This Garlic Tempeh and Broccoli Stir-Fry Recipe is packed with veggies + protein! Oil-free + easy + only 8 simple ingredients! An amazing, high-protein meal that can be pulled together quickly on a busy night faster than ordering take-out.
Let’s Talk Tempeh
Tempeh is SUCH and amazing food! A clean, plant-based, high protein food that is a favorite on regular rotation in the MVF kitchen. Easily meal-prepped, soaks up the flavors of whatever you cook it with, and should be on the menu in every kitchen – vegetarian or not!!! Curious about ALL the reasons you should be eating tempeh? Check out my article here!
Tara’s Tips For Perfect Garlic Tempeh and Broccoli:
- Use fresh broccoli, if available. It works much better than frozen for this recipe.
- Mince the garlic super fine or shred it.
- Fresh ginger gives this dish much more flavor than powder or jarred paste here. If you have fresh ginger, use it! Make sure you shred it into fine shreds or mince it into tiny pieces.
- No oil! Yep, you heard me correctly. This stir-fry is oil-free and still fabulous! Not sure about oil-free cooling? Check out my article here.
- Don’t have liquid/coconut aminos? Use soy sauce!
- The red pepper powder (chili pepper powder) determines the spice level. If you are sensitive to spice, leave this out. If you like it spicy, add more. Taste and adjust spice level at the end of cooking.
How To Cook Tempeh For This Stir-Fry:
- Follow my instructions here for Air Fryer Tempeh. This is my preferred method. Easy + quick and perfectly crispy with no oil!
- Bake it! A great alternative to air frying your tempeh is baking on a parchment paper or silicone lined baking sheet in a 400 degree F oven for 25 minutes (or until crispy golden brown) being sure to flip each piece over half way through baking.
- Boil the tempeh first!!!!! One of the main reasons people think they do not like tempeh is because it has a slightly bitter taste. Personally, I do not like tempeh in its original form, I always boil it. After boiling, the bitter taste is gone.
- Prefer tofu? Use it! Cook it first following this recipe for Crispy Oven Baked Tofu with No Oil or Crispy No Oil Air Fryer Tofu.
Love Broccoli? Me Too!
Try One Of My Other Broccoli Favorites:
- Oil-Free Air Fryer Broccolini
- Vegan Broccoli Salad (No Mayo!)
- Air Fryer Broccoli
- Easiest Vegan Broccoli Cheddar Soup
- Garlic Broccoli Stir-Fry
Garlic Tempeh and Broccoli
This Garlic Tempeh and Broccoli Stir-Fry Recipe is a healthy + easy + vegan version of a classic takeout favorite.
Ingredients
- 2 tbsp minced garlic
- 1 tsp minced or shredded fresh ginger
- 2 tbsp coconut aminos
- 2 tbsp liquid aminos
- 1 tsp rice vinegar
- 1 head of fresh broccoli cut into florets
- 2 tbsp corn starch
- 1 cup water
- 1/2 tsp red pepper flakes (to taste)
- 16 ounce package organic tempeh
Directions
- Step 1 For The Tempeh: Bring 3 cups water to a boil in a medium pot.
- Step 2 Break tempeh block up into small crumbles with your hands.
- Step 3 Add tempeh to boiling water and boil for 10 minutes.
- Step 4 After 10 minutes, pour into a colander and fully drain water from tempeh, set aside.
- Step 5 Once cool, cut into cubes. Place cubes on a parchment paper or silicone lined baking sheet, bake in a 400 degree F oven for 25 minutes, flipping each cube over halfway through cooking. Alternatively, after tempeh has been boiled, drained, cooled, and cubed, cook tempeh cubes in air fryer set at 325 degrees F for 8 minutes, shaking the basket halfway through cooking.
- Step 6 For The Broccoli/Sauce: In a large non-stick skillet heat ginger + garlic with liquid aminos + coconut aminos for 2 minutes.
- Step 7 After 2 minutes, add broccoli florets + rice vinegar to the same pan. Cook another 2 minutes.
- Step 8 Meanwhile, mix corn starch and water together and mix until all lumps are dissolved. Stir into pan with broccoli, add in cooked tempeh cubes, cover and cook another 5 minutes or until broccoli is tender.
- Step 9 Add red pepper flakes to taste. Serve immediately with tofu, tempeh, or rice. Enjoy!
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