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Easy Indonesian tempeh stir-fry recipe with glazed tempeh, broccoli, carrots, bell pepper, and jasmine rice
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Easy Indonesian Tempeh Stir-Fry with Colorful Vegetables

Crisp pan-seared tempeh and tender-crisp vegetables are tossed in a savory-sweet Indonesian-inspired sauce made with kecap manis, soy sauce, garlic, ginger, lime, and optional sambal. Serve this easy vegetarian dinner over warm rice.
Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings 4

Ingredients

  • 1 package 8 ounces / 227 g tempeh, cut into 3/4-inch (2 cm) cubes
  • 2 tablespoons 30 mL neutral oil, divided
  • 1 red bell pepper about 6 ounces / 170 g, thinly sliced
  • 2 cups 170 g broccoli florets
  • 1 medium carrot about 3 ounces / 85 g, cut into thin matchsticks
  • 3 garlic cloves about 9 g, finely chopped
  • 1 tablespoon 6 g finely grated fresh ginger
  • 3 tablespoons 45 mL kecap manis (Indonesian sweet soy sauce)
  • 1 tablespoon 15 mL low-sodium soy sauce or tamari
  • 1 tablespoon 15 mL fresh lime juice
  • 1 teaspoon 5 mL sambal oelek, plus more to taste (optional)
  • 2 tablespoons 8 g chopped cilantro or sliced scallions, for serving (optional)
  • 4 cups 640 g cooked jasmine rice, for serving (optional)

Instructions

  • Pat the tempeh dry with paper towels. Heat 1 tablespoon (15 mL) of the oil in a large nonstick skillet or wok over medium-high heat. Add the tempeh in one layer and cook for 6 to 8 minutes, turning occasionally, until golden on several sides. Transfer it to a plate.
  • Add the remaining 1 tablespoon (15 mL) oil to the skillet. Add the bell pepper, broccoli, and carrot. Stir-fry for 4 to 5 minutes, until the vegetables are bright and tender-crisp. If the pan seems dry, add 1 to 2 tablespoons (15 to 30 mL) water and cover for 1 minute to help the broccoli soften.
  • Add the garlic and ginger. Stir constantly for 30 seconds, just until fragrant.
  • In a small bowl, stir together the kecap manis, soy sauce, lime juice, and sambal oelek, if using. Return the browned tempeh to the skillet and pour in the sauce.
  • Toss for 1 to 2 minutes, until the tempeh and vegetables are evenly coated and the sauce lightly glazes everything. Serve over warm jasmine rice and finish with cilantro or scallions, if desired.