Vegan Soy Ginger Stir Fry |

Vegan Soy Ginger Stir Fry

I hope you'll enjoy making (and consuming) this delicious stir fry as much as I did! It's really easy to make and it can be done in under 45 minutes - prep included.

For those who prefer graphical presentation, I've created this nice infographic. Below the infographic, you can find the textual version of the recipe (it's printable!).

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So, let's learn how to make a vegan soy ginger stir fry in style ;).

Vegan Soy Ginger Stir Fry Recipe

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Recipe ID:


Soy Ginger Stir Fry

Serving Size:




Time Frame:

45 minutes

Prep Time:

10 minutes

Cook Time:

35 minutes


448 per serving

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Ingredient List:

Here's the ingredient list for a family serving size.

Also, in order to make everything easier for you, we've listed both Imperial & Metric measurement systems for the individual ingredients. 



  • 2 tablespoons high heat cooking oil, divided
  • 2 sweet potatoes, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Chinese five-spice powder
  • 7 cups broccoli florets
  • 12 ounces tempeh, cut into cubes
  • ¼ cup liquid aminos
  • ½ cup rice wine vinegar
  • 8 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon Sambal Oelek
  • square-o
    1 tablespoon coconut sugar
  • square-o
    4 cups bean sprouts
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    4 green onions, diagonally sliced
  • 30 ml high heat cooking oil, divided
  • 2 sweet potatoes, diced
  • 5 g salt
  • 5 g pepper
  • 5 g Chinese five-spice powder
  • 1225 g broccoli florets
  • 360 g tempeh, cut into cubes
  • 40 ml liquid aminos
  • 120 ml rice wine vinegar
  • 8 cloves garlic, minced
  • 50 g fresh ginger, minced
  • 14 g Sambal Oelek
  • square-o
    14 g coconut sugar
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    500 g bean sprouts
  • square-o
    4 green onions, diagonally sliced

how to make stir fry:

  • Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius).
  • Line a baking sheet with parchment paper. Place diced sweet potatoes on sheet pan and toss with half of the oil and all of the salt, pepper, and Chinese five-spice. Roast potatoes in oven for 20 minutes, until potatoes begin to soften.
  • While potatoes cook, prepare the sauce. Combine the liquid aminos, rice wine vinegar, garlic, ginger, Sambal Oelek, and coconut sugar in a small bowl. Whisk together.
  • After the potatoes have cooked for 20 minutes, lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Place broccoli onto the sheet pan with potatoes, and roast vegetables in the oven for 15 minutes.
  • Meanwhile, heat the remaining cooking oil in a large frying pan over medium-high heat. Once the oil is hot, place the tempeh in the pan and sauté for about 10 minutes or until the tempeh is golden brown.
  • Once the tempeh has cooked, add the sauce mixture and bean sprouts into the pan and allow to cook down until the sauce begins to thicken, about 3-4 minutes.
  • Turn the tempeh and sauce mixture down to medium-low. Add in the roasted sweet potato and broccoli. Allow to cook together for 5 minutes.
  • Garnish with green onions and serve.


Since you are cooking the tempeh at a fairly high heat, opt for oils with high smoking points such as avocado, grapeseed, or safflower. If you don’t have any Chinese five-spice powder on hand, cinnamon also works great in this recipe.

Liquid aminos are made from just two ingredients: soy and water, and contains less sodium than most soy sauces. Vegan-friendly soy sauce and tamari will also give great flavor to the sauce.

Sambal Oelek is a spicy Indonesian condiment that is made with red chili peppers, vinegar, and salt. Red pepper flakes can easily be substituted for this ingredient, just make sure to cut the amount of paste the recipe calls for by at least half if using the pepper flakes.

Coconut sugar can also be substituted with maple syrup.

Gourmet Note

If you’re looking to incorporate a little bit of a richer flavor in your dish, sauté the tempeh in some sesame oil. The nutty flavor of the oil will give the tempeh a savory flavor.

Budget Note

Tofu can usually be found at a lower price point than tempeh and can be used as a tasty substitute in this recipe.

Ashley Woodward

I'm currently 31 and based out of sunny Sacramento, CA. I’m a mother of 2 beautiful kids, a certified nutritionist and fitness buff that’s spent years dialing in the perfect diet. My goal here is to help as many people as possible learn about the benefits of eating vegan, and want to share my passion with other people who also have a love for cooking and trying new recipes.

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