, and delivers big flavor. What’s not to love? Let me show you how easy it is to get this dish on the table.

Overhead image of cutting board with ingredients for a tempeh stir fry including tempeh quinoa bell pepper green onion and kale

It all starts with marinating the tempeh. Cube your tempeh, mix with your peanut-coconut aminos (or tamari) glaze, and set aside. While that’s happening you’ll prep your other ingredients.

Overhead image of bowl with tempeh marinating in peanut sauce and a spoon for stirring

Once marinated, sauté your tempeh on both sides until golden brown and delicious. Then you’ll add your veggies and grains and stir-fry until crispy and browned before adding your tempeh back to the pan to warm. That’s it!

Overhead image of tempeh being stir fried in peanut sauce in a cast iron pan

Overhead image of tempeh stir fry being sautéed in a cast iron pan

We hope you LOVE this stir fry! It’s:

Quick & easy to make
Incredibly flavorful
Vegetable-packed
Protein- & fiber-rich
& So delicious

This would make the perfect weeknight meal when you want something hearty and nutritious on the table fast. I also love making it for lunch when I want something fast and filling.

If you’re into stir fries, be sure to check out our Cauliflower Rice Stir-Fry, Quinoa “Fried Rice,” Almond Butter Tofu Stir-Fry, Tofu that Tastes Good Stir-Fry, and the fan favorite General Tso’s Tofu Stir-Fry!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Image of tempeh stir fry served on a white plate with chopsticks and a cast iron pan in the background

30-Minute Tempeh Stir-Fry

A hearty tempeh stir fry with BIG flavor! Just 30 minutes to prepare this weeknight dinner to use up leftover vegetables and please a crowd!
Author Minimalist Baker
Print
Plate and skillet of Tempeh Veggie Stir Fry with chili sauce and fresh limes
4.9 from 73 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entree
Cuisine Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

GLAZE

  • 3-4 tsp chili garlic sauce (adjust to preferred spice level)
  • 4 Tbsp salted creamy peanut butter (or almond, cashew, or sunflower butter)
  • 4 tsp sesame oil (if avoiding oil, sub water)
  • 1/3 cup coconut aminos (or sub slightly lesser amount of tamari to taste as it can be more pungent in flavor)
  • 4 tsp lime juice
  • 3 tsp freshly grated ginger (or sub 1/2 tsp ground ginger)
  • 1 tsp maple syrup (plus more to taste)
  • 3-4 Tbsp water

TEMPEH

  • 8 ounces tempeh (chopped into large, bite-size squares // if GF, ensure gluten-free friendly)

THE REST

  • 4 tsp sesame oil (or sub double this amount in water)
  • 2/3 cup chopped green onion
  • 4 cups mixed chopped vegetables (we used red bell pepper, broccoli, carrots & kale)
  • 4 tsp coconut aminos (or tamari)
  • 3 cups leftover cooked quinoa,* brown rice,* or uncooked cauliflower rice*

Instructions

  • Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
  • Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness. Don't be shy — you want this quite flavorful.
  • Add the chopped tempeh to the glaze and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.
  • Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
  • To the still-hot skillet add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.
  • Once the vegetables are nearly done, add your greens and grains and sauté for 3-4 minutes or until warmed through and slightly browned. Then add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.
  • Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.

Video

Notes

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 526 Carbohydrates: 53.6 g Protein: 22.8 g Fat: 26.3 g Saturated Fat: 4.2 g Sodium: 636 mg Fiber: 9.9 g Sugar: 14 g

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  1. Rachel says

    Sooo good, I made with peanut am butter and then another with sunflower seed butter. Both had good flavor, and the peanut butter was the best! Both I marinated for at least 24 hours, and the flavor was definitely there.

  2. Amy says

    Just made this with a combination of leftover brown rice and quinoa. It was fantastic! I may have to cut down on the ginger and chilli garlic sauce to suit my kids palate next time! But it was absolutely yummy!

  3. Jenal says

    This recipe was so good. I was worried about the sauce but it was so flavorful and not too overpowering. I just used green beans and mushrooms for this recipe with the tempeh.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jenal! Thanks so much for the lovely review!

  4. Lauren says

    Made this tonight with Tofu and it was a huge hit!! Definitely going to be in our rotation going forward!

  5. Cara says

    This recipe was so delicious and very easy to complete! I had liquid aminos so I used those instead, which I feel like made the sauce a little too salty. Other then that, it was the perfect recipe!

