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Tempeh Stir-Fry with Broccoli & Hoisin Sauce

Greenletes / Recipes / Dinner / Tempeh Stir-Fry with Broccoli & Hoisin Sauce

This Tempeh Stir-Fry recipe is not only versatile, but it’s easy to make and super tasty. There’s nothing better than a protein-packed vegetarian dinner recipe that you can prep ahead of time OR throw together in 30-minutes on a weeknight.

If you tend to use tofu for stir-fry recipes, then change up your routine with tempeh stir-fry. I personally like the taste of tempeh more than tofu because it’s a bit nuttier and it has more bite than tofu. And the best part about any type of stir-fry is that you can throw in any vegetables in your fridge. This tempeh recipe with hoisin sauce may become your new weekly go-to meal.

Going out of town for the weekend? Whip up a stir-fry to use all the vegetables that might go bad and reduce food waste.

tempeh stir-fry with broccoli and hoisin sauce. Quick 30-minute vegan dinner

What is tempeh?

If you’re thinking “What the heck is tempeh?”, you’re not alone. Tempeh is a fermented soybean that has 16 grams of protein in just 3-ounces. The fermentation process used to create tempeh helps breed probiotics, which are the beneficial bacteria that live in your gut. [Learn more about probiotics in this comprehensive post.]

 Tempeh can be crumbled and added to stir-fry, tacos and the like, or it can serve as the base for a veggie burger. You can also marinate it and cook it in a pan for a few minutes for a quick protein.

tempeh stir-fry ingredients

Ingredients for Tempeh Stir-Fry

This stir-fry requires heaps of fresh crunchy veggies, tempeh, garlic, oil, three simple ingredients for the sauce and a few toppings that will elevate this dish to the next level!

To make this, you’ll need:

  • 2 tablespoons vegetable oil
  • 1 bell pepper any color, chopped
  • 1/2 white onion diced
  • 2 garlic cloves minced
  • 2 carrots peeled and chopped
  • 2 radishes sliced
  • 1 head of broccoli chopped
  • 1 block of tempeh crumbled
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoons sesame oil

Toppings

  • sliced jalapeno
  • chopped scallions
  • sesame seeds

How to make Tempeh Stir-Fry

You won’t believe how easy this Tempeh Stir-Fry is to make. All you need is one big skillet, delicious crunchy veggies, tempeh and sauce and you’ve got a hearty dinner. 

Here’s how to make it:

  1. Cook the crunchy veggies in some oil and garlic.
  2. Add the crumbled tempeh to the skillet and cook for 3-5 minutes.
  3. Make the sauce by whisking together hoisin sauce, rice vinegar and sesame oil in a bowl.
  4. Add the sauce into the pan and cook for a few minutes.
  5. Remove from the heat and add any of the optional toppings.

I used a combination or peppers, onions, garlic, carrots, broccoli and radishes because I enjoy crunchy veggies in my stir-fry. 

tempeh stir-fry with broccoli and hoisin sauce. Quick 30-minute vegan dinner

Tempeh usually comes in a big block. To crumble it, take it out of the package and use your fingers to pull it apart. It should easily come apart and crumble into tiny pieces. If you prefer to eat it in block form, that works too! Slice it into whatever size blocks you like.

The sauce for this stir-fry is three simple ingredients– hoisin, rice vinegar and sesame oil. Hoisin sauce is also made from fermented soybeans, and it’s has a really great umami, sweet and tangy flavor profile. [Learn more about what to do with hoisin sauce here.]

Rice vinegar adds a little bit of acidity to the dish. Sesame oil has an extremely strong sesame taste, so use it sparingly. A little bit of sesame oil goes a long way! 

How do you know when tempeh is cooked? 

As I mentioned, tempeh is a fermented soy product, so it’s already cooked. You technically can’t undercook it, and there definitely won’t be any risks of eating it right out of the packaging. Because this recipe calls for crumbled tempeh, it will only take a few minutes to heat up. 

