Go Back
vegan tempeh stir fry recipe

Ginger & Sesame Tempeh Stir Fry

This vegan Ginger & Sesame Tempeh Stir Fry has just enough kick to tickle your tastebuds and satisfy your hunger cravings. This nutrient-packed dish is perfect for when you need a little extra spice in your life!
Make it spicier: add 1 tsp of mild chilli powder or smoked paprika.
Make it lighter: split into 3 portions (instead of 2).
Macros: 20g carbs, 44g fat, 30g protein.
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Servings 2
Calories 626 kcal


  • 1 pack 200g tempeh
  • 1 inch piece of ginger
  • 2 garlic cloves
  • 3 carrots
  • 200g beansprouts
  • 1 tbsp dark soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp sesame seeds


  • Heat 1 tablespoon of olive or rapeseed oil in a wok or frying pan on a medium heat.
  • Dice the tempeh and add it to the pan, then fry until golden.
  • Finely chop the ginger and garlic and add to the pan, frying until softened, then add the sesame seeds and fry until golden.
  • Add the sesame oil, dark soy sauce and a splash of water and stir fry together on a medium heat.
  • Chop the carrots into sticks then add to the pan along with the beansprouts, and cook for a couple of minutes until the veggies are cooked but still crunchy.


Serving suggestion: enjoy with rice (or noodles) and a side of greens.
Leftovers: the vegan ginger and sesame tempeh stir fry leftovers will keep for 2-3 days in the fridge.
Keyword beansprouts, carrots, main, main dishes, tempeh