  6. Eileen says

    Full of flavour! I was in a hurry and didn’t fry the tempeh separately. I put it all in the wok, then added some soaked rice vermicelli. I didn’t mind the tempeh being soft, though.

  7. Brianne Leary says

    This is by far one of my favorite recipes from your blog! My husband even likes it and he’s a carnivore. It is so easy to do with our household pantry staples. I wouldn’t normally buy sesame oil but I think I will get it routinely just for this. One thing I can never get right though is crisping the tempeh. I’ve tried several times and it always comes out soft, like it’s just been warmed in the pan. How do I get crispy, flavorful tempeh??

    • Support @ Minimalist Baker says

      Hi Brianne, we’re so glad you both enjoy it! Maybe try increasing the heat to see if that helps?

  8. stephanie lefkow says

    This recipe tasted delicious. Loved the sauce. However, the recipe took at least an hour for me to completely make but it was worth it! I love your posts. They are so organized and easy to follow.

  9. John says

    Not the type to comment on food blogs, but I had to mention that this is a delightful recipe. Minimal work for amazing taste.

    I added some miso paste, since it’s been sitting in my fridge for a while. Also used soy sauce instead of coconut aminos. Other than that I followed the recipe ingredients pretty closely. Eyeballed a lot of stuff, which I rarely do, and it seems to have worked fine. So I’m thinking this is a forgiving recipe on top of all it’s other strengths.

    Next time I make it, I’ll probably make 1.5x sauce and skip the extra soy sauce/aminos with the veggies. For anyone who cares about time considerations, this took me about an hour to make as a relatively unskilled chef.

  10. Emily says

    I’ve never left comments with recipes before, but taking the time to do so for this! This is delicious.

    Followed the recipe closely (I’m a capable but not a super confident cook when it comes to first times trying things) and it has the BEST flavor. Look forward to making another round this week. Honestly, this will likely be in the weekly rotation due to the variety of veggies that can be used and the efficiency from prep to on the table time.

    I’m loving your cookbook and IG and blog recipes!

  11. Margaret Woodward says

    Made this tonight! So good! My daughter was surprised , impressed and very thankful! She loved it! Loved how the tempeh browns up. Think next time will cut it even smaller or even crumble to get more goodness covering more of it. I used what I had, mushrooms, red pepper, broccoli , carrots and green onion. Broccoli really gets the flavor in it thank you so so much for this amazing simple recipe! (We also did not add the quinoa but served the stir fry on top of it. )

  12. Joy says

    I love this recipe. It was so flavorfu and yummy. I will definitely recommend to others and keep in my rotation. Thank you.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Joy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Christina says

    Damn it so hubby didnt like the tempeh I keep trying to sneak it past him in various recipes over the years without telling him and he is just not a fan. I guess it reminds him of nutrela or soya that they eat in India where he grew up. BUT he really liked the flavors here so I will be repeating this with perhaps some tofu or edamame beans perhaps. I love tempeh tho sl I am a bit sad that I cant get it past him lol. Also on another note I used tahini in place of a nut butter and sriracha instead of chili garlic sauce as thats what I had and it was still insanely good. Even my toddler who likes zero spice ate some. Thx for another yummy vegan recipe!

  14. Nancy says

    Very flavorful! The only thing I felt it needed was some peanuts for a little crunch. I cooked some raw peanuts in a few drops peanut oil and sprinkled them over the top. This is such a great recipe and I look forward to making it again and again.

  15. Susan Roman says

    I originally had pulled up a different recipe, but I had a few spare minutes for meal prep and decided to make the sauce. I realized after I made it that it was a different recipe – your recipe. What a happy, happy mistake. I used to struggle with the chewy texture of tempeh until I started to steam it for 15 minutes. After steaming I let it marinate for the day. So versatile, I used zucchini, mushrooms, red pepper and the green onion. We will be making this again for sure. Thank you!

  16. Diane says

    Wow, just made this and it’s delicious. Great flavors. A great weeknight meal. I had some trouble cooking the tempeh (first time). It was a little dry, but still a delicious dish.

  17. Charlo says

    Excellent !! I did not like tempeh before this recipe, and now I LOVE IT. Thank you so much!
    Doing this recipe weekly with quinoa and all of the veggies in my fridge (brocoli, mushrooms, bell peppers, zucchinis, cauliflower, kale, spinach, swiss chard, carrots).

