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Sticky Stir Fry with Tempeh and Brussels Spouts

Lindsey Johnson
This quick and easy stir fry combines tempeh and Brussels sprouts with a deliciously sticky-sweet and spicy sauce.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dishes
Servings 4 servings


For the sauce:

  • 1/4 cup Tamari or soy sauce
  • 1/4 cup vegetable broth or water
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced or grated ginger root
  • 2 teaspoons cornstarch
  • 1 teaspoon crushed red pepper flakes

For the stir-fry:

  • Two 8-ounce packages tempeh, cut into small cubes
  • 2 tablespoons coconut or avocado oil
  • 1/2 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 pound Brussels sprouts ends trimmed and quartered
  • Hot cooked rice for serving
  • 1/4 cup green onions thinly sliced
  • Toasted sesame seeds for garnish


  • Combine the sauce ingredients in a medium mixing bowl. Add the cubed tempeh. Stir to coat and let sit for 15-20 minutes.
  • Heat a wok, a heavy-duty non-stick pan or a cast iron skillet over medium-high heat. Add the oil and heat until you see small wisps of smoke rise from the oil.
  • Add the onions and 1 tablespoon minced garlic to the wok, and stir-fry for 1-2 minutes. Use a slotted spoon to transfer the tempeh to the pan, leaving the sauce behind.
  • Stir-fry the tempeh for 3-4 minutes, then add the Brussels sprouts. Continue stir-frying until sprouts are bright green and tender crisp. Add the reserved sauce to the pan and stir well to coat. Continue stir-frying to allow sauce to thicken and caramelize slightly.
  • Remove from heat and serve on top of hot, cooked rice. Garnish with green onions and toasted sesame seeds.
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