Turmeric Tempeh Stir-Fry

Recipe 15 minPreparation Time 15 minCooking Time

Turmeric Tempeh Stir-Fry

15 minPreparation Time 15 min Cooking Time

About this Recipe

This quick stir-fry (without using oil) features tempeh, a traditional Indonesian food made from fermented soybeans and often other beans and grains. Packed with nutrition, tempeh is high in protein and fiber, and a great source of vitamins and minerals such as B vitamins, magnesium, and manganese. Nutty and tangy, it’s great for soaking up a lot of flavor from any added ingredients.

The Benefits

Tempeh is a fermented plant protein that is low in carbs and sodium and is good for gut health. Spices like turmeric, cumin, cinnamon and chile offer a host of anti-inflammatory and gut-friendly benefits and lowering of blood sugars. The colorful beta carotene dense and vitamin C - rich bell peppers help to lower blood pressure, aid in preventing blood clots, and improve immunity.

Note: You can marinate the tempeh in an airtight container overnight or up to 3 days. The extra marinating makes it so tender.


Serves 2
  • 1 (8-oz) package tempeh, cut into 16 cubes
  • 1 Tbsp (6 g) minced garlic
  • 2 Tbsp (30 ml) unseasoned rice vinegar, divided
  • 2 Tbsp (30 ml) low-sodium soy sauce or tamari, divided
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • 2 large carrots, diced
  • 1 large red bell pepper, deseeded and sliced
  • 1 large yellow bell pepper, deseeded and sliced
  • 6 oz (170) g kale, leaves stemmed and chopped
  • 2 tsp arrowroot powder


  1. Step 1
    Put the tempeh in a medium bowl. Set aside.
  2. Step 2
    In a small bowl, combine the garlic, 1 Tbsp (15 ml) of vinegar, 1 Tbsp (15 ml) of soy sauce, the cinnamon, turmeric, cumin, and chile powder and whisk until combined. Pour the mixture over the tempeh and let sit for 5 minutes.
  3. Step 3
    In a large skillet or wok, cook the tempeh (I don’t use any oil) over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Add the carrots, bell peppers, and kale and cook, stirring, until the kale has brightened in color and the carrots are tender, 3 to 5 minutes.
  4. Step 4
    In a small bowl, mix the arrowroot with the remaining 1 Tbsp (15 ml) of vinegar and 1 Tbsp (15 ml) of soy sauce until smooth. Pour the mixture into the skillet, stir to combine, and simmer for just 3 minutes more.
  5. Step 5
    Divide the tempeh mixture between two plates and serve.

Substitutions: You can use gluten-free tempeh and tamari.

Adapted from The Complete Plant-Based Diet: A Guide & Cookbook to Enjoy Eating More Plants