Tempeh Stir Fry | Sweet and Sour

This 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.
Course Main Dish
Cuisine Japanese
Keyword tempeh stir fry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings


  • 2 Tbsp 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 Tbps rice vinegar or apple cider vinegar
  • 1/4 cup water
  • 1 Tbsp sweetener of your choice (sucanat, maple syrup, agave)
  • 1/4 cup soy sauce or tamari
  • 1 Tbsp cornstarch or arrowroot powder
  • 1 tsp ginger, ground
  • 1/2 cup scallions, thinly sliced


  1. Slice tempeh into small cubes.
  2. Dice and slice all other vegetables.
  3. In a medium sized bowl, combine crushed pineapple, vinegar, water, sweetener, cornstarch, and ground ginger and whisk well. Set to the side.

  4. 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.
  5. Add carrots, peppers, celery, and mushrooms. Stir fry until tender, approximately 3-4 minutes.
  6. Quickly re-stir the sauce, then add to pan. Heat until sauce thickens, about 2 minutes.

  7. Serve over rice or other grain and top with scallions.

Recipe Notes

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