Sweet Chilli Tempeh with Veggies
This sweet, tangy, and savory tempeh stir-fry is a perfect balance of flavor and texture. Crispy tempeh cubes are tossed with vibrant sautéed vegetables and coated in a sticky sweet chili glaze. It’s wholesome, protein-packed, and makes a great meatless dinner that doesn’t compromise on taste — perfect served over rice, quinoa, or cauliflower rice for a lighter option.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2–3 bowls
Ingredients
For the Tempeh:
200g tempeh, cut into 1-inch cubes
1 tbsp olive oil or sesame oil
1 tbsp low-sodium soy sauce (or tamari for gluten-free)
½ tsp garlic powder
½ tsp paprika or chili flakes
For the Vegetables:
1 cup broccoli florets
1 small red bell pepper, sliced
1 small carrot, thinly sliced or julienned
½ cup snap peas or green beans
1 tbsp olive oil
Salt & pepper to taste
For the Sweet Chilli Sauce:
3 tbsp sweet chili sauce (store-bought or homemade)
1 tbsp soy sauce
1 tsp rice vinegar or lemon juice
1 tsp honey or maple syrup
1 tsp cornstarch mixed with 2 tbsp water
To Serve:
Cooked jasmine rice, brown rice, or cauliflower rice
Chopped green onions
Toasted sesame seeds
Lime wedges
Instructions
Step 1: Crisp the Tempeh
In a small bowl, toss tempeh with soy sauce, garlic powder, paprika, and a drizzle of oil.
Heat a large skillet over medium heat and add oil.
Pan-fry tempeh cubes for 4–6 minutes, turning occasionally until golden and crisp on all sides.
Remove from pan and set aside.
Step 2: Cook the Veggies
In the same pan, add a little more olive oil.
Add broccoli, carrots, bell pepper, and snap peas.
Stir-fry for 4–5 minutes until tender-crisp.
Season lightly with salt and pepper.
Step 3: Make the Sweet Chilli Sauce
In a small bowl, mix sweet chili sauce, soy sauce, vinegar, and honey.
Add cornstarch-water mixture.
Pour the sauce into the pan with vegetables and stir gently until it begins to thicken.
Step 4: Combine Everything
Add crispy tempeh back into the pan.
Toss everything together until coated evenly in the sauce.
Cook for another 1–2 minutes until glossy.
Step 5: Serve
Spoon over rice or grain of your choice.
Garnish with sesame seeds, chopped scallions, and lime wedges for a fresh finish.
Notes & Tips
Make it spicier: Add extra chili flakes or sriracha to the sauce.
Add crunch: Sprinkle roasted cashews or peanuts before serving.
Low-carb option: Serve over cauliflower rice or a bed of sautéed greens.
Want it crispier? Air fry the tempeh at 375°F (190°C) for 10–12 minutes before tossing in the sauce.
Frequently Asked Questions
Q: What is tempeh?
Tempeh is a fermented soybean cake that’s high in protein, fiber, and probiotics — it has a nutty flavor and firm texture.
Q: Can I use tofu instead?
Yes! Firm or extra-firm tofu works great — just press it well and pan-fry until golden.
Q: Can I meal prep this?
Absolutely. Store sauce and veggies separately, then reheat and combine when serving for the best texture.
Nutritional Information
Calories: ~420 kcal
Protein: 25g
Carbs: 35g
Fat: 18g
Fiber: 6g