Tahini Tempeh Stir-Fry

A simple baked tahini tempeh recipe served in a colourful and nutrient-dense stir-fry bowl. If you haven’t tried tempeh before, this is a quick and easy introduction!

My Discovery

If you’ve never heard of tempeh, you’re certainly not alone! It took me ages to finally try it out myself. I had heard amazing things about it, but always thought it looked a bit funny and just wasn’t sure what to do with it.

I ordered my first pack of tempeh about a year ago from Planet Organic, because I had a voucher and figured it was about time I tried it out. But after it lived in my fridge for a couple of weeks, I tossed it in my freezer and it was months before I got it out again. (Tempeh has an impressive shelf-life, though if you opt to freeze it, do so immediately!)

What is Tempeh?

Tempeh is similar to tofu in that it is made from soybeans, but is a less processed version. As a result, it has a higher content of protein, fiber and vitamins, and when you look at it you can almost see the soybeans it’s made from. Tempeh is also fermented and contains a living culture that is good for digestion, so it’s definitely worth adding into your diet if you’re interested in gut-healthy foods.

Where to Buy?

I haven’t found tempeh in most mainstream food stores yet, but I have seen it on Ocado (if you’re in the UK), and in health food shops, so it’s worth checking out your local one. I love the brand Impulse Tempeh, which is sold at Planet Organic and various other health food shops.

The Recipe

The Tempeh

This recipe is about as simple as I could make it, and hardly takes any time to whip together. If you can plan ahead and make the sauce the night before that’s a real bonus, as it gives the tempeh time to marinate and soak up the flavours. The more marinating time the better really, but do what is realistic for you! I would recommend at least a couple of hours. Feel free to adjust the ratio of ingredients in the sauce, and to add extra spices or flavours – just keep tasting as you add different ingredients until it’s as you like it.

Lay out the marinated tempeh pieces on a baking tray and stick them in the oven for about 30 minutes. Halfway through, flip them over. At this point I’ll also start cooking the stir-fry so that everything finishes around the same time.

The Stir-fry

Budget tip: I love to buy stir-fry veggie mixes when they’re reduced, and then stick them straight in my freezer to use whenever I want a really quick and easy stir-fry. This reduces my veggie chopping time, and also ensures a colourful and varied amount of veggies – which makes for both a tastier meal and a more aesthetic one!

I will often add extra veggies to the stir-fry mix just for added goodness and/or to use up anything I have – frozen green beans, broccoli, kale, carrots, peppers, mushrooms, etc. are some of my staples. Feel free to use whatever veg you like. Recently I’ve been obsessed with adding carrot ribbons to my stir-fry (which I make using a vegetable peeler). To cook up the veggies I’ll use up leftover sauce from the tempeh marinade, and add extra tamari and tahini sauce as needed. I’ll add in the kale just in the last few minutes because it cooks fast and doesn’t need very long in the wok!

Bringing it All Together

Finally, the baked tahini tempeh comes out of the oven beautifully crispy on the outside, but soft in the middle. Personally I absolutely adore the tahini flavour (I’m currently a bit addicted). I could happily eat Impulse Tempeh raw and unflavoured, but this sauce just brings it to the next level!

I’ll serve it all up in a bowl, topping with sesame seeds – which if I’m feeling a bit extra I’ll roast to add some extra flavour to the whole dish. The result is a rainbow dish with so many different flavours and textures, and loads of nutrients and protein packed in as well. It’s absolutely delicious!

If you end up trying this tahini tempeh recipe out, let me know – take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!

Have you tried tempeh before? What are your favourite ways of using it?

Fast Five Reasons to Try: Tahini Tempeh Stir-Fry

1. Anything with tahini is a winner for me!
2. Simple sauce that uses only 3-4 common cupboard ingredients.
3. Both the sauce and the veggies for the stir-fry are easily customisable to suit your preferences.
4. Super filling, protein-packed and nutrient-dense meal with all kinds of healthy goodness.
5. Easily makes two portions so that lunch/dinner the next day is sorted.