Roasted Tempeh with Bean Sprout Stir-Fry
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and delivers serious flavor and nutrition. Tempeh is packed with protein and probiotics, making it so much more satisfying than you'd expect from a plant based meal. What I love most is how the crispy roasted tempeh contrasts beautifully with the bright, fresh bean sprouts in the stir fry. The whole dish comes alive with ginger, garlic, and a touch of sesame oil, finished with a sprinkle of cashews and sesame seeds for that perfect crunch. It's simple enough for a busy Tuesday night but impressive enough to serve to guests.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch cubes)
- 710 mlfresh bean sprouts
- 3 tbspsesame oil(divided)
- 4garlic cloves(minced)
- 1 tbspfresh ginger(grated)
- 3 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tspmaple syrup
- 1red bell pepper(sliced into thin strips)
- 3scallions(cut into 1-inch pieces)
- 237 mlcashew pieces(toasted)
- 1 tbspsesame seeds(white)
- 1 tspcornstarch
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat tempeh cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry tempeh is key for achieving a golden, crispy exterior.
- 2
In a bowl, toss tempeh cubes with 2 tablespoons sesame oil, half the minced garlic, and a pinch of salt. Spread on a baking sheet in a single layer.
- 3
Roast tempeh for 20-22 minutes, stirring halfway through, until golden brown and crispy on the edges.
Tip: Don't skip the halfway stir for even browning.
- 4
While tempeh roasts, whisk together soy sauce, rice vinegar, maple syrup, and cornstarch in a small bowl. Set sauce aside.
Tip: The cornstarch creates a light glaze without being heavy.
- 5
Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add remaining garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 6
Add red bell pepper strips and stir-fry for 2-3 minutes until they begin to soften but remain slightly crisp.
Tip: Keep the heat high for a nice stir-fry texture.
- 7
Add fresh bean sprouts and scallions to the skillet, tossing continuously for 1-2 minutes just until the sprouts are warmed through but still crunchy.
Tip: Overcooked sprouts become mushy, so keep this step quick.
- 8
Pour the prepared sauce over the vegetables and gently fold in the roasted tempeh cubes. Toss everything together for 1 minute until the sauce coats all ingredients.
- 9
Transfer to serving plates and top with toasted cashew pieces and sesame seeds for added crunch and richness.
Tip: Serve immediately while the contrast between crispy tempeh and crunchy sprouts is at its best.
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