  18. Susan says

    This was my first attempt at tempeh. I loved the taste, but I scorched the exterior pretty badly. I was sceptical about sauteeing the tempeh with the sauce and no oil…I had a well seasoned cast iron skillet but it immediately stuck although I heated pan first. I removed it to a non-stick skillet, but after one minute on low it burned some more. I still ate it but the carnivores opted for air fried chicken nuggets (ugh). They loved the sauce and veggies….I used the same ones you used. I will try again, but I’ve never had luck with tofu marinated and sauteed…the sauce was pretty thick on it though I’d thinned it out. I guess I just need to keep experimenting because the flavors are excellent.

    • Susan McLaughlin says

      Sorry, I wish there was an edit button…I didn’t cook the tempeh in the sauce, rather, I used tongs to remove it from sauce.

  19. Mark Atkins says

    Excellent recipe! I’m only about 2 months into my Vegan journey and I’m sure I’ll make this recipe many more times. As with every recipe I learn something new, this attempt was no different. Initially my iron skillet was way too hot and I burnt some of the tempeh but no worries I simply scraped it off and proceeded.
    Bc I used only 2 cups brown rice I added Shirataki noodles, added a nice twist. Looking forward to using this great glaze with other dishes, thank u!

  20. Laura says

    This was really good! I was skeptical, but it was delicious! Next time I think I’ll try using gochujang instead of the chili garlic sauce to give it that funky little tang. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. MJ says

    This was SO SO SO good! All of your recipes make cooking so easy it gets me excited to branch out and try new dishes. Thank you so much for all that you do.

  22. Diana says

    The perfect tempeh recipe! I followed it exactly as written (I only subbed soy sauce for coconut aminos) and I loved it. It even got the stamp of approval from my boyfriend as well. Love that it’s versatile and I can feel it’s gonna become a go-to dinner.

  23. Darlene says

    This was delicious! I did not have coconut aminos, so I used tamari. It was a little too salty, so I had to adjust with more lime juice and maple syrup. I will definitely pick up the coconut aminos for next time.

  24. Sheila Van Hoeter says

    The glaze is the bomb! Wow, I am going to use it for other things as well. Great recipe. Thanks. I lookk forward to trying more:)

    • Dana @ Minimalist Baker says

      Thanks for sharing, Sheila! Next time would you mind adding a rating to your review? It’s super helpful for us and others readers. xo!

  25. Natalia Stefanova says

    Just made this for diner with gluten-free chickpea tempeh. It turned out great.

    Thank you as always!

    • Stacey says

      Wow! I’ve been looking for a great tempeh recipe. This was so good. I only had soy sauce so used that instead of aminos and siracha instead of chili garlic sauce. I used almond butter and whatever veggies I had around. I mixed it with leftover quinoa and I am so happy. I am super satisfied and my house smells incredible. I don’t write reviews very often. This one was worth taking the time to say thanks!

  26. Sally says

    I was looking for something new and different to do with tempeh and came across this recipe. I substituted almost everything to use what I had on hand, and this still came out tasty! The tempeh fried up deliciously crunchy. I used Newman’s Own peach salsa with 2 cloves of chopped garlic added, sunflower butter, olive oil, tamari with a touch of smoke flavoring, lemon juice, ground ginger, maple syrup, a light touch of ground chipotle pepper for the glaze in about the proportions indicated. I fried the tempeh until it looked like your photo, stir fried my veggies, added the rest of the glaze and cooked a bit more then added the tempeh back in. Served on brown basmati rice. Everyone liked it. I’ll definitely make it again.

  27. Mia says

    Made this for dinner tonight. It took a little longer than 30 minutes (I’m a slow chopper) but it was absolutely worth it. Peanut-buttery goodness all around. Had it with leftover brown rice tonight and I’m going to try quinoa next. Thanks for another great, simple recipe!

  28. Linda says

    I just made this and have some not so positive feedback. Some modifications: I substituted siracha & garlic for the chili-garlic sauce and a tad less peanut butter than called for because that was all I had. I don’t think these changes made a difference, since the flavor was pretty good. So here goes. I wouldn’t consider this a quick weeknight meal unless you are using pre-cut veggies. It took me an hour to make this and I am an experienced cook. Second, it is tough to fit 4 cups of veggies + greens and 3 cups of grains into a large cast iron pan and still be able to stir. I had to transfer to my oversized sauce pan. Not a big deal. Finally and probably most importantly, the addition of quinoa made this go completely south for me. It basically turned to veggies mashed together with quinoa. The tempeh was lost. The dish didn’t even need the quinoa. Without it there would have been enough sauce but it turned into a big mushy mess. Sorry!

