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Korean BBQ Tempeh Stir-fry

Tired of the same old stir-fries? Then it's time to give this Korean BBQ Tempeh Stir-fry a go and turn the ordinary into something extraordinary. This stir-fry is made with our naturally nutritious BBQ Tempeh Strips so it packs plenty of protein and fibre too.

Recipe by Better Nature

60 min


  • 2 x 180g BBQ Tempeh Strips
  • 3 tsp oil of your choice
  • 600g Udon noodles
  • 100g baby corn
  • 100g green beans
  • 100g snow peas
  • 2 carrots, sliced into ribbons
  • 1 fresh red chilli, finely chopped
  • 1 cup soy sauce
  • 1/4 cup sugar
  • 2 tbsp garlic, crushed
  • 1 tbsp rice wine vinegar
  • 1 tbsp Gochujang
  • 1cm fresh ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp water


  1. Heat 2 tbsp of oil in a pan over medium heat.
  2. Add the baby corn, green beans, snow peas, carrots and chilli to the pan and cook for 10 minutes until the corn is soft.
  3. Cook the udon noodles according to the instructions on the packet.
  4. Add the soy sauce, sugar, garlic, rice wine vinegar, Gochujang, fresh ginger, sesame oil and water to a large saucepan over medium heat.
  5. Bring to the boil then reduce to a simmer for 10 minutes.
  6. Heat the other 1 tsp of oil in a pan over medium heat.
  7. Add in the strips and cook for 3 minutes, stirring occasionally.
  8. Add the strips, noodles and Korean BBQ sauce to the vegetables and mix together to serve.
BBQ Tempeh Strips
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BBQ Tempeh Strips
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