Gluten Free/ Lunch & Dinner

Chinese Tempeh and Vegetable Fried Rice

Sometimes your just craving Chinese food.  But it is just so hard to replicate exactly! Now I’m not going to say we mastered it here, but I sure thing we came close.  My husband made this recipe, and I’ve got to say I just LOVE the sauce so much.  It was delicious!!  Especially with broccoli tossed in too.

Tempeh is a great and healthy alternative to tofu.  It is fermented, giving you added beneficial bacteria while still maintaining a whole food, as it is not heavily processed.  Plus it provides vegans and vegetarians with a large source of protein.  A typical package of tempeh is 8 oz, and one package will give you  of protein!  So if you split this dish into 4 servings, you’re looking at 10g per serving, not including the nutrition from any other food included in this delicious recipe!

The fried rice is also a Great go-to when you have a dish that calls for rice on the side.  It’s an excellent way to get in more veggies, its quick and very versatile to fit your taste buds.

I hope you enjoy:)


I altered the recipes from Cooking Classy and Breast Cancer Maven!


Chinese Tempeh and Vegetable Fried Rice

Print Recipe
Serves: 4-6 Cooking Time: 1 Hour


  • 8 oz - Tempeh (organic!)
  • 1/4 Cup - Organic Corn Starch
  • 1 tsp - Garlic Powder
  • 1 tsp - Paprika
  • Coconut Oil - To cover the pan while frying
  • ---
  • 1/2 Tbsp - Coconut Oil
  • 1/2" - Ginger chopped
  • 4 - Garlic Cloves
  • 1/2 Cup - Vegetable Broth
  • 2 Tbsp - Soy Sauce
  • 2 Tbsp - Tomato Paste
  • 1 Tbsp - Apple Cider Vinegar
  • 1 Tbsp - Vegan Hoisin Sauce
  • 2 Tbsp - Maple Syrup
  • ---
  • 3 Cups - Cooked Brown Rice (1 Cup Uncooked = 3 Cups Cooked)
  • 2 Tbsp - Coconut Oil
  • 1 - Chopped Onion
  • 6 - Garlic Cloves
  • 1" - Chopped Ginger
  • 1 1/2 Cups - Diced Broccoli Florets
  • 1 - Red Bell Pepper
  • 3/4 Cup - Frozen Peas, thawed and drained
  • 3/4 Cup - Frozen Corn, thawed and drained
  • 5 Tbsp - Soy Sauce (to taste)



COOK RICE - Begin cooking your rice by bringing a pot of water (2 Cups water for 1 Cup Rice) to a boil. Then reduce the heat to a simmer, add your rice and cook covered for about 20 minutes. When finished, turn off heat and let rice sit for 10 minutes covered before poking it with a fork to fluff it up a bit.


TEMPEH - Chop all of your vegetable ingredients for your tempeh and fried rice. Set aside.


Cut your tempeh into 1" chunks and steam for 10 minutes (I steamed them by putting 2" of water in a small pot, throwing my tempeh into a strainer and putting the lid on top to keep the liquid from evaporating).


Mix the cornstarch, garlic powder, paprika into a small mixing bowl. Coat each chunk of tempeh with the mixture all around.


Oil up a frying pan with enough oil to coat the bottom of the pan. Toss your tempeh in as one layer and cook until golden brown all around. Stir occasionally to cook both sides.


When crispy, remove from the pan an set aside.


CHINESE SAUCE - To begin making your sauce, add all of your ingredients into the same pan and cook on medium heat for a few minutes. Then add your tempeh back in and saute for 5 minutes or until the sauce thickens.




In a large pan, add your onions, garlic and ginger and saute for a few minutes or until soft and fragrant. Add Broccoli and bell pepper and saute until vegetables are soft, another 3 minutes.


Stir in your rice, peas, corn and sauce and mix together for 2 minutes.


Serve warm!


This tastes Really good when you add Broccoli to the tempeh and the chinese sauce! Also, I believe the tempeh is best tasting when it is fresh, so serve and enjoy the same day 🙂

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