TEMPEH AND SPINACH STIR‑FRY
A vibrant and protein-rich stir‑fry that brings together cubes of nutty tempeh and tender baby spinach in a glossy sesame oil and tamari sauce, uplifted by fresh grated ginger. This stir-fry is quick to prepare and requires just one pan. This dish delivers balanced nutrition and bold Asian‑inspired flavours. The tempeh provides satisfying texture and plant-based protein, while spinach offers a burst of vitamins and iron. Each mouthful of tempeh and spinach stir-fry fuses umami depth, gentle warmth from ginger and a subtle nuttiness from sesame oil, creating a harmonious ensemble. Serve hot alongside steamed rice, noodles or enjoy on its own for a light yet filling meal. This tempeh and spinach stir-fry is ideal for busy weeknights, which proves that healthy and flavourful cooking can also be effortless and fast.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Southeast Asian
PREPARATION/TECHNIQUES
Stir‑Fry
OCCASION/HOLIDAY
Weeknight, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Cholesterol, Low Fat, Quick & Easy, Wheat / Gluten‑Free
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Tempeh And Spinach Stir-fry:
- ½ cup tempeh, cubed
- 1 cup baby spinach
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon tamari
FULL NUTRITIONAL INFORMATION
- Energy 210 kcal
- Protein 12 g
- Carbohydrate 8 g
- Fat 14 g
- Saturated fat 2 g
- Fibre 4 g
- Sugar 2 g
- Sodium 380 mg
PREPARATION
These steps are followed for the preparation of Tempeh And Spinach Stir-fry:
- Heat The Oil: Warm 1 teaspoon of sesame oil in a non-stick pan over medium heat for 30 seconds until shimmering.
- Sauté The Tempeh: Add ½ cup of cubed tempeh. Stir‑fry for 3 to 4 minutes, turning occasionally until golden brown on all sides.
- Add Ginger: Push the tempeh to one side. Add 1 teaspoon of grated fresh ginger and stir for 30 seconds to release its aroma.
- Combine Tempeh And Ginger: Mix the ginger through the tempeh and coat each cube in the fragrant oil.
- Add Tamari: Pour 1 teaspoon of tamari evenly over the tempeh. Stir and cook for another minute until the sauce is absorbed.
- Fold In Spinach: Add 1 cup of baby spinach in batches, folding gently until wilted, about 1 to 2
- Season And Adjust: Taste and if needed, add a drop more tamari or a crack of black pepper.
- Serve Immediately: Transfer to a plate or bowl, ensuring both tempeh and spinach are evenly distributed.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS
Here are some helpful tips for Tempeh And Spinach Stir-fry:
- Dry Tempeh First: Pat tempeh cubes dry with kitchen paper to achieve a crisp exterior.
- Uniform Cubes: Cut tempeh into even pieces for consistent browning.
- Heat Control: Keep the pan hot but not smoking to prevent sesame oil from burning.
- Ginger Preparation: Grate ginger directly into the pan to catch all the juices and fibres.
- Spinach in Batches: Add greens gradually to avoid overcrowding and ensure even wilting.
- Serve Hot: Once spinach wilts, remove immediately to preserve vibrant colour and nutrients.
VARIATIONS
- Vegetable Boost: Add sliced bell pepper or shredded carrot in step 5 for extra crunch and colour.
- Spicy Kick: Stir in ¼ teaspoon of chilli flakes or a dash of sriracha with the tamari.
- Nutty Twist: Sprinkle 1 tablespoon of toasted sesame seeds over the finished dish for crunch.
- Sauce Swap: Use tamari mixed with a drop of rice vinegar for a tangier flavour.
- Protein Swap: Replace tempeh with firm tofu cubes if preferred.
- Herb Finish: Garnish with chopped coriander (cilantro) or Thai basil for a fresh aroma.
PREPPING AND STORAGE
- Fridge: Store leftover stir‑fry in an airtight container for up to two days. Reheat gently in a pan over medium heat, adding a splash of water or oil to refresh.
- Freezer: Freezing is not recommended because freezing can alter the texture of tempeh and spinach.