20-minute tempeh stir-fry recipe
20-minute tempeh stir-fry recipe 🌱 is a easy Indonesian recipe that serves 2. 450 calories per serving. Recipe by Amanda Ducks on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $8.79 total, $4.39 per serving
Ingredients
- 200 g Tempeh (cut into 1‑inch cubes)
- 3 tbsp Soy Sauce (low‑sodium; divided)
- 1 tbsp Rice Wine Vinegar
- 2 tbsp Lime Juice (freshly squeezed)
- 2 cloves Garlic (crushed)
- 1 medium Brown Onion (sliced thin)
- 200 g Broccolini (trimmed and cut into 2‑inch pieces)
- 150 g Green Beans (trimmed)
- 2 tbsp Peanut Butter (smooth, natural)
- 2 tbsp Vegetable Oil (for stir‑frying)
- 2 tbsp Water
- 2 cups Cooked Rice (white or brown, prepared per package instructions)
Instructions
Prepare the Marinade
In a mixing bowl combine 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp lime juice, and the crushed garlic. Add the cubed tempeh and toss to coat. Let it marinate while you prep the vegetables.
Time: PT5M
Slice the Vegetables
Thinly slice the brown onion, cut broccolini into 2‑inch pieces, and trim the green beans. Set aside in a separate bowl.
Time: PT5M
Cook the Rice
Start cooking 1 cup uncooked rice (yields 2 cups cooked) according to package directions. Use a rice cooker or saucepan.
Time: PT20M
Stir‑Fry the Vegetables
Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. Add the onion first and sauté 2 minutes until translucent. Add broccolini and green beans, stir‑fry 3‑4 minutes until crisp‑tender.
Time: PT5M
Temperature: Medium‑high heat
Add Tempeh and Remaining Marinade
Push the vegetables to the side of the pan, add the marinated tempeh with any remaining liquid. Stir‑fry together for 3 minutes until the tempeh is lightly browned.
Time: PT3M
Temperature: Medium‑high heat
Make the Peanut Lime Sauce
In a small bowl whisk together 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, and 2 tbsp water until smooth.
Time: PT2M
Combine Sauce with Stir‑Fry
Pour the peanut‑lime sauce over the tempeh and vegetables. Toss everything together and cook an additional 1‑2 minutes until the sauce coats the ingredients and is heated through.
Time: PT2M
Temperature: Medium heat
Plate and Serve
Spoon the cooked rice onto plates, top with the tempeh stir‑fry. Drizzle any remaining sauce from the pan over the top and garnish with optional chopped cilantro or crushed peanuts.
Time: PT3M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Vegan, Vegetarian, Gluten‑free if using tamari
Allergens: Soy, Peanuts
Ingredient Substitutions
- Instead of Tempeh: Firm tofu, Seitan
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Rice Wine Vinegar: Apple cider vinegar
- Instead of Lime Juice: Lemon juice
- Instead of Garlic: Garlic paste
- Instead of Brown Onion: Yellow onion
- Instead of Broccolini: Broccoli florets
- Instead of Green Beans: Snap peas
- Instead of Peanut Butter: Almond butter
- Instead of Vegetable Oil: Canola oil, Sesame oil (for flavor)
- Instead of Cooked Rice: Quinoa, Cauliflower rice
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Skillet or Wok
- Spatula or Wooden Spoon
- Measuring Spoons
- Rice Cooker or Saucepan
Critical Steps — Do Not Skip
- Marinating the tempeh to infuse flavor.
- Cooking vegetables just until crisp‑tender to retain color and crunch.
- Achieving a smooth, pourable peanut‑lime sauce.
- Ensuring the tempeh is browned but not burnt.
Chef Tips from the Video
- Pressing tempeh removes excess moisture and allows the marinade to penetrate better.
- Add a splash of sesame oil at the end for an aromatic finish.
- Garnish with fresh cilantro, sliced green onions, or toasted crushed peanuts for extra texture.
Troubleshooting
Vegetables become soggy.
Stir‑fry on high heat and avoid adding too much liquid; cook in batches if necessary.
Sauce is too thick.
Whisk in additional water (1‑2 tbsp at a time) until desired consistency is reached.
Tempeh is dry or tough.
Press tempeh before cutting and do not over‑cook; a quick sear is enough because it finishes cooking in the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Tempeh stir‑fry freezes well for up to 1 month; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate tempeh up to 24 hours in the refrigerator for deeper flavor.
- Cook rice ahead of time and reheat in the microwave or steam.
Frequently Asked Questions
What is the cultural significance and history of tempeh stir‑fry in Indonesian cuisine?
Tempeh originated in Java, Indonesia, as a fermented soy product that provides a protein‑rich staple for vegetarians. Stir‑frying tempeh with vegetables and a savory sauce reflects modern Indonesian home cooking, blending traditional fermentation with quick wok techniques.
What are traditional regional variations of tempeh stir‑fry in Indonesian cuisine?
In Central Java, tempeh is often fried with sweet soy (kecap manis) and chilies, while in Bali it may be cooked with coconut milk and turmeric. The peanut‑lime version is a contemporary fusion that incorporates global flavors while keeping the Indonesian base.
How is tempeh traditionally served in Indonesia?
Traditional Indonesian meals serve tempeh either deep‑fried as a crispy side dish (tempeh goreng) or simmered in coconut‑based sauces alongside rice and vegetables. It is commonly accompanied by sambal for heat.
What occasions or celebrations is tempeh stir‑fry associated with in Indonesian culture?
While tempeh itself is a daily staple, it appears in festive meals during holidays like Eid and local celebrations where vegetarian options are appreciated, especially in Buddhist or Hindu communities.
What authentic ingredients are essential for a traditional Indonesian tempeh stir‑fry?
Key ingredients include tempeh, soy sauce (or sweet soy), garlic, shallots, and local vegetables such as long beans or bok choy. The peanut‑lime sauce is a modern adaptation, but peanuts are also used in traditional satay sauces.
What are common mistakes to avoid when making this tempeh stir‑fry?
Common errors include over‑cooking the vegetables, which makes them mushy, and using too much sauce, which can drown the flavors. Also, failing to press the tempeh can result in a dry texture.
Why does this recipe use a peanut‑lime sauce instead of a traditional coconut‑milk sauce?
The peanut‑lime sauce provides a bright, tangy contrast to the earthy tempeh and quick‑cook vegetables, while keeping the dish dairy‑free and faster to prepare than a simmered coconut‑milk sauce.
Can I make this tempeh stir‑fry ahead of time and how should I store it?
Yes, you can marinate the tempeh up to 24 hours ahead and store the cooked stir‑fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce.
What texture and appearance should I look for when the tempeh stir‑fry is done?
The vegetables should be bright‑colored and still crisp, the tempeh should have a golden‑brown crust, and the sauce should coat everything with a glossy sheen without pooling.
What does the YouTube channel Amanda Ducks specialize in?
The YouTube channel Amanda Ducks focuses on simple, wholesome, plant‑based meals that are quick to prepare after a busy day, often featuring Asian‑inspired flavors and budget‑friendly ingredients.
How does the YouTube channel Amanda Ducks' approach to Indonesian‑style cooking differ from other Asian cooking channels?
Amanda Ducks emphasizes minimal prep time and everyday pantry staples, offering streamlined versions of traditional dishes like tempeh stir‑fry, whereas many other Asian channels may delve into more elaborate techniques or specialty ingredients.
Last updated: August 28, 2026
