Ginger Tempeh Vegetable Stir Fry



Ginger Tempeh Vegetable Stir Fry

Frying tempeh in Red palm oil gives it a rich flavor and meaty texture. Feel free to swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, but feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal.


  • 3 tbsp Nutiva Organic Red Palm Oil
  • 3 tbsp Ginger (grated)
  • 2 tbsp Tamari
  • 1 tbsp Mirin (water or wine)
  • 1 cup Onions (chopped)
  • 1 cup Carrots (sliced into match sticks)
  • 8 oz Soy Tempeh
  • 2 cups Summer Squash (sliced in half moons)
  • 2 cups Bok Choy (coarsely chopped)


  1. Heat and melt the red palm oil in a wok or large skillet over medium-high heat.
  2. Add ginger, mirin, and tamari and fry for a minute to blend flavors.
  3. Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
  4. Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow.
  5. Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly.
  6. Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.
  • Yield: 4 servings (4 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins
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