• 1 lb. tempeh
  • ½ lb. mushrooms, ¼″ slices
  • 1 red bell pepper, ¼ ″ bite-size strips
  • 1 medium onion, thin half-moons
  • Olive oil for cooking


  • ½ cup sesame oil
  • ½ cup tamari
  • 2 Tbs. brown sugar
  • 2 cloves garlic, minced
  • 3 Tbs. ginger, finely chopped
  • ½ tsp. red pepper flakes


  1. Mix the marinade and place into a large bowl.  Ensure marinade is well-blended.
  2. Cut tempeh into ½ ″ cubes and stir into the marinade. Let it sit for at least an hour, stirring two or three times to evenly coat the tempeh cubes.
  3. Sauté the onions in olive oil for about 10 minutes or until softened.  Add the mushrooms and cook for 7-8 minutes.  Add the red peppers, and cook for 2-3 minutes more.
  4. Finally, add the marinated tempeh.  Cook for at least 5 more minutes or until heated through.
  5. May be served with cooked rice, quinoa, noodles, or other grain.


Instead of tempeh, TVP, fresh tofu, or frozen (thawed) tofu works well in this dish.