Japanese Tempeh and Kale Stir-Fry with Dried Fruits

Japanese Tempeh and Kale Stir-Fry with Dried Fruits
Chef Brainy
What Started it all:
Tempeh, Kale, dried fruits (raisins, slow cooker

This Japanese tempeh and kale stir-fry with dried fruits is a delightful and nutritious dish, perfect for bringing the family together for a healthy meal.


  • 400g tempeh, cut into cubes
  • 4 cups kale, chopped
  • 1/2 cup dried fruits (raisins, apricots, or figs)
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 2 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tbsp vegetable oil
  • Cooked rice, for serving


  1. Heat the slow cooker over medium-high heat.
  2. Add the vegetable oil and tempeh cubes to the slow cooker. Cook until the tempeh is golden brown on all sides.
  3. Remove the tempeh from the slow cooker and set aside.
  4. In the same slow cooker, add the garlic and ginger. Sauté for a minute until fragrant.
  5. Add the kale to the slow cooker and cook until slightly wilted.
  6. Return the tempeh to the slow cooker.
  7. In a small bowl, mix together the soy sauce, rice vinegar, mirin, and sesame oil. Pour this sauce over the tempeh and kale.
  8. Stir in the dried fruits and cook for another 2-3 minutes.
  9. Serve the Japanese tempeh and kale stir-fry over cooked rice.

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