This Mirin & Maple Tempeh Stir Fry recipe is a wonderfully sweet and nutty flavored dish – the tempeh lends to the nuttiness and the marinade is a mix of sweet and spicy. Easy to make, this vegan stir fry is simple, delicious and will be on the table in 30 minutes!
I happen upon a recipe by Nigel Slater, that is not longer available, for a marinade using mirin and maple and thought it would make for a nice tempeh stir fry. I added tamari and red pepper flakes for my own taste and to break up the sweetness with a little saltiness and heat.
You could possibly even add a little grated ginger or garlic too. I was really happy with the outcome and the way everything came together in taste, color and textures. It’s a simple dish that delivers in flavor, protein and other healthy nutrients that we can all use more of!
Tempeh Stir Fry Marinade
Start with the marinade, following is helpful tips about the ingredients.
- Mirin: Mirin adds a mild sweetness to dishes, it’s deep body and umami flavor is great for marinades. For best results, seek out traditionally brewed rice cooking wine that doesn’t contain added sugar or synthetic enzymes, also known as Hon-Mirin. Very commercial brands use corn syrup and preservatives and are known as Aji-Mirin. My two favorites are: Eden – Mirin and Ohsawa – Organic Geniune Mirin.
- Pure Maple Syrup: This will add a little more sweetness to the overall dish. Be sure to only use pure maple syrup, no Log Cabin or Aunt Jamima brands allowed!
- Tamari: To offset some of the sweetness, tamari will add a nice dose of saltiness. You can also use coconut amino’s, nama shoyu, or regular soy sauce. If regular soy sauce, since it’s the saltiest of the bunch, you may want to cut back just a bit, tasting as you go along so you don’t over do it.
- Red Pepper Flakes: I used 1 teaspoon, but feel free to cut back to half of that. Alternately, add a little sriracha to the marinade for variation.
Once the marinade is mixed, cut the tempeh into 1/2 inch cubes and toss to coat, let set for at least 15 minutes. You can also let it marinate in the refrigerator for up 4 hour.
How To Stir Fry Tempeh
After marinating the tempeh, you’ll want to cook it using a wok or skillet, until slightly caramelized. Add a little sesame oil to the pan, and cook the tempeh over medium heat for about 8 minutes, stirring occasionally. Carefully remove the tempeh to a plate until ready to use.
A note about tempeh: Tempeh is one of those soy products that is good for you and can be eaten in moderation, a couple times a week. Tempeh is fermented and holds all kinds of healthy attributes along with 13 – 16 grams of protein per serving! For more ways to use tempeh, see all the Tempeh recipe on TSV!
Stir Fry Veggies
Dice your veggies of choice, these just happen to be on hand from my last recipe. Feel free to use whatever vegetables you like, have handy or need to be used up. Other options are:
- bell peppers
- sugar peas
These are what come to mind in a pinch but use whatever your preference is or sounds good.
Assemble The Tempeh Stir Fry
Stir fry the veggies, in the same pan the tempeh was cooked in, by adding a little sesame oil and stir frying over medium heat, until veggies are al dente (or your choice of firmness). Toss in the tempeh and mix to combine. Serve with choice of grain or noodle. Rice, quinoa, or soba (buckwheat) noodles would all be great!
I hope you love this tempeh stir fry! It’s…
- An Easy Weeknight Dinner Recipe
- Gluten free
- Low fat
- Only 10 ingredients
- Heathy and delicious!
If you love stir fry’s, take a look at this Spicy Stir Fried Cabbage, Tofu & Red Pepper, Tempeh Chow Mein, Mushroom, Bell Pepper & Basil Stir Fry, or this super easy Vegetable Lo Mein with Crispy Tofu!
If you try this vegan stir fry recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
MIRIN & MAPLE TEMPEH STIR FRY
Mirin & Maple Tempeh Stir Fry is an easy vegan dinner that’s delicious and surprisingly easy to throw together!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 3
- Category: Entree, Gluten Free
- Cuisine: Vegan, Asian
- 8 oz package tempeh, cut into 1/2 inch cubes
- 1 tablespoon sesame oil, divided
- 1/3 red cabbage, thinly sliced
- 2 –3 large carrots, peeled and thinly sliced diagonally
- 2 –3 scallions, thinly sliced
- sesame seeds, garnish
- cilantro, garnish, optional
- grain of choice: rice, quinoa or 100% buckwheat noodles
- 1/3 cup mirin
- 3 tablespoons pure maple syrup
- 2 tablespoons tamari, coconut amino’s, nama shoyu or soy sauce
- 1 teaspoon red pepper flakes, or to taste
Marinade: In a large bowl, mix together the marinade, add the tempeh and let set for at least 15 minutes, up to 4 hours in the refrigerator, turning every so often. Reserve marinade for later.
Cook Tempeh: Heat a little oil in a large skillet or wok over medium heat. Spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Saute for 6 – 8 minutes, turning on each side until browned. Remove tempeh from pan and set aside.
Veggies: In same skillet/wok, heat oil and add your cabbage and carrots, cook for about 3 minutes, add scallions, a spoonful of marinade and cook another 2 minutes or until desired firmness (I like mine al dente). Just before done, add the tempeh and most of the scallions, mix well.
Serve: Serve stir fry with cooked grain of choice. Top with any remaining sauce, sesame seeds and few extra scallions.