Name: Chilli Tempeh Stir-Fry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp vegetable oil; 8 oz tempeh, cut into thin strips; 1 bell pepper, sliced; 1 onion, sliced; 2 garlic cloves, minced; 1-inch piece of ginger, grated; 3 tbsp soy sauce; 2 tbsp sriracha sauce; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tsp cornstarch, mixed with 1 tbsp water; 2 green onions, sliced (for garnish); Sesame seeds (for garnish)

Photos of Chilli Tempeh Stir-Fry Recipe

How To Make Chilli Tempeh Stir-Fry

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Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

2 tbsp vegetable oil
8 oz tempeh, cut into thin strips
1 bell pepper, sliced
1 onion, sliced
2 garlic cloves, minced
1-inch piece of ginger, grated
3 tbsp soy sauce
2 tbsp sriracha sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp cornstarch, mixed with 1 tbsp water
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)

Instructions

Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Add the tempeh and cook until crispy and golden brown, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of oil and sauté the bell pepper and onion until they start to soften, about 3 minutes. Add the garlic and ginger and cook for another minute.
In a small bowl, whisk together the soy sauce, sriracha sauce, maple syrup, rice vinegar, and cornstarch mixture. Pour the sauce into the skillet and stir to coat the vegetables.
Add the cooked tempeh back into the skillet and toss to coat with the sauce. Cook for another 2-3 minutes, until everything is heated through.
Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.