Tempeh Stir Fry Recipe: Better Than Takeaway in 20 Minutes | Simply Soy
This tempeh stir fry recipe is the answer to every 6pm "what's for dinner?" panic — and it's genuinely better than takeaway. Using Simply Soy Australian-made tempeh, a handful of fresh vegetables, and a punchy soy-ginger sauce, you can have a high-protein, plant-based dinner on the table in 20 minutes flat. No delivery wait. No mystery ingredients. Just real food, fast.
Tempeh is one of those ingredients that rewards you the moment you stop overthinking it. Slice it, get it golden in a hot pan, and it does the rest. The fermented soybeans soak up sauces beautifully, develop a satisfying crisp edge, and deliver a nutty, hearty depth of flavour that holds its own against bold stir fry seasonings. If you've been relying on tofu as your only plant-based protein, tempeh is the upgrade you didn't know you were missing.
Simply Soy has been making premium tempeh in Bayswater, Victoria since 2000 — crafted from locally sourced Australian soybeans with zero preservatives and a commitment to clean, honest ingredients. For Melbourne home cooks and plant-based eaters across Australia, it's become a weeknight staple. This recipe is the reason why.
Why Tempeh Works So Well in a Stir Fry
Not all proteins behave the same way in a hot wok. Tempeh has a few qualities that make it exceptionally well-suited to stir fry cooking:
- It holds its shape. Unlike tofu, tempeh doesn't crumble under heat. Sliced or cubed, it stays firm and develops a satisfying golden crust when pan-fried.
- It absorbs flavour aggressively. The porous structure of fermented soybeans means tempeh soaks up marinades and sauces deeply — not just on the surface.
- It has its own flavour. That characteristic nuttiness means even a simple sauce produces a complex-tasting dish.
- It's high in protein. A generous serve of Simply Soy tempeh provides substantial plant-based protein, making this genuinely filling in a way that vegetable-only stir fries often aren't.
The result? A stir fry that tastes like it came from a good restaurant — in less time than delivery would take to arrive.
Ingredients: Simple, Pantry-Friendly, Delicious
This recipe is built around what most Australians already have on hand. The star is Simply Soy Original Tempeh, available across Melbourne and Victoria — but you can also use the Garlic Tempeh variety for extra depth without any additional prep.
For the Stir Fry:
- 1 block Simply Soy Original Tempeh (or Garlic Tempeh), sliced into 1cm strips or cubes
- 2 tablespoons neutral oil (rice bran or sunflower work well)
- 1 medium head of broccoli, cut into small florets
- 1 red capsicum, thinly sliced
- 1 large carrot, julienned or thinly sliced
- 2 spring onions, sliced (whites and greens separated)
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- Sesame seeds and extra spring onion to garnish
For the Stir Fry Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup or coconut sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornflour mixed with 2 tablespoons cold water (to thicken)
- Optional: ½ teaspoon chilli flakes or a squeeze of sriracha
Mix the sauce ingredients together in a small bowl or jar before you start cooking. Having it ready to pour is the difference between a smooth 20-minute cook and a frantic scramble.
How to Cook Tempeh for a Stir Fry (Step-by-Step)
The number one mistake people make with tempeh is not getting the pan hot enough before it goes in. Tempeh needs heat to develop that golden crust — medium heat will just steam it. Here's exactly how to do it right:
Step 1 — Slice and prep your tempeh (2 minutes)
Remove Simply Soy tempeh from packaging and slice into strips approximately 1cm thick, or cut into bite-sized cubes. You don't need to press it like tofu — tempeh is ready to cook straight from the pack.
Step 2 — Pan-fry the tempeh until golden (6–8 minutes)
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the tempeh in a single layer — don't crowd the pan. Cook for 3–4 minutes per side without moving it, until each side is deep golden brown. Remove and set aside. This step is non-negotiable: that crust is where the magic lives.
Step 3 — Cook your aromatics (2 minutes)
Add the remaining oil to the same pan. Add the white parts of your spring onion, the garlic, and the ginger. Stir fry over high heat for 60–90 seconds until fragrant. Don't let the garlic burn.
Step 4 — Add vegetables (3–4 minutes)
Add the harder vegetables first (carrot, broccoli) and stir fry for 2–3 minutes, then add the capsicum and toss for another minute. The vegetables should be cooked but still have a little bite — nobody wants a soggy stir fry.
Step 5 — Return tempeh and add sauce (2 minutes)
Return the golden tempeh to the pan. Pour over the sauce and toss everything together over high heat for 1–2 minutes until the sauce thickens and coats everything glossily. Taste and adjust — a little more soy, a squeeze of lime, a pinch of chilli.
