Tempeh Stir Fry | Sweet and Sour
This Sweet and Sour Tempeh Stir Fry is a quick and easy recipe that will be ready in less than 30 minutes. It’s a savory dish that is delicious served over rice or your favorite grain.
This sweet and sour tempeh stir fry is so good because it combines the tangy, zesty flavors of the sauce with the hearty, protein-packed tempeh and crisp, fresh veggies, creating a perfectly balanced and delicious meal. It’s a quick, healthy, and satisfying dish that’s bursting with flavor!
We have more delicious vegan stir-fry recipes on this website like our simple noodle vegetable stir-fry, this udon noodle stir-fry, and this broccoli pepper tempeh stir-fry.
Reasons you will love this recipe
- Packed with Bold, Tangy Flavor: This tempeh stir fry with sweet and sour sauce offers a perfect balance of tangy and savory flavors, making every bite deliciously satisfying.
- High in Plant-Based Protein: Loaded with protein-rich tempeh, this dish provides a nutritious and filling alternative to meat, perfect for vegans and vegetarians.
- Quick and Easy to Prepare: This stir fry comes together in just 30 minutes, making it an ideal option for a healthy, fast weeknight dinner that doesn’t compromise on taste.
- Loaded with Fresh Veggies: With crunchy broccoli and vibrant bell peppers, this stir fry is not only flavorful but also packed with essential vitamins, minerals, and fiber for a wholesome meal.
How to make tempeh stir-fry with sweet and sour sauce
STEP #1: Begin cooking your rice or noodles that you plan to serve this stir-fry over. Slice tempeh into small cubes.
STEP #2: Dice and slice all other vegetables. In a medium-sized bowl, combine crushed pineapple, vinegar, water, sweetener, cornstarch, and ground ginger and whisk well. Set to the side.
STEP #3: In wok or large skillet, add veggie broth, onions, garlic, and tempeh. Allow to cook until browned, stirring frequently. This takes about 5-7 minutes.
STEP #4: Quickly re-stir the sauce, then add to the pan. Heat until sauce thickens, about 2 minutes. Serve over rice or other grain and top with scallions.
Tempeh is high in protein
Tempeh is an excellent source of plant-based protein, making it a popular choice for vegetarians, vegans, and anyone looking to incorporate more protein into their diet. Made from fermented soybeans, tempeh boasts around 15–20 grams of protein per 100 grams, which rivals many animal-based proteins.
Unlike some other plant proteins, tempeh contains all nine essential amino acids, making it a complete protein. Its firm texture and nutty flavor make it versatile in various dishes, from stir-fries to sandwiches like our tempeh, lettuce, and tomato (TLT) sandwich and this smoked tempeh breakfast sandwich, providing a nutrient-dense option that supports muscle repair, growth, and overall health.
Check out this short video of me demonstrating how easy it is to make a broccoli and red pepper stir fry without any oil.
The recipe was adapted from Breaking the Food Seduction by Dr. Neal Barnard.
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Tempeh Stir Fry | Sweet and Sour
Ingredients
- 2 tablespoons veggie broth
- 8 oz tempeh
- 1/2 cup onions diced
- 2 cloves garlic minced
- 1 cup carrots grated
- 1/2 cup celery sliced
- 1 red bell pepper sliced into strips
- 1 cup mushrooms diced
- 15 oz crushed pineapple packed in juice not syrup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1/4 cup water
- 1 tablespoon sweetener of your choice (sucanat, maple syrup, agave)
- 1/4 cup soy sauce or tamari
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon ginger ground
- 1/2 cup scallions thinly sliced
Instructions
- Slice tempeh into small cubes.
- Dice and slice all other vegetables.
- In a medium sized bowl, combine crushed pineapple, vinegar, water, sweetener, cornstarch, and ground ginger and whisk well. Set to the side.
- In wok or large skillet, add veggie broth, onions, garlic, and tempeh. Allow to cook until browned, stirring frequently. This takes about 5-7 minutes.
- Add carrots, peppers, celery, and mushrooms. Stir fry until tender, approximately 3-4 minutes.
- Quickly re-stir the sauce, then add to pan. Heat until sauce thickens, about 2 minutes.
- Serve over rice or other grain and top with scallions.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
When do you add the soy sauce/tamari?
Hi Mary Jane- The soy sauce is part of the sauce, so you should add it when making the sauce.
I made this. It was amazing. The texture of the tempeh worked so well. I’d never had it before. The leftovers tasted even better the next day. I struggled a bit to cook it all in two tbsp of broth though. I just added more.
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I have to try this! Yum!
If you don’t want to pay too much by buying authentic tempeh at a grocery store (they always over charge!) I posted an easy recipe for making tempeh at home.
http://www.thertwguys.com/easy-tempeh-recipe/
Enjoy!
Looks good! Is the tempe added with the onions or the other veggies?
Thanks
That’s right! Typo! I fixed it in the recipe now. Thanks for letting me know!
At what point do you add the Tempeh. Do you have to steam the Tempeh first?
Amy, no need to steam the tempeh first. I used to steam mine before use in everything, but have noticed that it no longer taste bitter right out of the package. Not sure if companies are steaming it before packaging now or what, but it eliminates a step when cooking. Thanks for the heads-up on when to add the tempeh. Typo! It should be added with the onions and garlic at the beginning. I have fixed that in the recipe. Enjoy!