Tempeh Vegetable Stir-Fry

Tempeh is a fermented soybean cake that has a texture similar to soft tofu. Look for tempeh in the refrigerated produce section of the supermarket or wherever tofu and other soy products are sold.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.3g
  • Carbohydrate: 23.6g
  • Fiber: 7.9g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 664mg
  • Calcium: 59mg


  • 1/3 cup low-sodium soy sauce
  • 4 teaspoons dry sherry
  • 2 teaspoons sugar
  • 1/2 teaspoon cornstarch
  • 2 teaspoons dark sesame oil
  • 1 (8-ounce) package tempeh, cut into 1/2-inch cubes
  • 1 1/2 cups broccoli florets
  • 1 cup (1/8-inch-thick) diagonally sliced carrot
  • 1/2 cup diced red bell pepper
  • 1 cup thinly sliced shiitake mushroom caps (about 3 ounces)
  • 1 teaspoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 cups fresh bean sprouts
  • 1/2 cup (1-inch) sliced green onions


  1. 1. Combine first 4 ingredients in a small bowl; set aside.
  2. 2. Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add tempeh; stir-fry 3 minutes or until light brown. Add broccoli, carrot, and bell pepper; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute.
  3. 3. Stir soy sauce mixture into tempeh mixture; bring to a boil. Stir in sprouts and green onions.
  4. carbo rating: 16
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