A spicy tempeh stir-fry you'll want to make again and again

If you’ve never cooked with tempeh before, this is your sign.

Tempeh is a traditional Indonesian food made from fermented soybeans. It’s hearty, nutty, and has a satisfying texture that soaks up flavour like a dream. And here’s the best part - it’s packed with plant based protein, gut friendly probiotics, and loads of fibre. (Think tofu’s cooler, crunchier cousin - you’ll see what I mean.)

I’ve spent a lot of time in Indonesia over the years - and honestly, tempeh is one of my all-time favourite foods. I could eat it every day (no joke) - and often do.

This recipe is inspired by the Indonesian classic Sambal Goreng Tempeh, but we’re giving it a wholesome twist. No deep frying here - just a quick pan-sauté and a big flavour, whole foods sambal-style sauce (that’s still very satisfying).

It’s one of those meals that feels comforting, grounding, and a little bit fiery (in the best way, of course). The perfect balance of spicy, tangy, and sweet - with a lovely bite from the tempeh.

Tempeh is packed with protein and super yummy!

The recipe serves 2-3 and takes about 30 minutes – perfect for a weeknight dinner or lazy weekend lunch.

Ingredients:

For the tempeh:

• 200g tempeh, cubed

• 1 tbsp. tamari or low-sodium soy sauce

• 1 tsp. lime juice

• 1 tsp. coconut aminos (optional)

• 1 tsp. avocado oil or splash of water for cooking

  
  

For the sauce:

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 1 small red chili (adjust to your spice preference), chopped

• 1 medium tomato, chopped

• 1 tbsp. tomato paste

• 1 tbsp. tamari

• 1 tsp. maple syrup or date paste

• Juice of 1/2 lime

• Water as needed to loosen

  
  

To serve (optional):

• Cooked brown rice, quinoa or cauliflower rice

• Steamed greens or sautéed veggies

• Fresh coriander and lime wedges

Instructions:

1. Steam or simmer the tempeh: This softens any bitterness and helps it soak up flavour. Simmer cubes in water for about 5-7 minutes, then drain well.

2. Marinate: Toss tempeh in tamari, lime juice, and coconut aminos. Let it sit while you make the sauce.

3. Make the sauce: In a pan, sauté onion, garlic, and chili with a splash of water or oil until soft. Add tomato, tomato paste, tamari, maple syrup, and lime juice. Let it simmer for 5-7 minutes. Add water if it gets too thick.

4. Cook the tempeh: In a non-stick pan, lightly sauté or dry-fry the marinated tempeh until golden and crisp.

5. Combine: Stir the tempeh into the sauce and cook together for another 2-3 minutes so everything gets nice and saucy.

6. Serve and enjoy: Over rice or veggies, with lime and coriander if you’re feeling fancy.

Notes:

You can bake or air-fry the tempeh instead of pan-cooking it, if you prefer a crispier texture.

Make it milder or spicier depending on your mood (or your dinner guests).

Leftovers? They’re even better the next day.

And there you have it - a fiery, flavour-packed tempeh dish that’s perfect for busy nights, meal prep, or when you just need something nourishing, grounding, and seriously satisfying in your belly.

Let me know if you try it! I’d love to hear what you think (or how you tweak it to make it your own).

xo Bee