Spring Vegetable and Tempeh Stir-Fry with Lemon-Ginger Sauce
A vibrant stir-fry featuring crisp spring vegetables and marinated tempeh, tossed in a zesty lemon-ginger sauce. Perfect for a light vegan meal packed with protein and seasonal freshness.
Overview
This Spring Vegetable and Tempeh Stir-Fry bursts with fresh, seasonal produce and a tangy homemade lemon-ginger sauce. Using marinated tempeh provides a hearty vegan protein complement to the crisp snap peas, sweet asparagus, and vibrant bell peppers. Ready in under 30 minutes, this dish serves as a nutritious, quick, and colorful main course.
Why you’ll love it
- Fast and easy preparation perfect for weeknight dinners.
- Full of fresh spring vegetables providing vibrant color and texture.
- Tempeh adds a satisfying plant-based protein punch.
- Zesty lemon-ginger sauce balances tangy, sweet, and spicy flavors.
- Versatile and naturally vegan and gluten-free.
Ingredient notes
Tempeh: Use fresh or refrigerated tempeh for best texture. Press and marinate to enhance flavor and reduce bitterness.
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Spring vegetables: Snap peas, asparagus, bell peppers, and young carrots highlight the season. Feel free to swap or add other crispseasonal veg.
Lemon-ginger sauce: Made from fresh lemon juice, ginger, soy sauce (or tamari for gluten-free), maple syrup, and garlic for a well-rounded taste.
Step-by-step
Prepare the tempeh: Press tempeh to remove excess moisture, then cut into bite-sized cubes. Combine soy sauce, lemon juice, grated ginger, garlic, and maple syrup in a bowl and marinate tempeh for 10 minutes.
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Chop vegetables: Trim asparagus and snap peas, julienne bell peppers and carrots.
Heat 1 tablespoon of oil in a large non-stick pan or wok over medium-high heat. Add tempeh cubes and sear for 3-4 minutes per side until golden brown. Remove and set aside.
Add another drizzle of oil if needed, then stir-fry the vegetables starting with carrots and asparagus for 3 minutes, then add snap peas and bell peppers and cook for another 2-3 minutes until crisp-tender.
Return tempeh to the pan, pour in remaining marinade and a splash of water if needed. Toss everything together and cook for an additional 2 minutes to blend flavors and heat through.
Remove from heat and garnish with fresh chopped scallions or cilantro if desired.
Serving & storage
Serve hot over steamed jasmine rice, quinoa, or noodles for a complete meal. This stir-fry tastes great fresh and stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to restore moisture.
Food safety tip: Always reheat leftovers to at least 74°C (165°F) to ensure safe consumption.
Chef tips
- Pressing tempeh removes excess moisture and improves texture and flavor absorption.
- Use fresh vegetables for the best crispness and taste.
- To make this gluten-free, use tamari instead of regular soy sauce.
- Leftover stir-fry stores well refrigerated for up to 3 days — reheat until steaming hot before eating.
Ingredients
- 200 g (7 oz)tempeh, pressed and cubed
- 1 tbspsoy sauce or tamari
- 2 tbspfresh lemon juice
- 1 tbspmaple syrup
- 1 tbspfresh ginger, grated
- 2 clovesgarlic, minced
- 1 tbspneutral oil (e.g., vegetable or avocado)
- 150 g (5 oz)snap peas, trimmed
- 150 g (5 oz)asparagus, trimmed and cut into 4 cm pieces
- 1 mediumred bell pepper, julienned
- 1 mediumcarrot, julienned
- 2 tbspwater (optional, to loosen sauce)
- to tastesalt and pepper
- 1-2 tbspchopped scallions or cilantro (optional, for garnish)
Equipment
- large non-stick pan or wok
- mixing bowl
- knife
- cutting board
- measuring spoons
- spatula
Nutrition per serving
- Calories280
- Protein18 g
- Carbs22 g
- Fat12 g
Step-by-step
Step 1
Press tempeh to remove moisture, cut into bite-sized cubes. In a bowl, mix soy sauce, lemon juice, grated ginger, minced garlic, and maple syrup. Marinate the tempeh cubes in this mixture for 10 minutes.
Step 2
Prepare all vegetables: trim snap peas and asparagus; julienne bell pepper and carrot.
Step 3
Heat 1 tablespoon oil in a large non-stick pan or wok over medium-high heat. Add tempeh cubes and cook 3-4 minutes per side, until golden brown. Remove and set aside.
Step 4
Add a little more oil if necessary, then add carrots and asparagus and stir-fry for 3 minutes. Add snap peas and bell peppers and stir-fry for 2-3 more minutes until vegetables are crisp-tender.
Step 5
Return the tempeh to the pan. Pour in the marinade and add 1-2 tablespoons water if the sauce is too thick. Toss everything together and cook for 2 minutes until heated through and well combined.
Step 6
Remove from heat and garnish with chopped scallions or cilantro if desired. Serve immediately over rice or noodles.
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