RECIPE: Tempeh Vegetable Stir-fry with Ginger Soy Sauce



There is tempeh, and then there is Tootie’s Tempeh. I have been a plant-focused chef for decades, and Tootie’s is by far the best tempeh I have ever experienced. Lovingly made in Biddeford, Maine, using Maine-grown soybeans and fermented in metal instead of plastic, this is possibly the most sustainable, healthful, and best-tasting tempeh you can buy. To learn more, check out It's Tempeh's Time.

This recipe is easy and has oil-free adaptations. Sear tempeh and mushrooms until golden, add vegetables and stir fry. Add your sauce mix. The addition of tahini or nut butter to the sauce gives it a touch of satay style. Serve with herbs and a sprinkle of sesame, and plate the stir fry over greens, cooked grains, rice, or noodles. Tempeh is a rich source of plant-based protein and prebiotic fiber. Mushrooms like shiitake and maitake are considered medicinal mushrooms with many health benefits.

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Tempeh Vegetable Stir-fry with Ginger Soy Sauce in bowl

Tempeh Vegetable Stir-fry with Ginger Soy Sauce

  • Author: Karina Hines


  • 1 (8-ounce) package of tempeh, cut into evenly sized cubes
  • 4 ounces of maitake or shiitake mushrooms, sliced
  • 2 teaspoons sesame oil
  • 3 to 4 cups broccoli, cut into small dice
  • 1 small red onion, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 3 to 4 cups of bok choy or spinach
  • 2 scallions, thinly sliced
  • 1/2 cup chopped cilantro leaves, optional
  • 1 tablespoon sesame seeds, optional

For the Sauce:

  • 1 tablespoon fresh ginger, finely chopped or grated
  • 3 garlic cloves, finely chopped
  • 4 tablespoons soy or tamari sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon of tahini or nut butter
  • 1 tablespoon miso
  • 2 to 4 tablespoons water
  • 1/2 to 1 teaspoon chili paste, optional


  1. Ready and prep the tempeh and all the vegetables, and set aside.
  2. To make the sauce: in a small bowl, whisk together  the ginger, garlic, soy sauce, rice vinegar, tahini, miso, water, and chili paste, if using.
  3. To stir-fry, heat a wok or large skillet to hot. Drizzle the sesame oil over the tempeh cubes and add them and the mushrooms to the pan. Pan sear for three to 4 minutes, turning the tempeh cubes and stirring the mushrooms until evenly golden. Add the onion, carrot, and broccoli. Stir-fry for 1 minute. Add a splash of water (about 2 tablespoons) and stir-fry for an additional minute, repeating until the broccoli is just fork tender, about 2 to 3 minutes. Adding small amounts of water helps steam-cook the vegetables using minimal amounts of oil.
  4. Add the sauce, and stir for 1 minute. Turn off the heat, and add the greens and herbs. Gently stir, and then let rest for 1 minute. Taste and season with more soy sauce or chili sauce, if desired.
  5. Serve in bowls as is, or over greens, cooked grains, rice, or noodles. Sprinkle with sesame seeds and extra herbs, if using.

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Karina Hines
Karina Hines
Botanical Kitchen founder Karina Hines is a functional nutrition chef focusing on healthy, flavorful, nourishing dishes. Karina brings decades of professional cooking experience in Europe, the Mediterranean, and the USA. An Australian-born farmer’s daughter, she advocates for local, seasonal and sustainable agriculture. Karina creates nutrient-dense weekly menus and recipes that follow the farms, markets, and growing seasons. BK memberships are affordable and flexible for people cooking for different dietary needs, allergies, preferences, and therapeutic food as medicine. Botanical Kitchen gives you the “how to” skills to bring vibrant and nourishing meals to your table with an anti-inflammatory functional nutrition approach. Find Karina online at Instagram + FB
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  1. This Tempeh Vegetable Stir-fry with Ginger Soy Sauce recipe looks absolutely delectable and full of vibrant flavors! I’m curious, Karina, do you have any personal tips or favorite variations for customizing this stir-fry to suit different tastes or dietary preferences?


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