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Plated saucy tempeh with brown rice and sprinkled with cilantro.

Ginger Black Pepper Tempeh

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  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings 1x
  • Category: Main Course
  • Cuisine: American


This vegan ginger black pepper tofu is smothered in a spicy sauce and the perfect dish to throw together for an easy weeknight dinner. Done in 30 minutes!


  • 1/2 small onion (diced)
  • 5 button mushrooms (sliced)
  • 1 block tempeh (cubed)
  • 1 inch ginger (minced)
  • 4 cloves garlic (minced)
  • 4 tbsp light soy sauce
  • 1/3 cup water
  • 1 1/2 tsp freshly ground black pepper
  • 1 green or red bell pepper (diced)
  • 2 tsp maple syrup
  • 1/2 tsp cornstarch
  • 1 cup vegetables of choice


  1. In a non-stick saute pan warmed to medium heat, saute your onions and mushrooms until softened.
  2. Optional, but feel free to add a drop or two of oil and then add in tempeh, garlic and ginger and saute until garlic and ginger become fragrant.
  3. Stir in bell pepper and stir again for another 2 minutes.
  4. Pour in soy sauce, water and black pepper, then stir well to combine.
  5. Sprinkle cornstarch evenly over top tempeh mixture, then stir again to make sure cornstarch mixes into the sauce.
  6. Add in maple syrup and any additional vegetables you wish, then stir well to combine.
  7. Bring mixture to a low simmer and cover pan with a lid for about 5 minutes.
  8. Remove from heat and allow sauce to thicken and fully coat tempeh. Serve with rice or other sides of your choosing.


  • To make gluten-free, make sure to use gluten free soy sauce, coconut aminos or tamari. 
  • Swap in your favorite veggies at the end. Great with spinach and broccoli.