Go Back
–+ servings
Szechuan-Inspired Tempeh Stir-Fry – vegetarian recipe
Stav Kogan

Szechuan-Inspired Tempeh Stir-Fry

This Szechuan-inspired tempeh stir-fry walks the delicious line between fiery and flavorful, creating a craving-worthy meal that will delight your palate without overwhelming it. Adjust the heat to find your perfect level of fiery bliss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 410
Ingredients Method Nutrition

Ingredients
  

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
  • 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.

Method
 

  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.
  2. Place the broccoli florets and stalks in a wok or large skillet with ½ cup of water.
  3. 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.
  4. Add the peanut oil.
  5. Once hot, add the ginger, garlic, and red pepper flakes, stir-frying constantly for 1 minute until fragrant. 4.
  6. Add the sliced mushrooms and continue to stir-fry for 3 minutes until they release their liquid and begin to brown.
  7. 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.
  8. Toss everything together to coat evenly in the glossy sauce.
  9. Serve immediately over a bed of hot brown rice.

Nutrition

Calories: 410kcalCarbohydrates: 28gProtein: 21gFat: 24g

Tried this recipe?

Let us know how it was!