Ginger & sesame tempeh stir fry 🍜

Ginger and sesame tempeh stir fry's still not as readily available as tofu, but i totally think it's worth the hunt. I tend to buy it in Chinese supermarkets in larger frozen blocks and have a stash in the freezer. 

In my humble option it is tastier than tofu, has a better texture and it actually has a higher protein count as well! 

I've kinda given the game away, but if you want to find out more about why i think Tempeh is so great, give this week's episode of Superfood or Hype a watch...



Not only does tempeh boast a high quantity of protein, but it's also good quality protein as it is a complete protein, which means it contains all nine essential amino acids that your body can't produce itself. This is fairly hard to come by in a plant-based diet, so big thumbs up!

Tempeh isn't a weird processed meat substitute, its a really natural unprocessed food, it's essentially just fermented soy beans! And because they're fermented, that adds an extra layer of goodness because the pre-biotics feed your friendly gut bacteria!

Okay, hopefully you're sold now on giving tempeh a go, so here's the recipe to get you started!


Ginger & sesame tempeh stir fry

Ginger & sesame tempeh stir fry

Ingredients (serves 2)
🍜 200g tempeh
🍜 3x tbsp soy sauce (tamari if you want to make it gluten free)
🍜 4x cloves garlic
🍜 2x tbsp sesame oil
🍜 2x tbsp ginger puree or 3x thumb size pieces of ginger
(I use ginger puree just because it means making the sauce is super easy, if you use fresh ginger, either chop it super fine, or blend the sauce)
🍜 1x tbsp white wine vinegar
🍜 1x tbsp maple syrup
🍜 1x tbsp peanut butter
🍜 1x red onion
🍜 1x red chilli
🍜 1x carrot
🍜 1x red bell pepper
🍜 100g baby corn
🍜 100g mangetout
🍜 1x tbsp sesame seeds
🍜 100-150g quinoa


  1. Cut the tempeh into 1" slices and steam for 5 mins, turning half way. If you don't have a steamer, just bring a small pan of water to the boil, place a sieve on top and place the slices of tempeh in the sieve allowing the steam from the boiling water below to do the work.
  2. Meanwhile get your quinoa on to cook; 100g quinoa to 200g water - bring to the boil and then reduce to simmer until the quinoa has absorbed all the water. 
  3. Next up, mix 2x tbsp soy sauce, 2 tbsp water and 1x minced clove of garlic in a shallow bowl to create a marinade for the tempeh.
  4. Once the tempeh is steamed, transfer it to the bowl of marinade and let it sit for 5 mins, turning half way - the tempeh will soak up all of the marinade.
  5. Bring 1x tbsp sesame oil to a medium/high heat in a small frying pan and sear the tempeh on both sides - this will only take a couple minutes, you're just sealing in the flavour of the marinade.
  6. Whisk together 1x tbsp soy sauce, 2x tbsp ginger puree, 1x tbsp white wine vinegar, 1x tbsp maple syrup, 1x tbsp peanut butter & 4x tbsp water in a shallow bowl and then transfer the slices of tempeh to the sauce, cover on all sides and then return to the frying pan at a low heat cooking for a further 5 mins - turn half way. 
  7. Prep your stir fry veg.
  8. Add 1x tbsp sesame oil to the base of a separate frying pan and saute your onion, garlic & chilli to let all the flavours release. Once these are soft, add the rest of your stir fry ingredients, cook for 2-3 mins until the veg is starting to soften but still retains a bite. 
  9. Add the remaining sauce to the stir fry veg, mix through for 1 min allowing the sauce to heat but you don't want it to reduce too much. Remove from heat. 
  10. Drain the quinoa once it is cooked.
  11. Serve stir fried veg on a bed of quinoa with two slices of tempeh placed on top 😋

    Quick, easy and delicious! It's great the next day too if you have leftovers 😊

    Check out our cook-along video where I make this recipe live

    Drop me a comment below if you try this recipe or share your creations on instagram @newnorm_plantbased 

    Until next week 😘

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