Deaf Chef Ross

FOOD & COOKING WITH CHEF ROSS

Tempeh Stir Fry

Preparation: About 15 minutes · Marinating: 20 minutes (required) · Cooking: About 15–20 minutes · Serves: 2 people

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Tempeh Stir Fry

What you need

Ingredients

Ingredients for Tempeh Stir Fry
  • 1 onion, sliced
  • 2 garlic cloves, chopped
  • 1 carrot, grated
  • ¼ red cabbage, thinly sliced
  • 3 kale leaves, thick stems removed and leaves torn
  • 1 tablespoon reduced-salt soy sauce or gluten-free tamari
  • ¼ cup (60 ml) water
  • ¼ teaspoon chilli flakes (optional)
  • 200 g tempeh, cut into 1 cm cubes
  • 1 tablespoon cornflour (for a light crisp coating)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sesame oil (added later, with kale)

Optional serving suggestions

  • Sesame seeds
  • Pumpkin seeds
  • Chopped nuts
  • Brown rice or quinoa

Equipment

Equipment for Tempeh Stir Fry
  • Wok or large frying pan
  • Knife and chopping board
  • Grater
  • Small mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Plate for cooked tempeh
  • Strainer or slotted spoon to drain marinade

Let’s make it

Prepare the vegetables — Tempeh Stir Fry

STEP 1

Prepare the vegetables

Wash the vegetables.

Slice onion and cabbage.

Chop garlic.

Grate carrot.

Pull away the thick kale stems and tear leaves into pieces.

Make the sauce — Tempeh Stir Fry

STEP 2

Make the sauce

Mix soy sauce or tamari, ¼ cup water and optional chilli flakes in a small bowl.

Marinate the tempeh — 20 minutes — Tempeh Stir Fry

STEP 3

Marinate the tempeh — 20 minutes

Cut tempeh into 1 cm cubes.

Mix with 2 tablespoons of the sauce.

Leave for 20 minutes.

Keep remaining sauce for later.

Drain and coat the tempeh — Tempeh Stir Fry

STEP 4

Drain and coat the tempeh

Drain off excess marinade.

Toss tempeh with 1 tablespoon cornflour for a light coating.

Cook the tempeh on its own — Tempeh Stir Fry

STEP 5

Cook the tempeh on its own

Heat extra virgin olive oil in a wok over medium-high heat.

Add the coated tempeh on its own, without the vegetables.

Stir-fry for about 4–5 minutes until lightly golden and crisp.

Move to a plate.

Cook firm vegetables — Tempeh Stir Fry

STEP 6

Cook firm vegetables

Add onion to the wok and cook for 2 minutes.

Add garlic for 30 seconds.

Add grated carrot and red cabbage.

Stir-fry for about 2–3 minutes, checking they are cooked as preferred.

Add kale and sesame oil — Tempeh Stir Fry

STEP 7

Add kale and sesame oil

Add kale and 1 teaspoon sesame oil.

Stir-fry for 1–2 minutes.

Finish and serve — Tempeh Stir Fry

STEP 8

Finish and serve

Return tempeh to wok.

Add remaining sauce.

Stir-fry for 1–2 minutes, until everything is hot.

Serve promptly.

Serving and storage

  • Serve with optional brown rice or quinoa.
  • Garnish with seeds or nuts only if desired.
  • Refrigerate leftovers within 2 hours in shallow containers.
  • Store at 5°C or colder and use within 3 days.
  • Reheat until steaming hot throughout.
  • Soy is present.
  • Sesame oil contains sesame.
  • Added nuts/seeds introduce additional allergens.
  • For gluten-free, choose verified gluten-free tamari, tempeh and cornflour, and prevent cross-contact.
  • Crisp tempeh can soften when the sauce is added.
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Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.