Plate and skillet of Tempeh Veggie Stir Fry with chili sauce and fresh limes
4.87 from 53 votes

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
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 (Servings)
Category: Entree
Cuisine: Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 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


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


  • 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*


  1. 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.
  2. 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.
  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.


*How to cook cauliflower rice, brown rice, and white rice.

Nutrition Per Serving (1 of 4 servings)