Easy Tempeh Veggie Stir Fry with Zoodles

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Course Main Dish
Servings 4



  • 2 tablespoons toasted sesame oil divided
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon peeled and grated fresh ginger
  • 1/2 teaspoon sea salt
  • Pinch Red pepper flakes

Veggie Stirfry

  • 1 (8-ounce) block tempeh cut into 1-inch cubes
  • 5 green onions sliced, include whites and some green parts
  • 4 cups fresh broccoli florets
  • 2 cups sliced mushrooms
  • 2 carrots cut into thin “matchsticks” or thin coins
  • 6 ounces snow peas or snap peas
  • 1 red bell pepper sliced into strips
  • 1 clove garlic minced
  • 1 teaspoon peeled and grated fresh ginger
  • 1/3 cup GF tamari
  • 2 zucchini spiralized


  • In a medium bowl, whisk together 1 tablespoon sesame oil, olive oil, garlic, ginger, salt, and red pepper flakes. Add the tempeh and toss to evenly coat. Set aside.
  • Heat the remaining sesame oil in a wok or large skillet over medium-high heat. Add the scallion and sauté for 1 minute. Add the tempeh and sauté until it is cooked through, about 5 minutes.
  • Add the broccoli, mushrooms, and carrots and sauté about 2 minutes. Add the tamari, garlic and ginger and toss to distribute through the vegetables. Toss well to evenly distribute throughout veggie mixture and sauté about 2 minutes. Add the snow peas and red pepper and sauté about 2 minutes .
  • Toss in the zucchini noodles, cover the skillet for 1 to 2 minutes to often the noodles. Serve!


Remove cover, toss well to combine ingredients. Season with additional sea salt to taste, if desired. Enjoy!

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