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top view of stir fry with brown rice in a rounded square white bowl and wooden chopsticks on the side

Tempeh Stir Fry

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5 from 1 review

  • Author: Gigi & Sersie
  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


This flavor-packed tempeh stir fry with veggies and brown rice is high in protein, low in fat, and satisfying. It's gluten-free, oil-free, nut-free, and vegan.


Units Scale
  • 1 cup brown rice
  • 1 1/2 - 2 cups water (to cook rice, water amount varies; see package instructions)
  • 1 batch of Stir Fry Sauce without Soy Sauce
  • 1-8oz. package of tempeh
  • 1 cup sliced onion
  • 3/4 cup chopped carrots (1 medium)
  • 1 cup sliced mushrooms
  • 1 1/2 cups sliced red bell pepper (1 medium)
  • 3 cups chopped baby bok choy
  • 1 green onion, chopped
  • 1 Tbsp sesame seeds (optional topping)


Start by making the brown rice according to package instructions on the stovetop or in a rice cooker. Once the rice is cooked, set aside.

Prepare the stir fry sauce in a medium or large mixing bowl. This stir fry sauce will act as the marinade for the tempeh and be the sauce you add to your plate with brown rice. Set the sauce aside.

Prepare the tempeh by cutting it into bite-size cubes. In a medium pot, add about an inch of water and turn up the heat to high. Carefully insert a steamer basket. Add tempeh chunks to the basket and steam for 5 minutes. Steaming helps the tempeh to absorb the flavor goodness of the stir fry sauce. Immediately add the tempeh to a mixing bowl and coat with the stir fry sauce. Set aside to marinate for at least 10 minutes.

While tempeh is marinating, preheat a large skillet over medium-high heat. Add sliced onions and cook for 3 to 4 minutes or until it starts to brown.

Add chopped carrots and mushrooms to the pan and stir to incorporate. Cook with the lid on for about 2 to 3 minutes. This allows the water to release from the mushrooms. Remove the lid and cook for another 2 to 3 minutes.

Add chopped red bell pepper and stir as you continue to cook the veggies for another 2 to 3 minutes.

Add the tempeh with marinade stir fry sauce to the skillet with the veggies. The sauce will naturally deglaze the pan. Stir well to incorporate, and cook for another 2 to 3 minutes.

Add chopped baby bok choy and put the lid on to steam for 2 to 3 minutes. The green part of the baby bok choy will become bright green and tender, while the white part will still give you a nice crunch. Stir the steamed baby bok choy into the tempeh and veggie mixture.

If you have any brown bits stuck to the bottom of the pan, be sure to use a wooden spoon to get those up and incorporate them into the sauce. There's good flavor in those brown bits.
Finally, turn off the heat and stir in the chopped green onion.

Dish up some cooked brown rice along with tempeh, veggie, and sauce mixture. Sprinkle with sesame seeds (if using) and enjoy!



  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Mixing bowl
  5. Medium pot with lid or rice cooker (to make the rice)
  6. Large sauté pan with lid
  7. Cooking spoon
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: Asian