Szechuan Tempeh and Broccoli

In the United States, Chinese takeout is often loaded with oil and sodium, but this version lets you enjoy the classic Szechuan stir-fry at home without all that grease and salt. Customize this recipe with a variety of your favorite veggies to suit your taste and to take advantage of what you already have on hand.
4.8 from 15 votes
Course Main Course
Difficulty Moderate
Servings 4
Daily Dozen



  • 8 ounces tempeh, cut into 1/2-inch dice
  • 2 tablespoons white miso paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Umami Sauce Redux
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne


  • ¼ cup Umami Sauce Redux
  • 1 tablespoon blackstrap molasses
  • 2 teaspoons white miso paste
  • 1 tablespoon rice vinegar
  • ½ teaspoon Chinese five-spice powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon red pepper flakes


  • 1 head broccoli, cut into small florets
  • 1 red onion, thinly sliced
  • 1 red bell pepper, seeded and cut into strips
  • 1 carrot, shredded
  • 3 garlic cloves, minced
  • 1 ½ cups sliced mushrooms of your choice
  • 2 scallions, minced
  • 1 tablespoon grated fresh ginger


  • Hot cooked whole grains of choice (optional)



  • Place the diced tempeh in a steamer basket over about an inch of boiling water and steam for 15 minutes. Set aside.
  • Pour all the remaining tempeh ingredients plus 1/4 cup of water directly into a shallow bowl or freezer bag and mix well. Add the steamed tempeh and stir or turn the bag over a few times to coat the tempeh. Allow the tempeh to marinate at room temperature for about 45 minutes or in the refrigerator for 4 to 8 hours.


  • Combine all the sauce ingredients plus 1/3 cup of water in a small bowl or jar with a tight-fitting lid. Whisk or shake to blend well. Set aside. If not using right away, cover securely and refrigerate until you're ready to prepare the stir-fry.


  • Heat a large, nonstick, teflon-free wok or skillet over medium-high heat. Add the marinated tempeh and stir-fry for 4 to 5 minutes, to brown all over. Remove the tempeh from the wok and set aside.
  • Place the broccoli florets in a steamer basket over about an inch of boiling water and steam lightly, 3 to 4 minutes. Set aside.
  • Add 2 tablespoons of water to the wok and reheat over medium-high heat. Add the onion and stir-fry for 2 minutes. Add the bell pepper, carrot, garlic, mushrooms, scallions, and ginger, and stir-fry for 1 to 2 minutes, or until softened. Return the browned marinated tempeh to the skillet, add the steamed broccoli, and stir-fry to combine. Stir or shake the Szechuan Sauce; then add it to the wok. Cook, stir-frying constantly, until the sauce coats the tempeh and vegetables, about 1 minute. Serve over freshly cooked whole grains of choice (if using).
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