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Tempeh and Vegetables Stir-Fry

Tempeh is made of soybeans that have been fermented and it’s a great source of protein, especially for vegetarians and vegans. It is also low FODMAP.

This recipe serves 2-3.

Preparation time is 5 minutes and cooking time is 10 minutes, for a total of 15 minutes.


  • 1 tablespoon garlic infused oil
  • 1 tablespoon onion infused oil
  • 1 packet (8 oz) tempeh, sliced
  • 1 teaspoon grated ginger
  • 2 tablespoons oyster sauce
  • 1 medium red bell pepper, sliced
  • 2 cups baby spinach
  • 1 teaspoon dried thyme
  • 1 tablespoon tamari sauce
  • cooked rice (optional)


  1. In a large non-stick pan heat the garlic and onion-infused oils on medium-high heat.
  2. Add the sliced tempeh, the oyster sauce, and the ginger and while it is cooking, break off the tempeh into smaller pieces with a wooden spoon.
  3. Saute for about 7-8 minutes until the tempeh is well browned.
  4. Add the sliced bell pepper and stir-fry for 2 minutes until the bell peppers are a bit tender
  5. Turn off the heat.
  6. Add the baby spinach, the thyme, and the tamari and mix it together.
  7. Serve immediately on its own or with rice.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.