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+ servings
5 from 3 votes
Wooden Table Set with Skillet, Water Glass, and Plate of Tempeh Stir-Fry with Rice
Cashew Tempeh Stir-Fry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This bell pepper and tempeh stir-fry cooks up super fast and is served up with roasted cashews in a sweet and savory maple hoisin sauce.
Course: Entree
Cuisine: American, Asian-Inspired
Servings: 3
Calories: 457 kcal
Author: Alissa
  • 3 tablespoons hoisin sauce
  • 1 ½ tablespoons rice vinegar
  • 1 ½ tablespoons maple syrup
  • 1 ½ tablespoons soy sauce
  • 3 tablespoons cold water
  • 2 teaspoons cornstarch
  • 3 garlic cloves, minced
  • 1 ½ teaspoons freshly grated ginger
  • Generous pinch white pepper (optional)
  • 2 tablespoons peanut oil, or high-heat oil of choice, divided
  • 1 (8 ounce or 227 gram) package tempeh cut into ½ inch cubes
  • 1 red or orange bell pepper, roughly chopped
  • 2 scallions, white and green parts separated and chopped
  • ½ cup roasted cashews
For Serving
  • Cooked rice
  • Toasted sesame seeds
  1. Whisk the hoisin sauce, rice vinegar, maple syrup, soy sauce, water, cornstarch, garlic, ginger and white pepper together in a small bowl.

  2. Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.

  3. Once the oil is hot, add the tempeh cubes in an even layer. Cook the tempeh for about 10 minutes, flipping halfway through, until the pieces are lightly browned.

  4. Remove the tempeh from the skillet and transfer it to a plate.

  5. Coat the skillet with the remaining tablespoon of oil and raise the heat to high. Add the bell pepper and white parts of scallions. Stir-fry until the peppers are tender-crisp, about 3 minutes.

  6. Return the tempeh to the skillet, then add the hoisin sauce mixture and cashews. Flip everything a few times with a spatula to distribute the ingredients.

  7. Continue cooking the mixture, flipping it frequently, until the sauce thickens a bit and coats the tempeh and peppers.

  8. Remove the skillet from heat.

  9. Serve the stir-fry with rice and top it with sesame seeds and the green parts of your scallions.

Recipe Notes

Nutrition information does not include accompaniments.

Nutrition Facts
Cashew Tempeh Stir-Fry
Amount Per Serving
Calories 457 Calories from Fat 257
% Daily Value*
Fat 28.5g44%
Saturated Fat 5.4g27%
Sodium 723mg30%
Potassium 596mg17%
Carbohydrates 35.9g12%
Fiber 2.2g9%
Sugar 13.9g15%
Protein 19.4g39%
Calcium 125mg13%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.