    • Support @ Minimalist Baker says

      Hi Linda, We’re sorry to hear this didn’t turn out for you. We are surprised since we haven’t had these problems and other readers seem to love it! Perhaps your pan was smaller? We prefer this one. You could certainly leave out the quinoa, if desired! Better luck next time!

  29. Mariah says

    This recipe is PHENOMENAL. So simple and very flavorful. I will be bookmarking this page to make again in the future. Can’t wait to prepare this again!

  30. Kelly says

    It was an MB week at my house! I made your portobello mushroom pizzas, eggplant parm, and rounded out the week with this tempeh stir fry. Wow, this stir fry was delicious! I absolutely loved the tempeh glaze and let it marinate the tempeh overnight. The veggies I used was broccoli, bell pepper, carrots, green onion, and a zucchini from our home garden. This dish is so versatile, and I love the idea of using it when you need to “clean out the fridge” and you can customize it with lots of different veggies. 10/10 will make again!

  31. Brooke says

    This has been in super heavy rotation since the day I first tried this! I have been waiting for this recipe all my life I think. I have used basmati rice and quinoa – I like the rice better even though I love quinoa. I usually just crumble half a block of tofu in instead of marinated tempeh. So easy. I keep the chili sauce out of the sauce so it’s not too spicy for my 3 year old, and my husband and I just drizzle it on top after serving. Sometimes we add toasted cashews if we’re feeling extra.

  32. Christina says

    This was a very popular dish in my house. Really tasty and quite easy to make with what I had in the house. It’s going on the regular rotation!

  33. Sean Okonsky says

    I think I already gave a review of this recipe but I had to give another because its that’s good. Since I first made this recipe about 3 months ago I’ve been making it at least once a week. Its quick, easy, tasty, and filling. It works for either lunch or dinner. I grill the red bell pepper, red onion, and Anaheim pepper after the tempeh has cooked for a bit and then add in shredded carrot, cooked quinoa, green onion , and the leftover marinade after I turn the heat off. I top with kimchi, vegan mayo, sesame seeds and cilantro.

  34. Adam says

    I just made this for the first time to take to work for lunch throughout the week! I must say this is one of the best recipes I have ever made and it will definitely be in my meal prep rotation. Some of the marinated tempeh did not make the final cut as it was impossible not to snack on it while the veggies were steaming… The veggies I used were kale, red and green bell pepper, squash, zucchini, carrot, and onion. SO GOOD!

  35. Shwetha says

    Funtastic recipe!
    Just wondering if the ginger and garlic in the sauce got a chance to get cooked(???)

    • Dana @ Minimalist Baker says

      If you prefer the flavors to be more subtle you could certainly sauté them before adding to the sauce. But in this application they’re only lightly cooked so the flavors are more vibrant!

  36. Theo says

    Hello! I was about to make this recipe, then I asled myself something.
    I have neither cauliflower rice, nor do I have brown rice. I am also uncomfortable with quinoa, because whenever I cook it, it tastes like dirt – litterally as if we sprinkled some dirt on them, or as if it wasn’t washed well.
    Is it great with basmati rice too?
    Thanks!

  37. Melinda says

    This has become a repeat recipe for us! My husband (a reforming carnivore) absolutely loves it. We’ve made it with several veggie combos, and have yet to find one that doesn’t work, which is SO convenient when you’re trying to use up your produce. Thank you so much!

  38. Mother of Corgis says

    I was looking for a tempeh recipe with lots of veggies and gave this a shot. Pleasantly surprised, although I felt it was missing a few elements, hence 4 stars.

    I used 2 tsp of the chili garlic sauce (because you can always add more), soy sauce instead of tamari, and a bag of frozen stir fry veggies instead of fresh. I also used 1/2 almond butter and 1/2 peanut butter. Next time I’ll use 100% crunchy peanut butter for a richer flavor and texture, which this recipe needs. It’s pretty much ALL softer foods, and although I liked it, it was a bit…homogenous. There was no crunch aside from the water chestnuts in the stir-fry mix. And yes I realize that starting with frozen veggies was going to add more moisture, so next time I’ll leave the lid off so there’s more sauteing (for crispier veggies) and less steaming (for softer veggies). I might even try baking the tempeh so it’s a little more interesting to chew. I’ll probably crush some peanuts and toast them to sprinkle as a garnish, too. And maybe add some fresh cilantro, because c’mon, it’s stir fry.

