Tempeh Cabbage Sesame Stir-Fry

Fiber-rich tempeh and cabbage stir-fry to support gentle digestion.

Fermented Foods High Fiber Protein Rich

Recipe description

This Tempeh Cabbage Sesame Stir-Fry pairs fiber-rich cabbage with protein-rich tempeh and sesame for a quick, satisfying meal. The dish features plant diversity and fermented tempeh, plus sesame and cabbage polyphenols that contribute a variety of prebiotic fibers and nutrients. It’s a practical, everyday option that fits balanced eating goals while supporting gentle digestion and a broader mix of gut-friendly foods. Ready in minutes, it’s a warm, approachable way to build fiber variety and nourish a busy gut-friendly routine.

Published on: June 10, 2026
Tempeh Cabbage Sesame Stir-Fry
Prep 15 min Cook 15 min Easy
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Why this recipe fits you

  • High fiber from cabbage and tempeh supports gut health with plant-based richness.
  • Fermented tempeh provides protein and potential gut-friendly microbes.
  • Includes diverse plant foods (cabbage, sesame) and polyphenols for varied gut nutrition.

Gut Health Score

🌿 Fiber diversity
85
🍇 Polyphenol density
70
🧬 Diversity support
80
🫧 Fermentation support
80

Ingredients

Tempeh
8 slice
Tempeh
Cabbage, white
1 bowl
Cabbage, white
Vegetable oil
1 tablespoon
Vegetable oil
Sesame oil
2 teaspoon
Sesame oil
Soy sauce
6 teaspoon
Soy sauce
Seed, sesame
1 tablespoon
Seed, sesame
Garlic
3 piece
Garlic
Ginger
0.06 cup
Ginger
Onion, green
2 piece
Onion, green
Carrot
1 piece
Carrot
Salt
0.5 teaspoon
Salt
Black pepper
0.25 teaspoon
Black pepper

Instructions

1

Press the tempeh lightly to remove excess moisture, then cut it into small cubes.

2

Heat the sesame oil in a wok or large frying pan over medium-high heat.

3

Add garlic and ginger to the wok, stir-fry for 30 seconds until fragrant.

4

Add the cubed tempeh and sauté until golden brown on all sides.

5

Add the shredded cabbage and soy sauce, stir-fry for another 5-7 minutes until the cabbage is tender.

6

Garnish with chopped green onions and sesame seeds before serving.

Nutrition

420 kcal Calories
22 g Protein
40 g Carbohydrates
8 g Fiber
6 g Sugar
22 g Fat
3 g Saturated fat
1.2 g Salt

FAQ

Is tempeh vegan and plant-based?
Yes—tempeh is a plant-based protein made from fermented soy. Check labels for any non-vegan additives.
Is this dish gluten-free?
It can be gluten-free if you use gluten-free soy sauce or tamari and avoid gluten-containing ingredients.
How should I store leftovers?
Refrigerate in an airtight container within two hours; it will keep for about 2–3 days.
I have a soy allergy; can I make this without tempeh?
Replace tempeh with other proteins like chickpeas, white beans, or mushrooms.
Does tempeh provide protein?
Tempeh is a good source of plant-based protein.
Can I prep this in advance?
Yes—chop and season ahead, then cook just before serving; for meal prep, store ingredients separately.
What should I serve it with?
Pair with brown rice, quinoa, whole-grain noodles, or cauliflower rice.
How can I adjust the heat or flavor?
Add chili flakes, Sriracha, or fresh ginger; adjust to taste.
What allergens should I know about?
Sesame is a common allergen; tempeh contains soy. Avoid if you have allergies.

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