Creamy Asparagus and Tempeh Stir-Fry

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What Started it all:
Tempeh, Asparagus, broth or stock (chicken, vegetable), frying pan

In the depths of winter, there's nothing quite like a comforting bowl of creamy, savory goodness to warm the soul. This recipe is a masterclass in simplicity, showcasing the humble tempeh as the star of the show.


  • 1 block of tempeh, crumbled
  • 12-16 asparagus spears, trimmed
  • 2 cups of chicken or vegetable broth
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)


  1. Heat the olive oil in a large frying pan over medium-high heat.
  2. Add the crumbled tempeh and cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes.
  3. Add the asparagus to the pan, stirring to combine with the tempeh. Cook for an additional 3-4 minutes, or until the asparagus is tender and slightly caramelized.
  4. Pour in the broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer.
  5. Reduce heat to low and let the mixture cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with chopped fresh parsley if desired.

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