    I’d also urge cooks to use sesame oil, not olive or canola. There is a nutty flavor to sesame oil that’s just perfect in the sauce. I’m sure peanut oil would also be delicious. My husband really, really enjoyed this dish and I know I can elevate it to something I’ll enjoy just as much as he does. It’s a very well-written & versatile recipe, and I’m already looking forward to experimenting with it again.

  39. Julie says

    Super tasty. Made more marinade because we love sauce and used buckwheat noodles for starch. Thanks for sharing! Will make again. My 6 and 7 year old loved it! For the kids, added chili sauce at the table.

  40. Nicole says

    This is the 2nd recipe I tried using tempeh! And I love it! The first one I found online I DID NOT like way to salty and just like not good. This though! Has made me have a new found love for tempeh I’m excited n ow to try tempeh in different way. Boyfriend approved ** ??

    • Support @ Minimalist Baker says

      Hi Nicole! Thanks so much for the lovely review! We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  41. MR says

    This was incredible! Be warned if you, like me, have a fairly low tolerance for spicy food – I only used 2 tsp of chili garlic sauce, and that was just about as spicy as I could have possibly handled, but it was still DELICIOUS! I also used closer to 2 cups of quinoa instead of 3 because the proportions looked about right at 2, which could have been a factor in the spiciness level. Overall though, what a flavorful, healthy, and filling meal!

  42. Lindsey says

    I used tofu instead of tempeh because that is what I had on hand but the recipe was amazing! My boyfriend and I both loved the sauce. Will be one of our favorites. Excited to try again but with tempeh.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lindsey. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  43. Hannah Blackhall says

    This was so delicious! I added bok choy instead of kale, soy sauce instead of coconut aminos (I was out) and only added 2 tsp of chilli garlic sauce and found it to be the perfect level of spice. Thank you for the amazing recipe! Your recipes never fail me!

  44. Monica Bartolome says

    Making this for second time tonight. My husband and 3yo son loved it! I omitted the chili sauce b/c my son won’t eat anything remotely spicy, but otherwise pretty much followed the recipe.

  45. Ellen Puglisi says

    This recipe us absolutely fabulous and I plan on serving this to my non-vegan friends. Thank you so much !

    Next time I will double the marinade and I served it with angel hair pasta ?

  46. Kelley says

    Delicious, easy and fairly quick to come together and all ingredients I usually have on hand. This is a keeper for me and would be tasty with any veggie combos you could dream up.
    THANK YOU!

  47. Sean says

    I found this recipe a couple weeks ago and it is my new favorite. Its healthy, quick, tastes great and works well for either lunch or dinner. I love adding Kim chi and cashew mayo to mine. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sean. We are so glad you enjoyed the stir fry! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  48. Rachel says

    A solid weeknight dinner recipe. I’d add a little more peanut sauce next time. I pretty much followed the recipe, but minced a garlic clove and added red pepper flakes in lieu of the garlic-chili sauce, and subbed a smaller amount of tamari for the coconut aminos.

  49. Annie says

    OMG. I made this for dinner last night and it was amazing. Mixed it with cauliflower rice and this was one of the best meals ever! I normally am not the biggest fan of tempeh but I let it soak in the sauce Overnight and that made a world of a difference. My husband and I were scraping our bowls to get every morsel out.

  50. Jes says

    I made this, and I absolutely love it. HIGHLY RECOMMEND!!

    My adjustments were minor: I omitted the sesame oil, used tamari instead of coconut aminos (as my aminos were flavoured) and used baby spinach instead of kale. I’m making this again today, and will use kale, but the baby spinach works really well too.

    I love recipes like this, meals that can be used for lunch or dinner, and made in bulk for meal prep. I would love to see more of these. Thank you!!

  51. Leanne says

    Hi
    Love all your amazing recipes, so thank you so much. Had the cauliflower dahl 3x in the last week haha!
    Just about to make this tempeh dish for our dinner tonight, but I don’t have the chili garlic sauce, can you tell me how to make some please and thanks.

