Szechuan-inspired tempeh stir-fry turns a pound of broccoli into dinner with a kick. Ginger, garlic, and red pepper flakes hit hot peanut oil, and a ketchup-tamari glaze makes the whole thing glossy.
Do you believe that spicy food just masks the flavor? I’m here to change your mind! For those who love a good kick, heat doesn’t overpower a dish—it enhances it, adding a whole new layer of complexity and excitement. This Szechuan-inspired tempeh stir-fry is a perfect example. It walks the delicious line between fiery and flavorful, creating a craving-worthy meal that will delight your palate without overwhelming it. And the best part? You are in complete control. Whether you’re a spice novice or a seasoned chili-head, you can easily adjust the heat to find your perfect level of fiery bliss.
Ingredients
• SERVES 4
• For the Sauce
• 3 tbsp / 45 ml Chinese rice wine or dry sherry
• 1/4 cup / 60 ml tamari or soy sauce
• 1/2 tsp / 3 g (0.11 oz) salt
• 1/4 cup / 60 g (2.12 oz) ketchup
• For the Stir-Fry
• 1 large bunch broccoli, about 1 lb / 450 g
• 3 tbsp / 45 ml peanut oil
• 1 tbsp / 15 g (0.53 oz) minced fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp (10 ml) dried red pepper flakes, or more to taste
• 12 oz / 340 g sliced mushrooms
• 8 oz / 225 g tempeh, cut into 1-inch cubes
• Cooked brown rice, for serving
Instructions
1. In a small bowl, whisk together the rice wine, tamari, salt, and ketchup to create the sauce. Prep your vegetables: Cut broccoli florets off the stalk, then peel the stalk and slice it into 1-inch pieces.2. Place the broccoli florets and stalks in a wok or large skillet with ½ cup of water. Cover and steam over high heat for about 1 minute, just until the broccoli turns bright green and crisp-tender. Immediately transfer the broccoli to a plate and discard any remaining water from the pan.3. Wipe the pan dry and return it to high heat. Add the peanut oil. Once hot, add the ginger, garlic, and red pepper flakes, stir-frying constantly for 1 minute until fragrant.4. Add the sliced mushrooms and continue to stir-fry for 3 minutes until they release their liquid and begin to brown. Add the tempeh cubes and cook for another 2 minutes, followed by the blanched broccoli for 2 more minutes.5. Give the sauce a final stir and pour it over the contents of the wok. Toss everything together to coat evenly in the glossy sauce. Serve immediately over a bed of hot brown rice.
Nutritional Information
• Estimated values per serving, without rice.
• Calories: 410 kcal
• Protein: 21 g
• Carbohydrates: 28 g
• Fat: 24 g
• Fiber: 8 g
Pro Tips
• For the best texture, steam or simmer the tempeh cubes in water for 10 minutes before adding them to the stir-fry. This softens the tempeh and helps it absorb more of the sauce.
• Feel free to customize this dish with other vegetables you have on hand. Bell peppers, snap peas, carrots, or bok choy would all be delicious additions.
• For perfect timing, start cooking this stir-fry when your rice has about 10-15 minutes left to cook. Everything will be ready to serve at the same time.
• The sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days, making weeknight prep even faster.
FAQ
Q: Is this Szechuan tempeh stir-fry a good source of protein
A: Absolutely! Tempeh is a fantastic plant-based protein powerhouse. A single serving of this stir-fry packs approximately 21 grams (0.74 oz / 21 g) of protein, making it a satisfying and complete vegetarian meal.
Q: Can I make this stir-fry without tempeh
A: Yes, you can easily substitute the tempeh. For a similar texture and high protein content, try firm or extra-firm tofu (be sure to press it first!) or seitan. For a soy-free option, chickpeas or edamame would also be delicious.
Q: How can I make this recipe gluten-free
A: This recipe is very easy to make gluten-free. The key is to use tamari, which is typically brewed without wheat, instead of soy sauce. You should also ensure your Chinese rice wine or dry sherry is certified gluten-free, as some brands may not be.
Q: How should I store leftovers of this tempeh stir-fry
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors can meld and become even more delicious overnight. For best results, reheat in a skillet or wok over medium heat until warmed through.
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Szechuan-Inspired Tempeh Stir-Fry
Ingredients
Method
- In a small bowl, whisk together the rice wine, tamari, salt, and ketchup to create the sauce. Prep your vegetables: Cut broccoli florets off the stalk, then peel the stalk and slice it into 1-inch pieces. 2.
- Place the broccoli florets and stalks in a wok or large skillet with ½ cup of water.
- Cover and steam over high heat for about 1 minute, just until the broccoli turns bright green and crisp-tender. Immediately transfer the broccoli to a plate and discard any remaining water from the pan. 3. Wipe the pan dry and return it to high heat.
- Add the peanut oil.
- Once hot, add the ginger, garlic, and red pepper flakes, stir-frying constantly for 1 minute until fragrant. 4.
- Add the sliced mushrooms and continue to stir-fry for 3 minutes until they release their liquid and begin to brown.
- Add the tempeh cubes and cook for another 2 minutes, followed by the blanched broccoli for 2 more minutes. 5. Give the sauce a final stir and pour it over the contents of the wok.
- Toss everything together to coat evenly in the glossy sauce.
- Serve immediately over a bed of hot brown rice.
