Ginger Garlic Tempeh Skillet (Printable Version)

Crispy tempeh cubes with ginger, garlic, and colorful vegetables in a savory sauce

# Ingredient List:

→ Tempeh & Marinade

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→ Vegetables

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→ Sauce

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→ Aromatics & Cooking

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→ Garnish

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# How to Make It:

01 - Combine tempeh with soy sauce, rice vinegar, maple syrup, and sesame oil in a bowl. Toss to coat evenly and let marinate for 10 minutes.
02 - Whisk together all sauce ingredients in a separate bowl until cornstarch completely dissolves. Set aside for later use.
03 - Heat 1 tbsp oil in a large non-stick skillet over medium heat. Add marinated tempeh and pan-fry until golden brown on all sides, approximately 5–6 minutes. Remove from skillet and set aside.
04 - Add remaining 1 tbsp oil to the skillet. Sauté ginger, garlic, and optional chili flakes for 1 minute until fragrant, being careful not to burn the garlic.
05 - Add bell pepper, carrot, snap peas, and white parts of spring onions to the skillet. Stir-fry for 3–4 minutes until vegetables are just tender-crisp.
06 - Return tempeh to the skillet. Pour in the prepared sauce and cook, stirring constantly, until sauce thickens and coats all ingredients evenly, about 2 minutes.
07 - Remove from heat immediately. Garnish with green parts of spring onions, sesame seeds, and fresh coriander. Serve hot with steamed rice or quinoa.

# Expert Advice:

01 -
  • You get that restaurant-quality stir-fry flavor in under 30 minutes with ingredients you probably already have
  • The tempeh becomes perfectly golden and chewy-crisp, nothing like the bland rubbery texture you might expect
  • Its one of those rare vegan dishes that feels genuinely satisfying and protein-packed without trying too hard
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  • Dont overcrowd your skillet when searing the tempeh or it'll steam instead of getting those beautiful golden edges we want
  • The sauce thickens fast once it hits the hot pan, so have everything ready and don't step away
  • If your sauce seems too thick, add another tablespoon of water, but remember it continues thickening off the heat
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  • Pat your marinated tempeh dry with paper towels before searing for better browning
  • Toast your sesame seeds in a dry pan for 2 minutes until fragrant before garnishing
  • If your tempeh has a bitter aftertaste, steam it for 10 minutes before marinating

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