This garlic bok choy and tempeh stir fry is the perfect healthy, easy, and delicious meatless dinner to add to your weekly meal plan! Made with a ginger sesame sauce, this recipe is perfect to serve over quinoa or rice!
Sometimes a simple stir fry can make the perfect dinner! I have really been loving stir frys recently, and this one was one of my favorites to put together. The bok choy is super easy to cook with and the flavor of the sauce in this recipe is absolutely delicious.
I got the idea for this recipe when I was reading through the How Not to Die Cookbook. One of the recipes in the book combined bok choy and tempeh into a stir fry with a spicy sauce. I loved the idea of adding tempeh into a stir fry with bok choy, so I tweaked the sauce to make it my own with the ingredients I had on hand. I wanted to share with you all the recipe since the sauce I made is more garlicky than spicy and tastes super delicious! I also simplified the ingredients, as a lot of the ingredients from the cookbook I didn’t have or didn’t really want to use.
How to make Garlic Bok Choy and Tempeh Stir Fry:
Ingredients:
- 2 lbs bok choy (about 4 heads of bok choy) cut in half
- 1 1/2 cups sliced mushrooms
- 1 8oz pack of tempeh, cubed
- 4 cups vegetable broth
- 2 tbsp vegetarian beef broth powder
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 3 tbsp minced garlic
- 2 tbsp maple syrup
- 2 tbsp sesame oil
How to put it together:
In a saucepan, add the sesame oil and allow to heat on medium-high heat for about 30 seconds. Then, add in the bok choy.
Pour in the vegetable broth, soy sauce, and teriyaki sauce. Mix well and then add in the beef broth powder, garlic, and maple syrup.
Bring the sauce to a boil and then add in the tempeh and mushrooms. Reduce heat to low-medium, and allow the bok choy, tempeh, and mushrooms to cook for about 15 minutes or until soft.
Lastly, serve the mixture over rice, quinoa, and noodles!
What to Serve with Garlic Bok Choy and Tempeh:
This recipe pairs really well with rice noodles, rice, or quinoa! The sauce works really well on anything and is the perfect combination for a rice or quinoa bowl.
Liked this recipe? Try some of these next!
- Mexican Quinoa Bowls with Sofritas
- Asian Sesame Roasted Brussels Sprouts
- Sriracha Sweet Potato Quinoa Bowl
Garlic Bok Choy and Tempeh Stir Fry
Ingredients
- 2 lbs bok choy (about 4 heads of bok choy)
- 1 1/2 cups sliced mushrooms
- 1 8oz pack of tempeh, cubed
- 4 cups vegetable broth
- 2 tbsp vegetarian beef broth powder
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 3 tbsp minced garlic
- 2 tbsp maple syrup
- 2 tbsp sesame oil
Instructions
- In a saucepan, add the sesame oil and allow to heat on medium-high heat for about 30 seconds. Then, add in the bok choy.
- Pour in the vegetable broth, soy sauce, and teriyaki sauce. Mix well and then add in the beef broth powder, garlic, and maple syrup.
- Bring the sauce to a boil and then add in the tempeh and mushrooms. Reduce heat to low-medium, and allow the bok choy, tempeh, and mushrooms to cook for about 15 minutes or until soft.
- Lastly, serve over rice noodles, rice, or quinoa!
[…] Garlic Bok Choy and Tempeh Stir Fry […]