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Gluten-Free Tempeh and Broccoli Stir-Fry

Name: Gluten-Free Tempeh and Broccoli Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 8 ounces gluten-free tempeh, cut into 1/2-inch cubes; 3 cups fresh broccoli florets; 2 tablespoons gluten-free tamari or coconut aminos; 1 tablespoon toasted sesame oil; 1 tablespoon avocado or vegetable oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 small yellow onion, thinly sliced; 1/2 cup sliced red bell pepper; 1/4 cup vegetable broth or water; 1 tablespoon maple syrup or gluten-free agave nectar; 1 teaspoon rice vinegar; 1/4 teaspoon crushed red pepper flakes (optional); 2 green onions, sliced (for garnish); 1 tablespoon toasted sesame seeds (for garnish); Salt and freshly ground black pepper, to taste

By Freeflourish Editorial TeamPublished Apr 24, 2026 | Updated Jul 7, 2026

Asian-inspired 25 mins glutenfreedairyfreeeasyfamilyfriendlyquickrecipesmaincoursebudgetfriendly

Gluten-Free Tempeh and Broccoli Stir-Fry with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Asian-inspired

Ingredients

Servings 4

8 ounces gluten-free tempeh, cut into 1/2-inch cubes
3 cups fresh broccoli florets
2 tablespoons gluten-free tamari or coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon avocado or vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small yellow onion, thinly sliced
1/2 cup sliced red bell pepper
1/4 cup vegetable broth or water
1 tablespoon maple syrup or gluten-free agave nectar
1 teaspoon rice vinegar
1/4 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced (for garnish)
1 tablespoon toasted sesame seeds (for garnish)
Salt and freshly ground black pepper, to taste

FreeFlourish Gluten-Free High-Protein Vegan Tempeh and Broccoli Stir-Fry ingredients

Instructions

Press the tempeh to remove excess moisture: wrap in a clean towel and place a heavy pan on top for 10 minutes.
In a small bowl, whisk together the gluten-free tamari, maple syrup, rice vinegar, and vegetable broth. Set aside.
Heat the avocado or vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add tempeh cubes to the pan and cook until golden brown on all sides, about 5-7 minutes. Remove tempeh from pan and set aside.
In the same pan, add the toasted sesame oil. Sauté the sliced onion, minced garlic, and grated ginger for 2 minutes until fragrant.
Add broccoli florets and red bell pepper slices. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Return the tempeh to the pan. Pour the tamari sauce mixture over the tempeh and vegetables.
Add crushed red pepper flakes if using. Stir to combine and cook for an additional 2-3 minutes, allowing the sauce to slightly thicken and coat the ingredients.
Season with salt and pepper to taste.
Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Serve hot on its own or over steamed rice or gluten-free noodles as desired.