Step 6 — Serve immediately
Pile over steamed jasmine rice, soba noodles, or cauliflower rice. Scatter with sesame seeds and the green parts of your spring onion. Eat immediately while that tempeh crust is still at its best.
Serving Suggestions and Variations
Once you've made this once, you'll want to make it again — slightly differently. Here are a few directions worth exploring:
- Peanut tempeh stir fry: Swap the sauce for a peanut butter, soy, lime, and ginger mix. Rich, creamy, and addictive.
- Teriyaki tempeh stir fry: Use a simple teriyaki sauce (soy, mirin, sake, sugar) and serve over udon noodles.
- Spicy tempeh stir fry: Add gochujang or doubanjiang to the sauce for a Korean or Sichuan-inspired flavour profile.
- Thai-style tempeh stir fry: Add Thai basil, fish-free oyster sauce, and a splash of coconut milk for a different direction entirely.
- Use Simply Soy Garlic Tempeh: Skip the garlic step entirely — it's already built into the tempeh. Great for nights when you want to save every possible minute.
The Nutrition Case: Why This Beats Takeaway Every Time
This isn't just a convenient dinner — it's a genuinely nourishing one. Simply Soy tempeh is a whole food: the entire soybean, fermented and intact. That means you're getting:
- Complete plant-based protein — containing all essential amino acids, which is rare in plant foods
- Gut-healthy probiotics — from the natural fermentation process
- Dietary fibre — supporting digestive health and satiety
- Iron, calcium, and manganese — micronutrients that matter, especially in a plant-based diet
- Zero preservatives — Simply Soy tempeh contains nothing artificial
Compare that to the average takeaway stir fry — often high in sodium, made with low-quality oils, and containing additives you'd rather not think about. The homemade version wins on every measure, and it costs a fraction of the price.
Where to Buy Simply Soy Tempeh in Melbourne and Australia
Simply Soy tempeh is produced in Bayswater, Victoria and is stocked across Melbourne and through retailers and health food stores throughout Australia. You can find the full product range — including Original Tempeh, Garlic Tempeh, and Tempeh Schnitzel — at simplysoy.com.au.
If you're cooking this recipe for the first time, we recommend starting with Simply Soy Original Tempeh for its clean, versatile flavour. Once you're hooked — and you will be — the Garlic Tempeh will save you even more time on busy weeknights.
Frequently Asked Questions About Tempeh Stir Fry
Do I need to marinate tempeh before stir frying?
You don't have to, and this recipe proves it — the sauce added at the end is more than enough flavour. That said, marinating Simply Soy tempeh for 30 minutes in soy sauce, garlic, and ginger before pan-frying will give you even deeper flavour penetration if you have the time. For a quick weeknight dinner, skip it and don't look back.
Should I steam or boil tempeh before cooking?
Some tempeh recipes call for steaming first to reduce bitterness, but Simply Soy tempeh is made from high-quality Australian soybeans and doesn't have the harsh bitter edge that lower-quality brands can carry. You can cook it straight from the packet — no pre-steaming required. This is part of what makes it such a quick, easy weeknight ingredient.
What vegetables work best in a tempeh stir fry?
Almost any vegetable works — that's the beauty of stir fry. Broccoli, capsicum, snow peas, bok choy, mushrooms, zucchini, baby corn, and edamame are all excellent choices. The key principle is to add harder vegetables first and more delicate ones (like leafy greens or bean sprouts) in the final minute of cooking so nothing goes mushy.
Can I make this tempeh stir fry gluten-free?
Yes, easily. Simply swap regular soy sauce for tamari (a naturally gluten-free alternative with a very similar flavour profile) and ensure your other sauce ingredients are certified gluten-free. Simply Soy Original Tempeh itself contains no gluten-based ingredients — always check the label and the product page at simplysoy.com.au for the most current allergen information.
How do I stop tempeh from going soggy in a stir fry?
Two things will prevent soggy tempeh every time: a very hot pan and patience. Add the tempeh to a properly heated pan with enough oil, then leave it alone for 3–4 minutes before flipping. The moment you start moving it too early, you lose the crust. Also, add your sauce only at the very end — adding it too early will steam the tempeh rather than glaze it, and you'll lose that satisfying texture.
Simply Soy is an Australian-made, Australian-owned tempeh brand based in Bayswater, Victoria. Producing premium, preservative-free, vegan tempeh since 2000. Find our full range at simplysoy.com.au.
