Name: Sesame Ginger Tempeh Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 8 ounces tempeh; 2 tablespoons ginger paste; 2 tablespoons garlic paste; 1 tbsp sesame oil; 1 tbsp rice vinegar; 4 tablespoons soy sauce or coconut aminos; 3 tablespoons maple syrup; 1 tbsp cornstarch; 1 tbsp nut butter; 3 tablespoons olive oil; 2 cups green beans; 2 cups carrots

This Sesame Ginger Tempeh Stir Fry Recipe is one of the most popular recipes on my blog! It's an easy vegan stir fry that only requires 25 minutes to make and SO DELICIOUS! Even my meat loving husband enjoys this dish!

Dinner

25 m

Asian

Food with Feeling

April 24, 2026

Foodwithfeeling.com

From the Cook

1/9

Sesame Ginger Tempeh Stir Fry

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Sesame Ginger Tempeh Stir Fry

8 ounces tempehcubed into bite sized pieces

2 tablespoons ginger pastesub for grated ginger

2 tablespoons garlic pastesub for 3 cloves of minced garlic

1 tbsp sesame oil

1 tbsp rice vinegar

4 tablespoons soy sauce or coconut aminos

3 tablespoons maple syrup

1 tbsp cornstarch

1 tbsp nut butter

3 tablespoons olive oil

2 cups green beansends trimmed

2 cups carrotsthinly sliced

Instructions

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Instructions

In a blender, combine the sauce ingredients: ginger, garlic, sesame oil, rice vinegar, soy sauce, maple syrup, cornstarch, and nut butter. The sauce can also be whisked together in a bowl but I find the blender much easier.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the tempeh and cook for about 8 minutes, flipping every few minutes so that all sides are browned. Turn the heat to low and toss in 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelize a bit. Remove to a clean plate and return skillet to the heat.

Turn the heat back to medium, and add in the remaining tablespoon of olive oil and toss together the green beans and the carrots in the skillet. Cook for about 5 minutes. Add in a few tablespoons of water and place a lid on the skillet to steam the veggies a bit until tender. About another 5 minutes. Remove the lid and take out any excess water.

Pour in the remaining sauce as well as the tempeh. Toss to coat everything and continue to cook until sauce thickens and everything is nicely coated in the sauce. Cook about 2-3 more minutes.

Serve over rice or quinoa and ENJOY!! Also great on its own!

Notes

You can also make this recipe with tofu!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Press Your Tempeh First 🧊
Wrap tempeh in a clean kitchen towel and press it under a heavy object for 10-15 minutes to remove excess moisture, allowing it to absorb the sauce better and achieve a crispier exterior when pan-seared.
Toast Sesame Seeds Separately ✨
Lightly toast your sesame seeds in a dry pan for 1-2 minutes before adding them to the stir fry to unlock their nutty flavor and enhance the overall depth of the dish.
Mise en Place for Speed ⏱️
Prepare all ingredients (paste, sauce components, vegetables cut uniformly) in advance so you can execute the quick 25-minute cook without stopping, preventing vegetables from overcooking while you prep.
Create a Slurry for Perfect Sauce 🥄
Mix cornstarch with 2 tablespoons cold water before adding to the pan to create a smooth slurry, ensuring silky sauce consistency without lumps that can occur from dry cornstarch.
Balance Sweet and Savory at the End 🎯
Taste the sauce before finishing and adjust maple syrup and rice vinegar in small increments—this allows you to fine-tune the umami profile and prevent the dish from becoming too sweet or too acidic.