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Broccoli Stir Fry

Tempeh and Broccoli Stir Fry

This vegan tempeh and broccoli stir fry is a delicious and easy weeknight meal that you are sure to fall in love with!
Course Dinner, Entree, Main Dish
Cuisine Asian-inspired, Vegan, Vegetarian
Keyword vegan tempeh and broccoli stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 555kcal
Author Deborah Davis


  • 8 ounces tempeh crumbled
  • 1/2 lb. Shirataki mushrooms
  • 4 cups chopped broccoli
  • 1 carrot julienned
  • 1/2 onion minced
  • 4 tablespoons vegetable oil
  • 1/4 cup reduceed sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark sesame oil
  • 1 clove garlic minced
  • 1 tablespoon minced ginger root
  • 2 tablespoons minced scallion


  • In a small bowl, combine the soy sauce, rice vinegar, sesame oil, garlic, ginger, and scallion. Stir well.
  • Wash and break broccoli heads apart into smaller pieces. Cut off stems and slice stems 1/4 inch thick.
  • Heat oil in a large skillet and add broccoli. Toss to coat in oil and cook over medium heat for 5-7 minutes. Add the onion, mushrooms, and carrot. Continue to cook until onion is translucent and broccoli is starting to get tender, about 7 minutes.
  • Add the crumbled tempeh and the other 2 tablespoons of vegetable oil. Cook for another 5-7 minutes or until the broccoli is tender and tempeh is lightly browned.
  • Pour soy sauce mixture over the broccoli and tempeh in the skillet. Stir well to coat the tempeh and vegetables. Cook for 2 minutes and serve.


Serving: 1/2 recipe | Calories: 555kcal | Carbohydrates: 40g | Protein: 31g | Fat: 34.5g | Saturated Fat: 23.5g | Polyunsaturated Fat: 11g | Sodium: 200mg | Fiber: 18g | Sugar: 10.5g