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Tempeh Stir-Fry With Honey Garlic Sauce

Flavor-packed, stir-fried stir-fry with a homemade honey garlic sauce. The perfect side dish that's whipped up in just 15 minutes.

Honey tempeh stir fry on a plate.
by Aly Michell Dated: July 16, 2020 Last Modified: August 28, 2023 Leave a Comment
9231 shares
(This post may have affiliate links. Please see my disclosure.)
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  • What Is Tempeh? 
  • How To Make Honey Garlic Sauce? 
  • Tempeh Stir-Fry With Honey Garlic Sauce

With only 6 ingredients, basic cooking equipment, and 15 minutes - you’ll have Tempeh Stir-Fry With Honey Garlic Sauce ready in no time. 

Another perk? This recipe pantry-friendly, using affordable ingredients. 

These tempeh bites are gently tossed with a thick coating of honey, soy sauce, teriyaki sauce, and minced garlic.

If you’re into garlic - you’ll be licking the bowl after you’re done. Garlic and honey are both the winners in this dish. 

So, I thought about this recipe when I was taking a look at what I had around the kitchen. I spotted a few bulbs of garlic laying out on my dining table like it was a beach party.

I knew it was time to get them swimming with sweet-and-salty flavors. 

In any stir-fry recipe, it’s best to use a wok - as it distributes heats more evenly, however, if all you have is a non-stick pan, that will work fine.

What Is Tempeh? 

One large block of uncooked tempeh

Tempeh is a soy-based product that is made with cooked, fermented beans. Similar to tofu, it’s packed and formed into a block or “cake.”

It’s an Indonesian soy product that has gained popularity in the United Staes.

It has become a plant-based protein staple - bringing in about 20 grams of protein per serving (84g/3oz). Cheers to plants knocking out the myth that a plant-based diet isn’t rich in protein!

Since we’re on the topic protein, check out my affordable, plant-based protein list if you’re looking for more muscle-building options. 

Tempeh has a mild, nutty flavor. It is relatively bland but can soak up flavor and marinades. Unlike tofu, tempeh has more of a bite - also perfect for a tempeh bacon recipe. 

Tempeh can be used in other ways including as a “meat” in pasta sauce, in tacos, or in chili. 

Tempeh cut into cubes and pan-fried with a bit of oil. A close up to one piece.

In this recipe, we'll be transforming a tempeh cake into golden bite-sized pieces, to then be wrapping and folded in a thick honey garlic sauce.

How To Make Honey Garlic Sauce? 

For the sauce, we’re only using 5 ingredients: garlic, honey, water, reduced-sodium soy sauce, and oil.

Minced garlic mixed with soy sauce, teriyaki sauce, honey, and water

You’ll first whisk together the above-mentioned ingredients, excluding the minced garlic. Garlic will be added later into the rest of the sauce.

The garlic will first need to cook for 30 seconds over medium heat. We’re only doing 30 seconds because we want the essence of the garlic to hit its peak and not burn.

Any longer and you risk your garlic burning and turning bitter - removing that garlicky flavor we all know and love. 

Once the garlic has been lightly fried, we’ll merge the other ingredients for the sauce. Then there you have it: an easy honey garlic sauce for a tempeh stir-fry. 

Minced garlic on a chopping board

Honey garlic sauce can be made with a variety of ingredients and spices, but at the core - it’s made with both honey and garlic. 

Depending on your stance on honey and its place in a vegan diet, you may have to opt-out and switch for a different kind of sweetener.

If that’s the direction you want to go into, you can instead use maple syrup. Or, explore vegan “honey” options and use those instead. 

Mind you, I’ve never tried the vegan honey - so try it at your own risk. 

So, moving on to the soy sauce. It is important to use reduced-sodium soy sauce because otherwise, the dish will be too salty.

Trust me, one tablespoon of reduced-sodium soy sauce goes a very long way in this recipe. 

How To Thicken The Sauce

When you whisk together the sauce ingredients, it may look water down. However, it’s important to note that once it simmers overheat, it will thicken up.

Chopped tempeh cubes stir-fried and cooked in a honey garlic sauce

There is no need to use flour or any other thickener. The heat will take care of that. 

To make this meal complete, add a serving of creamy, garlic mashed potatoes.

More Stir-Fry Recipes 

  • Vegan Teriyaki “Chicken” and Broccoli Stir-Fry
  • Stir-Fried Rice With Veggies 
  • Oil-Free “Fried Rice”

For more quick and easy plant-based dinner recipes, check out 30-Minute Plant-Based Dinner Ideas.

Honey tempeh on a plate.
Tempeh stir-fry with honey garlic sauce in a bowl

Tempeh Stir-Fry With Honey Garlic Sauce

Aly Michell
Tempeh stir-fry with honey garlic sauce! Sweet, savory, and packed with the good stuff: soy sauce, teriyaki sauce, honey, and garlic.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dinner, Lunch
Cuisine American, Asian, Fusion
Servings 2
Calories 434 kcal

Ingredients
  

  • 2 tablespoons oil
  • 8 ounces tempeh chopped into bite-sized pieces
  • 3 cloves garlic minced
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons teriyaki sauce

Instructions
 

  • In a pan over medium-high heat, add 1 tablespoon of oil. Add in the chopped, bite-sized tempeh cubes. Toss and fry the tempeh until golden on each side. Set aside
  • In a small bowl, whisk together honey, water, soy sauce, and teriyaki sauce. Set aside.
  • Add oil to a pan or wok over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant.
  • Next, pour in the mixed liquids (honey, water, soy sauce, teriyaki sauce) to the pan and combine with the garlic. Simmer and cook for 2 minutes.
  • Then add the tempeh. Stir-fry and toss the tempeh with the glaze until well-coated, about 2-3 minutes.

Nutrition

Serving: 1servingCalories: 434kcalCarbohydrates: 33gProtein: 23gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 989mgPotassium: 565mgFiber: 0.2gSugar: 20gVitamin A: 0.4IUVitamin C: 2mgCalcium: 142mgIron: 4mg
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9231 shares
Category: All, Lunch, Plant-Based Dinner Recipes

About Aly Michell

Previous Post:Coffee banana smoothie bowl topped with chia seeds, sunflower seeds, granola, chocolate chips, drizzle of honeyCoffee Banana Smoothie Bowl
Next Post:Plant-Based Creamy Cilantro SauceGreen, creamy cilantro sauce in a clear glass canning jar.

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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