Chilli Tempeh Stir-fry

Chilli Tempeh Stir-fry


This is hands down my favorite dish of all time. Easy Chilli Tempeh Stir-Fry, only takes 20 minutes. You can start marinating the tempeh a whole day ahead to guarantee a double dose of flavor from the marinade. Toss in a cast iron or wok with stir-fried onion, garlic, ginger, chilli, shredded cabbage and carrot, liquid aminos and sesame oil, and the tempeh comes out glistening with flavor, with a slightly chewy bite. Go make it tonight! you can thank me later! Full recipe on my blog, linked in profile. <3 <3 <3 Hit reply, I'd love to hear from you.



For the Tempeh

2 tbsp sesame oil
1 block tempeh, cut into small cubes
2 tbsp cornflour
4 tbsp liquid aminos/tamari
2 tbsp maple syrup
2 tbsp white wine vinegar
1/2 large red chilli
2-3 spring onions, finely chopped
Salt and pepper to taste

For the veggies

¼ medium red onion, finely sliced
1 medium garlic clove, crushed
1 thumb sized piece of ginger, finely chopped
2 tbsp Blue Elephant Masaman curry paste
¼ red cabbage, shredded
¼ white cabbage, shredded
1 medium carrot, cut into julienne
100g fresh peas (previously cooked or use frozen)
1/2 cup coconut milk




1. Place tempeh cubes and all the tempeh ingredients into a mixing bowl, stir well and allow to marinade for at least 1 hour.
2. Add 1 tbsp sesame oil to a cast iron skillet over medium heat, followed by the tempeh, sauté until it has begun to brown, approximately 10 minutes, then set aside
3. Add another tablespoon of sesame oil, followed by the onion, garlic and ginger, fry until fragrant.
4. Add the curry paste, stir well, then add the read and white cabbage, carrot and peas, cook on a medium heat for 4-5 minutes.
4. Add the tempeh and coconut milk, cook for a further 2-3 minutes on low heat.
5. Serve on its own or hot over rice!

Chilli Tempeh Stir-fry

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