  52. Laura says

    Made this as the recipe stated, and it was Delicious! Spicy, tasty, very satisfying. My mega-carnivore husband repeatedly said he liked it and would like to have it again. Wonderful! The sauce/glaze is so yummy that I’ll probably increase the amount next time (although will leave the heat the same–it was perfect). Thank you!

  53. Schuyler Schrickel says

    This recipe was super simple, and SO DELICIOUS! I even messed up by under-cooking my rice, and I still ate the whole bowl because everything else was so yummy. I will DEFINITELY be making this again, in the very near future.

  54. robin fegley says

    I made this as directed, (used almond buttter and rice)and it tasted good. But.,,,strongly recommend that the tempeh is cut into small cubes – no more than an inch square. Due to the marinade, it blackens easily, so lower heat a bit. I have had more sucess browning the tempeh first, and then marinating. My vegan family was not impressed.

  55. Resa says

    So delicious! Used peanut butter with kale, quinoa, tomatillos, red bells, onion and mushroom. So easy. Thank you again

  56. helen says

    Dana,
    I have always been suspicious of tempeh, so bland, so naaaahhh, but this recipe of yours just NAILED IT! Oh I can’t stop eating, it’s so delicious. The layering of flavours is just perfect. I used more vegetables: bok chow, red pepper, broccoli, green onions and kale. I overcooked the kale (darn) so I won’t be posting a picture anywhere because the colours are a bit off, but the flavour is to die for. My stovetop is now a mess but it’s so worth it!!! You’re the very best, Dana.

  57. Laura says

    My husband and I both loved this. We marinated the tempeh for the minimum time, used a little extra chili garlic sauce, and choose red bell pepper, shredded carrots, broccoli, spinach, and shiitake mushrooms for our vegetables. We probably had 5-6 cups of vegetables rather than the 4 and it worked well other than my 10-inch see was almost overflowing. This is going to be a go-to easy, healthy meal for us.

  58. Lisa K says

    Recipe was alot easier to make than I thought it would be. My husband is a meat and potatoes man and recently agreed to “lean” into plant based. He’s been open minded and has been trying, tho I can see it’s not his favorite. However last night he got up from his seat walked around the table and kissed me. He said this is the best thing I’ve made since we started this way of eating. He LOVED the flavors in it and said it’s a definite make again meal!

  59. Valerie Lawe says

    Love this recipe, husband loves anything with peanut sauce. Made enough to freeze, I do lots of batch cooking. This is a keeper!

  60. Allison says

    I made this for my meal prep this week and I’m already out. I loved it! Only thing I did different is sub sesame oil for water.

  61. Brenda says

    I made this but I didn’t have limes so I used lemon juice. It wasn’t the taste that I wanted so I used some coconut amino vinegar and that did the trick. This recipe is a keeper for sure! My husband loves it and that’s great.

    • Support @ Minimalist Baker says

      Hi Brenda,

      Thanks for sharing your experience- so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  62. Marina says

    Hello, what type of tempe do you use? Where do you buy it? It isn’t available at my local grocery stores but I will go Whole Foods tomorrow.

    • Support @ Minimalist Baker says

      Hi Marina,

      We find that Lightlife and Tofurky are both good brands. We have been able to locate these brands at Whole Foods. Be sure to check the package for gluten-free friendly, if needed.

  63. Ashleigh Sullivan says

    Minimalist Baker strikes again! This glaze was INCREDIBLE. Tempeh is my new found love. What a great recipe to spice up a simple everyday dish

  64. Alex says

    I followed the recipe exactly and it was perfect. I never would have pan fried something with a peanut sauce before but it turned out really nice. Thank you!

  65. Ashley says

    Made this with cauliflower rice and loved the flavor! Are your nutrition facts for a serving made with quinoa? Sorry if its written up there but i missed this somewhere!!

  66. Hannah says

    Dana, you did it again girlfriend! This was delicious. Definitely going to be one of my new go-to’s whenever I have leftover grains to use up. Thank you!!!

  67. Eva says

    I used 1 Cup extra veggies instead of tempeh, and leftover cooked millet. I used 1 Tbsp sriracha sauce to save time and apple cider vinegar (I forgot to buy a lime). Was delicious! Thanks!

  68. Charles Olivier says

    This recipe was totally amazing. Thanks a lot, I loved it. The only thing I subbed was the coconut aminos (which I didn’t have) but I used tamari and it was perfect. Definitely a recipe I’m going to do on a regular basis!

