Ginger Sesame Tempeh Stir Fry

Tempeh originates from Indonesia, where it is one of the few traditional soy-based proteins not derived from China.

Unlike tofu, tempeh is made from whole soybeans that are fermented with a specific mould, Rhizopus oligosporus, which creates a firm, nutty texture and enhances the bioavailability of nutrients. Historically, it has been a staple protein source in Javanese cuisine for centuries.

The practice of stir-frying, while more closely associated with Chinese culinary traditions, has merged with Indonesian ingredients in modern fusion cooking. The use of ginger and garlic provides a pungent aromatic base common across East and Southeast Asia, while sesame oil adds a characteristic toasted depth.

In recent decades, tempeh has gained global popularity as a versatile meat substitute in vegan and vegetarian diets. Its ability to absorb bold sauces, such as the soy and tahini blend used here, makes it an ideal candidate for high-heat wok cooking. This recipe reflects the contemporary trend of blending traditional fermented proteins with creamy seeds like tahini to create a rich, savoury profile. ■

See the full recipe for Ginger Sesame Tempeh Stir Fry