Tempeh Stir-Fry With Maple Garlic Sauce

Elevate your weekly dinner lineup with this nutritious, colorful Tempeh Stir-Fry. Crisp golden tempeh cubes are seared alongside crisp-tender broccoli florets, sweet bell peppers, and snap peas, all blanketed in a luscious savory ginger tamari reduction.

Why This Recipe Works

Slicing tempeh into bite-sized squares and pan-searing until golden-crisp prevents the soy cakes from disintegrating among crunchy vegetable stalks. High-heat stir-frying ensures greens retain bright chlorophyll coloring and snappy bite while caramelizing exterior sugars in the sweet tamari sauce.

Chef's Pro-Tips

• Prep ingredients early (Mise en Place): Stir-frying occurs at lightning speed once your wok or skillet gets blazing hot! Measure all sauce ingredients and chop all veggies before activating burner flames.
• Gluten-Free certified: By selecting certified GF Tamari instead of standard wheat-fermented soy sauce, this complete meal becomes 100% gluten-free and celiac-friendly!

1. In a pan over medium-high heat, add 1 tablespoon of oil. Add in the chopped, bite-sized tempeh cubes. Toss and fry the tempeh until golden on each side. Set aside.
2. In a small bowl, whisk together maple syrup, water, soy sauce, and teriyaki sauce. Set aside.
3. Add oil to a pan or wok over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant.
4. Next, pour in the mixed liquids (maple syrup, water, soy sauce, teriyaki sauce) to the pan and combine with the garlic. Simmer and cook for 2 minutes.
5. Then add the tempeh. Stir-fry and toss the tempeh with the glaze until well-coated, about 2-3 minutes.