Name: Spicy Black Bean Tempeh Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 200 g tempeh, cut into 1 cm cubes; 300 g broccoli, cut into bite-sized florets; 2 medium carrots, julienned into thin strips; 2 large eggs, lightly beaten; 2 tablespoons vegetable oil, divided; 3 tablespoons fermented black bean sauce; 1 tablespoon light soy sauce; 1 teaspoon chili flakes or 1 fresh red chili, finely chopped; 1 teaspoon sugar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 2 tablespoons water; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional slurry for thickening)

Description

Tempeh and bright broccoli-carrot mix sizzle in a spicy fermented black bean sauce for bold Sichuan-style heat balanced by a touch of sweetness. A final egg ribbon adds silky contrast in this fast wok preparation under 30 minutes. Perfect for those craving fiery Asian vegetarian comfort.

Cultural Background

Fermented black bean sauce, known as douchi in Chinese, has roots in ancient Chinese preservation techniques dating back over 2,000 years, commonly used in Sichuan and Cantonese cuisines for its pungent umami depth in stir-fries. Stir-frying in a wok emerged in China during the Han dynasty as an efficient method for quick, high-heat cooking that retains vegetable crispness. Egg ribbons reflect a widespread East Asian practice of incorporating eggs into vegetable and protein dishes for added texture and protein.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

200 g tempeh, cut into 1 cm cubes
300 g broccoli, cut into bite-sized florets
2 medium carrots, julienned into thin strips
2 large eggs, lightly beaten
2 tablespoons vegetable oil, divided
3 tablespoons fermented black bean sauce
1 tablespoon light soy sauce
1 teaspoon chili flakes or 1 fresh red chili, finely chopped
1 teaspoon sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons water
1 teaspoon cornstarch mixed with 1 tablespoon water (optional slurry for thickening)

Instructions

Heat a wok or large skillet over high heat until smoking hot, then add 1 tablespoon oil and swirl to coat. Add the tempeh cubes and stir-fry for 3-4 minutes until golden brown on all sides, then remove to a plate.
In the same wok, add the remaining 1 tablespoon oil. Add minced garlic and ginger, stir for 20 seconds until fragrant but not burned.
Add broccoli florets and carrot strips, stir-fry for 3-4 minutes until the vegetables are bright in color and just tender-crisp, with slight char on the edges.
Return the tempeh to the wok. Pour in the fermented black bean sauce, soy sauce, chili flakes, sugar, and 2 tablespoons water. Stir everything vigorously for 2 minutes to coat evenly and allow the sauce to bubble and thicken slightly.
Push the mixture to one side of the wok. Pour the beaten eggs into the empty space and let them set for 10-15 seconds before gently scrambling and incorporating into ribbons throughout the stir-fry.
If using the cornstarch slurry, stir it in now and cook for another 30 seconds until the sauce clings to the ingredients. Taste and adjust seasoning if needed, then remove from heat immediately to preserve texture.

Tips

- Maintain high heat throughout to achieve wok hei flavor without steaming the vegetables.
- Do not overcrowd the wok; cook in batches if needed to ensure proper searing rather than boiling.
- Substitute firm tofu for tempeh if unavailable, pressing it first to remove excess moisture for better browning.

Nutrition

Calories: 480
Protein: 28 g
Carbs: 35 g
Fat: 24 g