Go Back
+ servings
Tempeh Stir Fry

Tempeh Stir-Fry in a Gingery Coconut Sauce

Vaishali · Holy Cow! Vegan Recipes
A gingery, spicy, creamy recipe for Stir-Fried Tempeh in a Gingery Coconut Sauce. Roasted red peppers add smoke to the dish, and onions and coconut milk add sweetness.
4.8 from 10 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side
Cuisine Indian fusion
Servings 4 servings


  • 1 8- oz package of tempeh cut into ½-inch cubes
  • 2 tsp vegetable oil like coconut or avocado oil
  • 1 small red onion thinly sliced
  • 2 roasted red peppers
  • 2 tsp grated ginger
  • 1 tbsp coriander powder
  • 2 tsp garam masala or curry powder
  • ½ tsp to 1 cayenne pepper
  • ½ tsp turmeric
  • ½ cup coconut milk
  • Juice of ½ lemon
  • Salt to taste
  • 2 tbsp chopped coriander leaves


  • Heat 1 tsp of oil in a nonstick wok or karahi and stir-fry the tempeh until it turns lightly golden on all sides. Remove to a plate and set aside.
  • Heat the remaining oil and add the onions and ginger. Add a smidgen of salt and stir-fry, until the onions turn translucent.
  • Add the turmeric, cayenne, coriander powder and garam masala or curry powder. Mix well.
  • Add the roasted red peppers and the reserved tempeh, stir-fry for another minute, then add the coconut milk and mix well.
  • Warm the mixture through and turn off the heat. Stir in the lemon juice and coriander leaves.
  • Serve hot.
Tried this recipe?Let us know! Or post a photo on Instagram and tag @HolyCowVegan