Tempeh Stir-Fry with Vegetables | Easy 30-Minute Meal

In a small bowl, mix 1 tablespoon corn starch with 2 tablespoons water using a fork or small whisk.

In a separate bowl, mix 1/4 cup of vegetable broth or vegetable stock with a bullion cube in hot water (microwave for 30 seconds if needed).

Add the broth mixture to the corn starch mixture and whisk together.

To the mixture, add 3 tablespoons soy sauce, 1 tablespoon sugar or agave, and 2 teaspoons sesame oil. Optionally, add a splash of Sriracha or red chili flakes for spice. Mix until fully incorporated and set aside.

Heat a pan on medium-high heat and add 2 tablespoons of neutral oil.

Add the tempeh to the pan, ensuring it's coated in oil, and cook for about 5 minutes until it turns golden brown.

Add 1 chopped onion, 1 chopped red bell pepper, and 2 cups of frozen broccoli to the pan. Stir to combine and cook for about 5 more minutes, stirring occasionally to prevent burning.

Add 2 teaspoons of fresh ginger and 2 minced garlic cloves to the pan and mix in.

Pour the prepared sauce into the pan and let it cook for about 5 minutes until the sauce thickens.

Equipment Needed

Spice Level:

Dietary