Mirin & Maple Tempeh Stir Fry

Ingredients (serves 3):

  • 8 oz package tempeh (I used a five grain tempeh)
  • 1 tablespoon sesame oil, coconut oil or olive oil
  • 1/3 red cabbage, thinly sliced
  • 2 -3 large carrots, peeled and thinly sliced diagonally
  • 2 -3 scallions, thinly sliced
  • Sesame seeds, garnish
  • Cilantro, garnish, optional
  • 8 oz. package soba noodles, or rice would fine too (I ♥ these 100% buckwheat noodles)


  • 1/3 cup mirin
  • 3 tablespoons pure maple syrup
  • 3 tablespoons warm water
  • 2 tablespoons tamari, bragg’s aminos or soy sauce
  • 1 teaspoon red pepper flakes, or to taste


First start by steaming the tempeh. Use a double broiler, bamboo steamer or do like I did above by using a pot and colander. Bring water to a boil, cut tempeh into sticks about 1/4 inch or so, place in choice of steamer, steam for 10 minutes. This will soften and swell your tempeh a bit helping it to absorb more marinade.

In a large bowl, mix together the marinade, add the tempeh and let set for 1 to 4 hours at room temp, turning every so often. Reserve marinade for later.

When ready, turn oven on to 400 degrees. Bake tempeh on a cookie sheet or in a baking dish for 25 minutes, turning once in between.

Cook your soba noodles according to package. 100% buckwheat noodles take 8 minutes to cook while the wheat and buckwheat soba noodles only take 4 minutes to cook. Drain and rinse well under cool water. Set aside. If using rice, cook about 1 dry cup and set aside.

In a wok or large saute pan, heat oil and add your cabbage and carrots, cook for about 3 minutes, add scallions, a spoonful of marinade and cook another 2 minutes or until desired firmness (I like mine al dente). Add in the soba noodles and cook for another minute or so until soba noodles are gently warmed.

To serve, place noodles and veggies in serving bowl and top with a few strips of tempeh. Add a few large spoonfuls of marinade over the noodle/veggie mixture and tempeh, top with sesame seeds and a few extra scallions. If using rice, serve rice in serving bowl and top with veggies and tempeh, drizzle with marinade, sesame seeds and scallions.

Serves three but more likely two!


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