If you want to try a different technique, here are some options:

  • Pan-fry:  I recommended slicing it into strips and placing it in a hot frying pan with oil. Then fry on each side for a few minutes. 
  • Bake: Place it in the oven at 350 F for about 20 minutes.
  • Marinate it: If you want to pan-fry or bake your tempeh, it’s a good idea to marinate your tempeh for at least 30 minutes so that it can soak up all the delicious flavors. 
  • Steam: You could also steam your tempeh for 10 minutes before marinating as that helps the tempeh to soak up even more of the marinade flavors. But if you’re rushed for time, you could skip this step.

Can I make additions or substitutions? 

The answer is almost always yes! If you like different veggies, throw them in the stir-fry. Or if you prefer tofu instead of tempeh, that works as well. Here are a few of my favorite additions and substitutions

  • Top the stir fry with chopped scallions
  • For extra spice, use sliced jalapeños as a topping
  • Use a leafy green, like bok choy or swiss chard, in the stir-fry
  • Throw some sesame seeds on top for extra texture
  • Try cauliflower instead of broccoli
  • Pair the stir-fry with a whole grain, like brown rice or quinoa
tempeh stir-fry with broccoli and hoisin sauce. Quick 30-minute vegan dinner

How to meal prep Tempeh Stir-Fry

If you want to make this meal ahead of time, it will definitely stay in the fridge for 3 to 4 days. You don’t need to modify the recipe or preparation at all. Once it’s all cooked, separate it into containers and refrigerate. 

For a more filling dinner meal, pair the stir-fry with brown rice or quinoa. If you plan on eating it for lunch, the combination of the protein-rich tempeh and fiber-rich veggies should be enough to fill you up. Broccoli does have a lot of fiber, so you might not want to eat it before a workout. 

When you’re ready to eat, microwave on high for 1 minute and add your favorite toppings. 

Serving Suggestions

This stir-fry would be delicious if you ate it as is, but some of my top recommendations as to what you could serve it with are:

  • Brown rice or quinoa
  • Noodles: You could use soba noodles, pad thai noodles, udon noodles or egg noodles. I think any of these would be delicious!
  • Top with cashews & cilantro

Tempeh Stir-Fry with Broccoli & Hoisin Sauce

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 492 kcal
Author Natalie Rizzo, MS, RD

Ingredients

  • 2 tablespoons vegetable oil
  • 1 bell pepper any color, chopped
  • 1/2 white onion diced
  • 2 garlic cloves minced
  • 2 carrots peeled and chopped
  • 2 radishes sliced
  • 1 head of broccoli chopped
  • 1 block of tempeh crumbled
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoons sesame oil

Toppings

  • sliced jalapeno
  • chopped scallions
  • sesame seeds

Instructions

  1. Heat a large skillet over medium high heat and add vegetable oil.
  2. Add the bell pepper, white onion and garlic to the skillet and cook for 2 minutes. Then add the carrots, radishes and broccoli and cook for an addition 3-5 minutes or until carrots begin to soften.
  3. Add the crumbled tempeh to the skillet and cook for 3-5 minutes or until tempeh begins to brown.
  4. Meanwhile, in a small bowl whisk together the hoisin sauce, rive vinegar and sesame oil.
  5. Turn the pan down to low heat, and pour the sauce into the pan. Cook for 2-3 minutes until the liquid begins to boil.
  6. Remove from the heat and add any of the optional toppings.
Nutrition Facts
Tempeh Stir-Fry with Broccoli & Hoisin Sauce
Amount Per Serving
Calories 492 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 1mg0%
Sodium 428mg19%
Potassium 1013mg29%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 17g19%
Protein 25g50%
Vitamin A 12337IU247%
Vitamin C 124mg150%
Calcium 190mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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I’m Natalie Rizzo, an NYC-based Registered Dietitian.

My mission is to help everyday athletes fuel their fitness with plants.

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