Sesame ginger tempeh is certain to become a favorite protein to add to plant-packed stir-fries for a hearty meal with big flavor.


  1. Preheat oven to 350 degrees Fahrenheit
  2. Chop tempeh into cubes
  3. Mix together soy sauce, rice vinegar, sesame oil, chili garlic paste, water, ginger, and garlic. Place half of the sauce to the side
  4. Marinate tempeh in half of the sauce for 5 min
  5. Place tempeh and broccoli on a baking sheet. Bake for 20-25 minutes
  6. Boil 1 cup of quinoa with 2 cups of water. Cook until water is absorbed
  7. While quinoa cooks, sauté edamame and onion on medium heat
  8. Once onions are golden, add in tomatoes, shredded carrots, and shitake mushrooms. Sauté 2 minutes. Remove from heat
  9. Once the tempeh and broccoli are finished, plate all of the ingredients and drizzle the remaining sauce on top

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