Black Pepper Tempeh Stir Fry

I came home from Nebraska to a couple of bunches of celery in the fridge that needed to be used. I slightly adapted this celery black pepper tofu recipe from Vegan Richa and it was pretty good! Next time I chopped the tempeh into smaller chunks, made the marinade more liquidy, and added in more veggies, and it was even better. Very different from my other stir fry creations.


1.5 C tempeh or firm tofu, cubed in small chunks

3 tsp soy sauce
3 T water
1/4 tsp garlic powder
1/4 tsp black pepper
2 T cornstarch or arrowroot

1 T oil
1 inch ginger, finely chopped
1 red chile OR red pepper flakes
1/2 onion, chopped

8 cloves garlic, chopped
1 C celery, chopped (1 head)
1 C carrot, chopped
1 C red pepper, chopped
1 C cabbage, chopped

1 tsp black pepper
1 T soy sauce
2 T water
1 T maple syrup
1 tsp rice vinegar


Chop the tempeh or tofu into fairly small pieces (1/4-1/2 inch).

Stir together better ingredients. Add tempeh/tofu and mix to coat. Let marinate 10-15 minutes in a glass dish.

Preheat the oven to 400 degrees. Bake tofu cubes for for 20 minutes, stirring once.

Heat oil skillet over medium heat. Add red pepper, onion, and ginger, and cook until garlic is translucent, 2-3 minutes.

Add garlic and veggies. Mix, cover and cook for 4 to 5 minutes. Add the baked tempeh, black pepper, soy sauce, water, maple, vinegar and mix. Cook for 2 minutes. Serve hot!

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