Try our marinated tempeh, then read more about what is tempeh and where to buy it. Also check out more plant-based recipes and tempeh recipes, including our vegan tempeh and pineapple kebabs and tempeh curry.

How to make the perfect tempeh stir-fry: cook's tips

  • We’ve served ours with cooked noodles but fluffy rice would work just as well
  • Try switching up the nut butters – cashew would work well here

How to store tempeh stir-fry: Best eaten straight away, but the sauce will store in the fridge for up to three days

How to serve tempeh stir-fry: Serve with your choice of cooked noodles or rice

Can tempeh stir-fry be made in advance: You could make this in advance and serve in lunchboxes. Simply cool before storing in the fridge for up two days

Tempeh stir-fry recipe


  • 3 tbsp crunchy peanut butter
  • 2 tbsp tamari
  • 1 tsp garlic and ginger paste
  • 1 tsp crispy chilli oil
  • ½ lime
  • 1 tbsp sesame oil
  • 200g tempeh
  • 1 tbsp vegetable oil
  • 1 tbsp rice vinegar
  • ½ red onion, thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 100g tenderstem broccoli, trimmed and halved
  • noodles or rice, to serve
  • 30g salted peanuts, roughly chopped, to serve
  • 15g coriander, roughly chopped, to serve


  • STEP 1

    Whisk together the peanut butter, tamari, garlic paste, chilli oil, lime juice, half the sesame oil and 1 tbsp water in a large bowl. Cut the tempeh into ½cm strips and toss to coat in the sauce.

  • STEP 2

    Heat the remaining sesame oil in a large non-stick pan and cook the tempeh for 4-5 mins, turning occasionally, until crispy all over. Remove with a slotted spoon.

  • STEP 3

    Add the vegetable oil and rice vinegar to the peanut sauce, then scrape out into the pan. Add the veg and cook for 3-4 mins or until just tender, then stir in the tempeh. Cook for 1 min, stirring until well combined.

  • STEP 4

    Serve with noodles or rice, and scatter over the chopped peanuts and coriander to serve.

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