Tempeh & Pepper Stir-Fry
Serves: 2-3 persons
Prep: 25 mins
Here’s a simple, flavourful tempeh and pepper stir-fry you can make in under 30 minutes—great for a quick weeknight meal. Our delicious Tempeh comes in rounds of healthy seitan and is fermented too for a gut friendly option.
Recipe Tip: Add broccoli or sugar snap peas for extra crunch or toss in cashews or peanuts for texture.
What you’ll need:
200g can of our tempeh, sliced into thin strips
2 bell peppers (any colours), chunky chopped
1 small onion, sliced
2 cloves garlic, minced
2 tsp fresh ginger, grated
2 tbsp of our liquid aminos (or tamari)
1 tbsp maple syrup (or honey)
1 tbsp vinegar
1 tbsp olive oil
1 tbsp sesame seeds
1 tsp fresh chili - chopped
How to do it:
Mix the liquid aminos or tamari, maple syrup, vinegar, and sesame seeds in a small bowl.
Heat the oil in a pan, add the tempeh, and fry until golden and slightly crispy (about 5–7 mins).
Toss in the garlic and ginger, cook for 1 minute until fragrant. Add the peppers and onion. Stir-fry for 3–5 minutes—keep them slightly crisp.
Pour in the sauce and cook for another 2 minutes until everything is coated.
Top with more sesame seeds or chopped spring onions. Serve with rice or noodles or just enjoy as it is.
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