Chinese Style Tempeh



Hoisin Glazed Tempeh
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chinese style tempeh

  • Author: Ido Zivli
  • Active Time: 25 min
  • Total Time: 25 min
  • Yield: 4 servings 1x
  • Category: Main dish
  • Cuisine: Chinese


Our Chinese Style Tempeh is one of the most satisfying dishes you’ll ever come across! Served with rice and crisp fresh veggies, you can’t go wrong with this recipe. It’s one of those dishes that strike the perfect balance between tasty and healthy – it won’t leave you feeling sluggish, but you will feel very satisfied.

There’s no need to spend lots of money at a Chinese restaurant, you can get amazing flavors of Chinese cuisine in the comfort of your home with this savory recipe.


  • 1 block of tempeh (or 8 oz)
  • 1½ cups rice (or 300 g)
  • 2 bok choys
  • 6 oz snow peas (or 170 g)
  • 2 scallions
  • ¼ cup hoisin sauce (or 64 g)
  • ½ cup vegetable broth (or 122 g)
  • 1 tbsp cornstarch
  • 1 tbsp light soy sauce
  • 1½ tsp grated ginger
  • 2 garlic cloves, minced
  • Thai chili pepper (optional)


  1. Cook your rice according to the package. 
  2. Chop the bok choy into 1-inch pieces, separating the white parts from the green parts. Slice the scallions. Cut your tempeh into 12 strips.
  3. In a bowl, combine the vegan broth, light soy sauce, ginger, garlic, and cornstarch. Add chili peppers if desired, then whisk. 
  4. In a separate medium-sized bowl, combine the hoisin sauce with 1 tablespoon of water to create a glaze.
  5. In a large skillet over medium-high heat, sauté your tempeh in 2 tablespoons of vegetable oil, until browned, for approximately 3 minutes on each side. Transfer to the glaze bowl and make sure it’s well coated by it.
  6. Return your skillet to medium-high heat, and stir fry the bok choy whites for 2 minutes. Add snow peas and continue to stir fry for 5 minutes. 
  7. Add bok choy greens, and stir fry for another 2 minutes. Add more sauce, and continue to stir fry.
  8. Push greens to the sides of the skillet, then stir in the stir fry sauce until it bubbles and thickens, for 1 minute. Coat the greens with the sauce.
  9. Serve your greens over rice. Add the hoisin glazed tempeh strips, and drizzle any remaining glaze over them. Sprinkle with fresh scallions.


Time for dessert! Have a generous slice of our refreshing Luscious Lemon Cake!

Keywords: Tempeh, quick, 30 minutes or less, veggies, soy

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

More like this:

Biscoff Cookie Cheesecake

A smooth and decadent no-bake cheesecake made with Lotus Biscoff cookie butter. Simple, just 5 ingredients, no cashews, naturally vegan — and absolutely delicious!

Crunchy Homemade Falafel

Delicious, crunchy falafels that make a herby plant-based snack that’s full of the iron and fiber of chickpeas.

We love to serve them in a pita bread with hummus, salad, pickles, cabbage, and a drizzle of tahini. Try with salsa for an extra kick!

Herby Miso Bean Stew

Hearty bean stew with a herbed, umami sauce that will have everyone coming back for more! Make this satisfying one-pot meal to enjoy all the benefits of beans, and add any veggies you have on-hand to make a delicious, fully adaptable vegan meal.