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Black Pepper Tempeh and Noodle Stir-Fry
with broccoli

Active: 35 Total: 55
Don't skimp on the black pepper, which gives this quick-cooking, Asian-inspired noodle dish its unique flavor.
Smarts: Steaming the broccoli ahead of time keeps the overall cook time on this stir-fry low.


Black Pepper Tempeh Noodles:
  • Tempeh - 8 oz , sliced into small cubes (sub extra-firm tofu)
  • Water - 1 cup + 1 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Coriander, ground - 1 tsp
  • Broccoli - 1 lb , chopped
  • Mushrooms, any type - 8 oz , sliced (look for pre-sliced to save time)
  • Noodles, lo mein - 8 oz (sub spaghetti)
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, cooking - 3 Tbsp + 1 Tbsp
  • Cornstarch - 1 Tbsp
Black Pepper Stir-Fry Sauce:
  • Garlic - 2 cloves , chopped
  • Water - 1 cup
  • Soy sauce, low-sodium - 1/3 cup
  • Brown sugar - 3 Tbsp
  • Black pepper - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Red pepper flakes (opt) - 1/2 tsp


  1. Tempeh - Slice tempeh into 1/2” / 1.25 cm cubes. (Can be done up to 5 days ahead)
  2. Steam and marinate tempeh - Combine tempeh and first part of water (for tempeh) in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 5 minutes. Drain off water. Pour soy sauce (portion for tempeh), vinegar, and ground coriander over tempeh and gently toss to combine. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Make sauce - Combine garlic, water (portion for sauce), soy sauce (portion for sauce), brown sugar, black pepper, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
  5. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
  6. Cook noodles - Cook noodles according to package instructions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 2 days ahead)
  7. Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and cook on high until tender, 2 to 3 minutes. (Can be done up to 2 days ahead)
  8. Green onions - Chop and combine green and white parts.

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  1. Drain marinade off tempeh (discard marinade). Season tempeh lightly with some salt and pepper.
  2. Heat a wok or skillet with first portion of cooking oil over medium heat. Add tempeh in a single layer. Cook tempeh, without stirring, until golden brown on one side, 2 to 3 minutes. Flip tempeh and continue cooking, stirring occasionally, until golden brown on all sides, 4 to 5 minutes more. Transfer tempeh to a plate and return wok to heat.
  3. Add second portion of oil and then mushrooms to pan. Saute until mushrooms are very tender, 5 to 6 minutes. Season with a pinch of salt.
  4. Pour sauce over mushrooms and bring to a simmer.
  5. Whisk together cornstarch and second part of water (for tempeh). Stir into simmering sauce. Simmer for 2 minutes until sauce thickens slightly.
  6. Add noodles and broccoli to pan and stir to coat in sauce.
  7. Remove pan from heat and fold in tempeh.
  8. Serve noodles with green onions and some extra red pepper flakes or some hot sauce if you’d like. Enjoy!



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