  69. Jane says

    Omigosh, so so so delicious! I had several bowls even though my belly was about to explode! My husband loved it, too. He asked me what the secret sauce was.
    Thanks so much for another amazing recipe!

  70. Stephanie Rollins says

    This was AMAZING. I used tamari and it somehow was too salty but tasted amazing on the quinoa/brown rice mixture I made. The veggies I used were rainbow carrots, chopped kale, mushrooms, zucchini (I forgot onion). I’m adding this to my weekly recipes. I’ve only ever had tempeh this good one other time. It charred quickly in the stainless steel pan I had on medium high heat w cooking spray and was phenomenal. Great recipe!!

  71. Jes says

    I just want to say that I love the recipe interface. The ability to switch to metric, and the inclusion of info on keep and freeze times is just brilliant. Thanks!

    A quick question: Will there be a great loss of flavour if the sesame oil is omitted? If so, can you recommend something to replace the flavour? (This saves me 120 calories per serve).
    Thanks :-)

  72. Jessica Marquis says

    Oh my gosh I’m soo excited to make this recipe. I know that tofu seems to be the popular thing when it comes to vegan recipes like this but I’m totally obsessed with tempeh! I love tofu don’t get me wrong but tempeh is so much better in my opinion. Please more tempeh recipes! lol :D

  73. Claire says

    This was yummy! A bit longer than 30 minutes (closer to 60), but that’s mainly because I’m quite a slow cook. Since I’m not vegan or gf, I used soy sauce and honey in place of coconut aminos and maple syrup. I also subbed 2 garlic cloves and a teaspoon of red pepper flakes for the chili garlic sauce. Super delicious!

  74. Deborah says

    My two year old and I are chowing down on this right now and enjoying it immensely! Since hubbie isn’t a fan of soy I subbed with “chicken” seitan and then used onions and broccoli for the veggies. It goes beautifully with quinoa and has a nice spice to it (so I’m especially pleased that the baby likes it). Definitely a repeat dish!

    • Dana @ Minimalist Baker says

      Thanks, Colleen! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xoxo!

  75. Steph says

    Made for dinner tonight, subbed tofu for tempeh, and soy sauce for aminos. So good! Came together really fast. A definite keeper, thank you!

  76. Steff says

    Made this tonight with tofu instead of tempeh (marinated for about 4 hrs, stirfried for about 10-12 min) and celery instead of green onions, and it was wonderful!

  77. Casey Mullen says

    Hi Claudia :) you don’t necessarily have to boil or steam tempeh before use. Some people recommend this because it can help counteract some of the natural bitterness that tempeh has. You can definitely do this if you would like, but I’m guessing with the bold flavors of the glaze in this recipe it’s probably not necessary.

  78. Rupini says

    Subs for tempeh, anyone? I am thinking chickpeas? Paneer? Or just more veggie? Unable to get tempeh here (India)

    • Casey Mullen says

      You could substitute tofu if you’re able to get that. If not, you could try making Burmese tofu from scratch, which is just made from chickpea flour and water. Otherwise, you could definitely substitute chickpeas.

      • Dana @ Minimalist Baker says

        Thanks for sharing, Casey! I agree tofu would be great here. Otherwise chickpeas (or most legumes), extra quinoa, extra veggies, or hemp seeds!

    • Casey Mullen says

      For chili garlic sauce, you could use sriracha. Or even just some chili flakes and minced garlic. Chili garlic sauce is basically just a mix of vinegar, chili flakes, garlic paste, and sometimes a little sugar. You can easily DIY it if you want :) for maple syrup you could substitute any liquid sweetener, like honey, brown rice syrup, coconut nectar, agave nectar, etc. If you can’t get ahold of any of those, you could probably just use a little bit of brown sugar.

  79. Claudia Gomez says

    I thought you should boil the tempeh before you use it… it’s not necessary for this recipe?
    Thank you!

    • Julia says

      You should boil seitan before you use it, but I’ve never boiled tempeh. And I’m still alive! :D

      P.S. Dana, this looks delicious. Definitely going into my rotation!

      • Dana @ Minimalist Baker says

        You don’t need to boil tempeh! It just needs to be cooked, which you do when sautéing. If you want though, you can steam it for 10 minutes, which supposedly helps remove some of the bitterness. But, it’s totally optional.