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overhead photo of a white bowl filled with brown rice and a tempeh vegetable stir fry topped with miso peanut sauce on a pink backdrop

Tempeh Stir-Fry With Miso-Peanut Sauce (Vegan)

This tempeh and vegetable stir-fry is topped with a creamy miso peanut sauce for a delicious and nutritionally-balanced meal. Serve with rice or noodles!
Cuisine Asian
Keyword miso, peanut, stir fry, tempeh, vegan
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 people


  • 1 Tbsp avocado oil (or other neutral cooking oil)
  • 1 package tempeh
  • 1 head broccoli, chopped into florets
  • 2 medium red bell peppers, chopped
  • 1 large zucchini, chopped

Miso-peanut sauce:

Serve with:

  • Cooked brown rice, noodles, or quinoa! (enough for 4 people)
  • Hot sauce or red pepper flakes (for spice), sesame seeds, black pepper, fresh herbs (OPTIONAL TOPPINGS)


  • Cut tempeh lengthwise into 1/4" slices. Then, cut each slice in thirds. Set aside.
  • Heat a large skillet, wok, or frying pan over high heat and add avocado oil.
  • Once hot, add broccoli florets to skillet, cooking for ~5 minutes. Then, add bell peppers, zucchini, and tempeh slices. Continue to cook for ~10 minutes, mixing around well.
  • While veggies cook, mix miso-peanut sauce ingredients together in a small bowl. Adjust to taste, mix until smooth, and set aside.
  • Once veggie-tempeh mix is well cooked and slightly browned, remove from heat. Add cooked brown rice, noodles, or quinoa to the skillet and pour over miso-peanut sauce. Mix together well, until ingredients are coated in the sauce.
  • Serve and enjoy hot. Option to top with a sprinkle of red chilli flakes or hot sauce for a bit of spice!


*LEFTOVERS: Leftovers of this recipe will keep for 3-4 days in the fridge. Simply store them in an airtight container. You can reheat the leftovers in the microwave or on the stovetop (sauté them in a skillet).
  • You can serve this tempeh stir-fry recipe with any grain or starch that you'd like! My personal favourite choices would be brown rice, noodles (like brown rice or soba), or quinoa. Use a gluten-free starch as needed.
  • While this recipe is completely plant-based, feel free to switch up the proteins if you desire. This dish would pair well with pan-fried shrimp, tofu, chicken, or beef too.
  • Same goes for veggies - feel free to experiment with what you have on hand or use up any vegetables that need to be eaten.
  • If you don't enjoy peanut butter, you can try this with almond butter instead. If you need to avoid nuts, try it with sesame seed butter!
  • A few of my readers have shared that they love using this miso-peanut sauce in other ways! Feel free to just make the sauce to add to any other recipe you'd like :)