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Sesame Tempeh Stir-Fry

Vegan dish on the table in 20 mins!

Serves: 4 Time: 20 minutes



  • 200g tempeh, cut into cubes

  • 1 tbsp olive oil

  • 1 tbsp ginger, grated

  • 2 cloves garlic, crushed

  • 1 tbsp sesame oil

  • 1 tbsp rice wine vinegar

  • 3 tbsp tamari (or soy sauce)

  • 2 tbsp maple syrup

  • 2 carrots, chopped or cut into thin strips

  • ½ broccoli head, florets

  • 1 bell pepper, sliced

  • 1 tbsp sesame seeds, to garnish

  • spring onion or chives, to garnish

  • 50g brown rice, dry weight, per person


  1. Cook the rice according to instructions on the packaging.

  2. Heat the olive oil in a pan over medium-high heat and cook the tempeh for about 6 minutes, occasionally stirring until browned on each side.

  3. In the meantime, prepare the sauce by mixing ginger, garlic, sesame oil, rice wine vinegar, soy sauce, and maple syrup in a bowl.

  4. Add half the sauce to the pan with the tempeh, mix until coated, then remove it from the pan and set it aside.

  5. Add the carrots, broccoli and pepper, and remaining sauce to the pan and cook for about 5 minutes, or until veggies are tender.

  6. Next, add in the tempeh and cook for another 3-5 minutes or until the vegetables are cooked through.

  7. Once ready, serve with the cooked brown rice, sesame seeds, and sliced spring onion or chives.


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Rosie ❤️


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