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Tempeh Stir-Fry Healthy Dinner Recipe

A vibrant vegan stir-fry made with protein-rich tempeh, colorful veggies, and a bold sauce for a quick, nourishing, flavor-packed dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Main
  • Tempeh – 200 g sliced
  • Broccoli – 1 cup florets
  • Bell peppers – 1 cup mixed, sliced
  • Carrot – ½ cup thin strips
  • Onion – ½ cup sliced
  • Sauce
  • Soy sauce – 1.5 tbsp
  • Olive oil – 1 tbsp
  • Garlic – 1 tsp minced
  • Ginger – 1 tsp grated
  • Lemon juice – 1 tbsp
  • Chili flakes – ¼ tsp
  • Salt – a pinch

Method
 

  1. Mix soy sauce, lemon juice, garlic, ginger, and chili flakes.
  2. Add sliced tempeh and coat well.
  3. Heat oil in a wok.
  4. Add tempeh and cook 4 minutes.
  5. Remove tempeh.
  6. Stir-fry broccoli, peppers, carrots, and onions.
  7. Add tempeh back.
  8. Pour remaining sauce.
  9. Toss for 2 minutes.
  10. Serve warm over rice or noodles.

Notes

Nutritional Information (Per Serving)

  • Calories: 310
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 28 g
  • Fiber: 6 g
  • Protein: 24 g

Vitamins & Minerals (Per Serving)

(max 5)
  • Iron: 26%
  • Vitamin C: 40%
  • Magnesium: 20%
  • Vitamin B6: 12%
  • Potassium: 18%

Additional Notes / Tips

  • Air-fry tempeh for extra crisp.
  • Add sesame seeds for nutty crunch.
  • A splash of maple syrup balances spice.
  • Substitute veggies based on mood or fridge drama.