Tempeh Broccoli and Carrot Stir Fry

Tempeh Broccoli and Carrot Stir Fry

Tempeh and broccoli are a great source of calcium
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: Tempeh
Servings: 4


  • 300 grams of tempeh cubed into 2cm pieces
  • 2 tablespoons ghee
  • 2 cups broccoli
  • 2 cups of carrots sliced (or baby carrots)


  • 2 tablespoons of grated ginger
  • 3 cloves of chopped garlic
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 4 tablespoons of soy sauce or tamari
  • 1 tablespoon of cornstarch
  • 1 tablespoon of nut butter


  • Whisk or blend to combine the sauce ingredients.
  • In a large wok or frypan, heat 1 tablespoon of the ghee over medium heat. Add in the tempeh and cook for about 8 minutes, flipping every few minutes so that all sides are browned.
  • Toss in 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelise. Remove to a clean plate and return wok to the heat.
  • Add in the remaining tablespoon of ghee and toss together the broccolini and the carrots in the wok. Cook for about 5 minutes. Pour in the remaining sauce as well as the tempeh. Toss to coat everything and continue to cook until sauce thickens and everything is coated in the sauce. Cook about 2-3 more minutes.
  • Serve over cauliflower rice or quinoa and ENJOY!! Also great on its own!