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Tempeh Stir Fry
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4.82 from 11 votes

Tempeh Stir-Fry in a Gingery Coconut Sauce

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 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.