Sweet Tempeh & Bell Pepper Stir-fry Recipe

It's recipe time!


Tempeh is one of those foods that you either love or hate.  I happen to love it. It's an awesome meat alternative, made from fermented soybeans and then formed into a patty. Tempeh is also a great source of protein and helps to lower cholesterol.


Print & share the full recipe at the bottom of this post.

Since tempeh tends to have a bitter taste, I always cut it into thin cubes and steam for about 20 minutes before marinating.


We're using maple syrup, soy sauce and garlic as a simple and flavorful marinade. Marinate the tempeh covered for at least 30 minutes.

You can also save time by steaming and marinating the night before.


Saute onion & red bell pepper on medium-high heat. Then add in tempeh and cook for an additional 5 minutes. Serve with rice or quinoa. 


Instead of using rice, I served my stir-fry with a cauliflower "rice" for the first time.  I'll post about that experience later this week.


Sweet Tempeh & Red Bell Pepper Stir-Fry

by Brown Vegan

Prep Time: 60 mins

Cook Time: 14 mins

Ingredients (serves 3)

  • 8 oz pack of tempeh, cut into small cubes
  • 1/3 cup soy sauce
  • 1/4 cup maple syrup
  • 1 garlic clove, minced
  • 1 tsp cooking oil
  • 1 small onion, chopped
  • 1 red bell pepper, cut into strips


Steam tempeh for 20 minutes.

In a medium bowl, mix together soy sauce, maple syrup & garlic.

Add in tempeh and marinate for at least 30 minutes.

In a large pan heat oil on medium-high heat.

Saute onion for 5 minutes, stirring frequently.

Add in bell pepper and cook for 4 more minutes.

Finally add in tempeh with marinade and cook everything together for 5 more minutes, stirring occasionally.

Serve with rice or quinoa

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