Tempeh Stir Fry with mirin and maple glaze is a wonderfully sweet and nutty flavored dish! Easy to make, this vegan stir fry is simple, delicious and will be on the table in 30 minutes!
I happened upon a recipe by Nigel Slater, that is no longer available, for a marinade using mirin and maple and thought it would make for a delicious tempeh stir fry. And I’m happy to say was I right!
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.
All in all, I was completely satisfied with 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!
Ingredients You’ll Need
In this recipe, tempeh is marinated with mirin and maple and then stir fried with cabbage and carrots for a delicious sweet and savory vegan main dish served with rice, soba noodles or quinoa.
Here is everything you will need:
- 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 Genuine 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 aminos, 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.
- Tempeh: Tempeh can be found by the tofu in your local grocery store.
How To Make Tempeh Stir-Fry
- Make the maple and mirin marinade.
- Cube the tempeh and add to the marinade for at least 15 minutes, and up to 4 hours, reserve marinade.
- While tempeh is marinating, prep the cabbage and carrots.
- In a skillet or wok, stir fry the tempeh until slightly caramelized, about 5 minutes.
- Add the veggies and saute for another 5 minutes, adding a little of the marinade as needed.
- Save any leftover marinade to drizzle overtop individual serving bowls.
And now you’re ready to enjoy with a grain of choice!
How To Store Leftovers
- Refrigerator: Keep leftovers in the refrigerator in an airtight container for up to 4 – 5 days.
- Reheat: When ready to serve, warm up in a pan, adding a tablespoon of water or broth for moisture as needed. Alternatively, reheat in the microwave.
- Toppings: Top with sliced scallions, sesame seeds and fresh cilantro sprigs.
- Grain: Serve with white rice, brown rice, or this Cilantro Lime Rice! Also, Instant Pot Quinoa, Instant Pot Farro or soba (buckwheat) noodles would be a healthy and delicious choice!
- Side: Serve with a side of Quinoa Fried ‘Rice’ or Kimchi Fried Rice.
- Soup: Pair with a small bowl of Roasted Garlic Miso with Greens or Simple Miso Noodle Soup.
More Easy Stir Fry Recipes
- Spicy Cabbage Stir Fry with Tofu
- Tempeh Chow Mein
- Kung Pao Tofu
- Mushroom, Bell Pepper & Basil Stir Fry
- Vegetable Lo Mein with Crispy Tofu
If you try this tempeh stir fry recipe or have a question, 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
- Method: stir-fry
- Cuisine: Asian
- Diet: Vegan
- 8 oz package tempeh, cut into 1/2 inch cubes
- 1 tablespoon sesame oil
- 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 soba noodles
- 1/3 cup mirin
- 3 tablespoons pure maple syrup
- 2 tablespoons tamari, coconut aminos, 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 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.
Add veggies: Add the cabbage and carrots to the tempeh, 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). Add a tad more marinade as needed, reserve the rest to spoon over serving bowls.
Serve: In individual bowls, add 1/3 of the stir fry with a 1/2 or so of grain of choice – White or brown rice, quinoa or soba noodles would all be great. This Cilantro Lime Rice would be especially delicious! Top with any remaining sauce, sesame seeds and few extra scallions and cilantro.
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container.
Keywords: tempeh stir fry