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 happen 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, we’ll marinate the tempeh with mirin and maple for a delicious glaze and then stir fry it with cabbage and carrots for a sweet and savory main meal.
- 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.
- Tempeh: Tempeh can be found by the tofu in your local grocery store.
Pro-Tip: Use a large, heavy-bottomed skillet or wok to make your stir fry.
How To Make Tempeh Stir Fry
- Cube the tempeh.
- Prep the cabbage and carrots.
- Make the maple and mirin marinade.
- Add tempeh to the marinade and let rest for at least 15 minutes, and up to 4 hours.
- In a skillet or wok, stir fry the tempeh until slightly caramalized, about 8 minutes.
- Set tempeh aside.
- Add veggies to same pan and saute for 5 minutes.
- Add tempeh back to veggies and warm through.
Pro-Tip: Reserve the marinade and add it to the stir fry as needed for moisture.
What Other Vegetables Can I use?
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
- sugar peas
How To Store Tempeh Stir Fry
To Store in the Fridge: Will keep in an air-tight container for up to 3 days.
Reheat: When ready to serve, warm up on a pan. Add a tablespoon of water to add moisture, if needed. Alternatively, use the microwave to warm up.
Serve with choice of grain or noodle. Whit rice, brown rice or this Cilanto Lime Rice would be great! Also, quinoa, or soba (buckwheat) noodles would be great!
More Easy Stir Fry Recipes
- Spicy Stir Fried Cabbage
- Tofu & Red Pepper
- Tempeh Chow Mein
- Mushroom, Bell Pepper & Basil Stir Fry
- 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 1x
- 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, like quinoa, brown or white rice. This Cilantro Lime Rice would be great! Top with any remaining sauce, sesame seeds and few extra scallions.