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Prep Time 10 mins
Cook Time 20 mins
Servings 4
Calories 507 kcal


  • 7 oz tempeh (200g) cut into cubes
  • 1 tablespoon olive oil
  • 1 tablespoon ginger grated
  • 2 cloves garlic crushed
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 3 tablespoon tamari (soy sauce)
  • 2 tablespoon maple syrup
  • 2 carrots chopped or cut into thin strips
  • ½ broccoli head florets
  • 1 bell pepper sliced
  • t tablespoon sesame seeds to garnish
  • spring onion or chives to garnish
  • 3 cup brown rice (585g) cooked


  • Heat the olive oil in a pan over medium-high heat and cook the tempeh for about 6 minutes, occasionally stirring until browned on each side.
  • In the meantime, prepare the sauce by mixing ginger, garlic, sesame oil, rice wine vinegar, soy sauce, and maple syrup in a bowl.
  • Add half the sauce to the pan with the tempeh, mix until coated, then remove it from the pan and set it aside.
  • Add the carrots, broccoli and pepper, and remaining sauce to the pan and cook for about 5 minutes, or until veggies are tender.
  • Next, add in the tempeh and cook for another 3-5 minutes or until the vegetables are cooked through.
  • Once ready, serve with ¾ cup cooked brown rice, sesame seeds, and sliced spring onion or chives.


Calories: 507kcalCarbohydrates: 54gProtein: 17gFat: 13g
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