Quick and easy to make, these Asian Style Sauteed Veggies with Tempeh explode with flavor, while allowing the vegetables to truly shine and express their beautiful nature.

Quick and easy to make, these Asian Style Sauteed Veggies with Tempeh explode with flavor, while allowing the vegetables to truly shine and express their beautiful nature.

Sometimes the best dishes are those that get dictated by the content of your fridge! This Asian Style Sauteed Veggies with Tempeh would be one of those dishes… I was feeling particularly uninspired that day, and was way overdue for a trip to the grocery store. But, I had a bunch of vegetables in the fridge that really needed to be used up, and I most definitely didn’t want to throw them away. I hate throwing away food.

When that happens, I usually end up making a huge salad, but this time I was in the mood for something warm and comforting. So, I took everything out and started cooking, taking notes — and pictures — as I went along, just like I used to do back when I started blogging years ago. Just in case the dish would turn out really great and worthy of sharing with you, you know. 

Quick and easy to make, these Asian Style Sauteed Veggies with Tempeh explode with flavor, while allowing the vegetables to truly shine and express their beautiful nature.

Well, guess what? It served me really well: this dish turned out so good, I feel I want to eat nothing but that for the next couple of weeks! It truly is warm and comforting, and it explodes with all kinds of textures and delicious flavors, despite my keeping things very minimalist in the spice department: I wanted the vegetables to have all the place and let their beautiful true essence shine. And that they do, with absolute brio!  

Also, I used the vegetables that I had in my fridge that day, but this is a dish that is incredibly versatile. You can just as easily adapt it to use whatever vegetables you happen to have in your fridge in this moment. Just be sure to put them in the appropriate “pile”, i.e. quick cooking vs not so quick cooking, and you’ll be good to go. Likewise, feel free to use tofu instead of tempeh, if that’s where your preference goes.  

Just let your imagination soar, and have fun! 

Marinate the tempeh with the tarami, sriracha and sesame oil

First, cut your tempeh into bite size pieces and place it into medium sized container. Add the tamari sauce, sesame oil and sriracha and stir delicately until the pieces of tempeh are all nicely coated. Set that aside to marinate while you prep the rest of your ingredients.

Prep your onions, celery, carrots and mushrooms

The vegetables are handled in 2 parts because some of them cook much faster than the others… So firstly, you’ll want to slice your onion, carrot, celery and mushrooms and place them together in a plate, or other container of your choice. These guys will go in first because they take the longest to cook. 

Prep your zucchini, sugar snap peas, bean sprouts, broccoli and green onions

Then, in another plate, put your diced zucchini, broccoli florets, sugar snap peas, mung beans and chopped green onions. These guys take no time at all to cook, so they will be going in last. 

Saute the onion, celery, carrot and mushrooms in a large wok set over high heat

When all your veggies are good and ready to go, heat a few tablespoons of avocado oil in a large frying pan or wok set over high heat. When hot, add the sliced onion, mushrooms, celery and carrots and sprinkle with 1/4 tsp of salt. Saute until softened, fragrant and golden, about 3-4 minutes, then remove the veggies to a large plate.

Saute the tempeh and marinade for about one minute

Place the wok or pan back over the heat source, add a little bit more oil if necessary and then add the tempeh along with its marinade. Cook that for about 1 minute, or until practically all the liquid has evaporated and the tempeh starts to caramelize.

Add the quick cooking veggies and saute for another minute

To that, add the mung beans, broccoli, zucchini, sugar snap peas and green onions, as well as another 1/4 tsp of salt. Stir well and continue cooking for another minute or so, until the newly added veggies have softened slightly.

Reintroduce the reserved sauteed veggies

Return the reserved cooked veggies back into the pan and stir delicately to incorporate them well.

Stir in an additional teaspoon of sesame oil and let the dish rest for a few minutes

Remove the pan from the heat, stir in an additional teaspoon of toasted sesame oil and allow the dish to rest for a few minutes, to give all those beautiful flavors a chance to mingle.

Garnish with a pinch of sesame seeds and crushed chili peppers, if desired, and serve with a side of steamed brown basmati rice, or other grain of your choice. 

Quick and easy to make, these Asian Style Sauteed Veggies with Tempeh explode with flavor, while allowing the vegetables to truly shine and express their beautiful nature.

Quick and easy to make, these Asian Style Sauteed Veggies with Tempeh explode with flavor, while allowing the vegetables to truly shine and express their beautiful nature.
Print Recipe Rate this Recipe
4.99 from 99 votes

Asian Style Sauteed Veggies with Tempeh

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Quick and easy to make, these Asian Style Sauteed Veggies with Tempeh explode with flavor, while allowing the vegetables to truly shine and express their beautiful nature.
Servings: 4

Ingredients

For the tempeh

Veggies - Part I

  • 2-3 tbsp avocado oil
  • 1 large onion, sliced
  • 6 large mushrooms, sliced
  • 2 celery stalks, sliced
  • 1 large carrot, sliced
  • 1/4 tsp salt

Veggies - Part II

  • 2 cups mung bean sprouts
  • 1 cup broccoli florets
  • 1 large zucchini, cut into bite size pieces
  • 24 sugar snap peas, cut in half
  • 4 green onions, cut into 1" pieces
  • 1/4 tsp salt
  • 1 tsp toasted sesame oil

Instructions

  • First, cut the tempeh into bite size pieces and place it into a medium sized container. Add the tamari sauce, sesame oil and sriracha and stir delicately until the pieces of tempeh are all well coated. Set that aside to marinate while you prep the rest of your ingredients.
  • When all your veggies are good and ready to go, heat a few tablespoons of avocado oil in a large frying pan or wok set over high heat. When hot, add the onion, mushrooms, celery and carrots and sprinkle with 1/4 tsp of salt. Saute until softened, fragrant and golden, about 3-4 minutes, then remove to a large plate.
  • Place the pan back over the heat source, add a little bit more oil if necessary and then add the tempeh along with its marinade. Cook for about 1 minute, until practically all the liquid has evaporated and the tempeh starts to caramelize, then add the mung beans, broccoli, zucchini, sugar snap peas and green onions, as well as another 1/4 tsp of salt. Stir well and continue cooking for another minute or so, until the newly added veggies have softened slightly.
  • Add the reserved veggies back into the pan and stir delicately to incorporate them.
  • Remove from heat, stir in an additional teaspoon of toasted sesame oil and allow to rest for a few minutes, to give the flavors a chance to mingle.
  • Garnish with a pinch of sesame seeds and crushed chili peppers, if desired.
     


  • Serve with a side of steamed brown basmati rice, or other grain of your choice. 

Nutrition

Calories: 297kcal, Carbohydrates: 20g, Protein: 18g, Fat: 19g, Saturated Fat: 3g, Sodium: 1184mg, Potassium: 846mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3062IU, Vitamin C: 47mg, Calcium: 128mg, Iron: 3mg
Course: Main Course
Cuisine: Asian
Author: Sonia! The Healthy Foodie

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!