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Mirin & Maple Tempeh Stir Fry

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!

top down view of mirin maple tempeh stir fry in a bowl with rice.

I happened upon a recipe by Nigel Slater (which 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 I was 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 flavor, protein, and other healthy nutrients that we can all use more of!

top down view of ingredients used to make maple mirin tempeh stir fry recipe.

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. Its deep body and umami flavor are 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 using regular soy sauce, you may want to cut back just a bit as it’s salty.
  • Red Pepper Flakes: I used 1 teaspoon, but feel free to use less. For variation, you can also add a little Sriracha to the marinade.
  • Tempeh: Tempeh can be found by the tofu in your local grocery store.

Ingredient Swaps

The vegetables I used 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
  • broccoli
  • sugar snap peas
  • green beans
  • sliced onion

top down view of cubed tempeh in a mirin and maple marinade.

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 to 4 hours, reserve marinade.
  • While tempeh is marinating, prep the cabbage and carrots.
side angle view of stir fried tempeh in a wok.
  • 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!

top down view of freshly cooked tempeh stir fry in a wok.

How To Store Leftovers

  • Refrigerator: Keep leftovers in the refrigerator in an airtight container for 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.

Serving Suggestions

top down view of mirin maple tempeh stir fry in a bowl with rice.

More Easy Stir Fry Recipes!

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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Mirin & Maple Tempeh Stir Fry is an easy vegan dinner that’s delicious and surprisingly easy to throw together!

  • Author: Julie | The Simple Veganista
  • 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
  • 23 large carrots, peeled and thinly sliced diagonally
  • 23 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.

Serves 3

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container.

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  1. Erin Bedenbaugh says:

    This was delicious and easy. I multiplied it by 1.5 to make it 4 servings. I served it over brown rice. I did not completely double the maple syrup, I added waters to keep the volume of the marinade the same.

  2. Jonah Reule says:

    Toasted sesame oil or untoasted?

    1. Julie | The Simple Veganista says:

      You can use either or whatever you have on hand. Using toasted sesame seed oil will add a bolder flavor to the finished dish. Both work well!

  3. Fredericka Z. Aiken says:

    I went to your site to learn how to cook with Tempeh after years of eating Tofu. I was amazed at the other wonderful recipes I found, including your wonderful Vegan Banana Bread! It’s so much better than the one I’ve been using for so long and have customized often. Looking forward to trying new and exciting recipes from your blog!

    1. Julie | The Simple Veganista says:

      Tempeh is a bit different than tofu, but it’s a nice change and delicious once you get used it’s nuttiness. I hope you all the recipe! Thanks for sharing, Fredericka!

  4. Do you use the sesame oil to cook the tempeh? Why is the 1 tbsp sesame oil “divided”? I couldn’t find where else it is used in this recipe. Thanks.

    1. Julie | The Simple Veganista says:

      Hi Simi, yes use the oil to cook the tempeh. I removed the ‘divided’ so it’s more clear. Thanks for pointing that out! Let me know if you have any other questions. Enjoy!

  5. Anonymous says:

    Seems the Eden mirin may contain alcohol afterall (admittedly i've never used it), but they don't seem to list it anywhere in the ingredients or on the bottle (and you can't product true mirin by fermenting the rice, otherwise it's simply a very sweet sake)

    1. julie@thesimpleveganista says:

      Thank you for the information! I will have to try a mirin made the old fashioned way with rice and sake, it must have a wonderful complex flavor. Or I'll try your suggestion and add a bit of sake to with my eden mirin to see how that goes. My main concern is not using mirin with all the added sugar or synthetic enzymes. Interesting all around, thanks again! :)

  6. I saw your recipe on facebook and knew I had to try it. The sauce was amazing! For such simple ingredients they really had a great depth of flavor. I added just a teaspoon of corn starch to get the sauce to thicken and coat the noodles. Great recipe!

    1. julie@thesimpleveganista says:

      I'm so glad you liked it! The added corn starch is a great idea to thicken it up a bit…I will try that too! Thank you so much for taking a moment to share your thoughts…sometimes I wonder how my recipes are to others…so again, thank you! :)

  7. This looks amazing! I am so glad I stumbled upon your blog. I just pinned a bunch of your recipes and I can't wait to try them.

    1. julie@thesimpleveganista says:

      Thank you Melissa! Enjoy!

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