Asparagus and Tempeh Stir Fry with Ginger Pearl Couscous Recipe

by Sala @ Veggie Belly on June 24, 2011

Tempeh is a fermented soy bean cake from Indonesia. Tempeh has a nutty flavor, firm texture, and is very high in protein, making it a great meat substitute in vegetarian and vegan recipes. In this tempeh stir fry recipe, I use some fresh asparagus.

I like Light life tempehs, they have great texture and taste. For this stir fry recipe, I used Light life wild rice tempeh.

I like to serve the stir fry with a quick and simple ginger pearl couscous (also called Israeli couscous or mograbiah). Regular couscous, quinoa, orzo or brown rice with ginger will also be great.

More tempeh stir fry recipes on the web..
Broccoli tempeh stir fry recipe on Iron Stef
Another broccoli and tempeh stir fry recipe on Cate’s world kitchen
Stir fried summer vegetables and tempeh in coconut curry sauce recipe on savvy vegetarian

Asparagus and Tempeh Stir Fry Recipe

serves 2-3

1 bunch asparagus (about 35 asparagus spears)
8 oz tempeh
1 tablespoon vegetable or canola oil

For the sauce
1 teaspoon corn starch
 1/2 cup cold water
1 teaspoon fermented black beans, mashed with a fork
2 cloves garlic, chopped, optional
2 tablespoon soy sauce

Trim away the thick bottom ends of the asparagus. Then cut the asparagus spears in half. Cut the tempeh into 1 inch cubes.

In a medium bowl, whisk together the corn starch and water until there are no lump. Then add all other sauce ingredients.

Add the cubed tempeh to the bowl with the sauce. Toss well. Let it marinate for about half an hour. If you are in a hurry, you can skip the marinating.

Heat a large wok with the oil. Pull out the tempeh from the marinating liquid, and save the liquid. Add the tempeh to the wok, and sauté for 3 minutes or until the tempeh is lightly browned.

Add the asparagus spears, and stir 1 minute. Pour the reserved marinating liquid into the work, and let it boil for about a minute or till the asparagus is tender, but still a little crisp.

Serve with ginger pearl couscous.

Ginger Pearl Couscous or Israeli Couscous or Mograbiah recipe

1 teaspoon sesame oil
1 teaspoon finely minced fresh ginger
½ cup pearl couscous, also called Israeli couscous or mograbia

Heat sesame oil in a medium skillet. Add the ginger and let it sizzle for 30 seconds on medium heat. Add the pearl couscous and stir for 3 minutes or until it is lightly brown. Add 1 ¼ cup water. Bring to a boil. Reduce heat to low. Cover the pan and cook for about 10 minutes or till the couscous is done. Sprinkle with salt.

You can substitute the Israeli couscous with regular couscous, quinoa, orzo or brown rice. Just sauté the ginger and then follow the package directions on the couscous, quinoa, orzo or brown rice.


Like my personalized chopsticks?!

Win a pair of customized engraved wood chopsticks from!

See their photo gallery for more personalized chop sticks.

To enter, leave a comment below and tell me what you would like engraved on your customized chopsticks if you won.

US residents only.

Giveaway ends Friday July 1st 2011 10pm EST.

One random winner will be picked.

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1 Rosa June 24, 2011 at 10:28 am

What gorgeous clicks! That stir-fry is mouthwatering.



2 Karen at Leaf & Grain June 24, 2011 at 10:38 am

Love the recipe for ginger couscous – so simple, and a perfect pairing with tempeh. I saw your chopsticks in the first photo and thought, how adorable. And then scrolled and saw the giveaway. Awesome! If I won, I’d like “Leaf” engraved on one and “Grain” on the other – my very favorite foods.

3 NeenaJ June 24, 2011 at 10:45 am

That dish looks delicious! Looking forward to making it.

My chopsticks would read:
Drive me
to Beaumont!

4 Chelsea June 24, 2011 at 10:58 am

Awh I would love to have some chopsticks! Can I have one say “Get Your” and the other say “Grub on” hahah =D?!

5 bindu June 24, 2011 at 11:04 am

“eat better” and “live better” – simple changes that sum it up for me. and what led me to your website – this new dish looks deeelish.

6 Nishi June 24, 2011 at 12:34 pm

The stir fry looks so wholesome, healthy and beautiful!!! Great post Salaa

7 jacki June 24, 2011 at 12:42 pm

I think I’d do like you, and get my blog name. Modern Wench! Or, maybe I’d get them made for my baby, Sagan Paige. Even though she’s only 3 months old, it would be cute.

8 Rick June 24, 2011 at 1:36 pm

OMG I would love to have chopsticks that said “HEALTH SLEUTH” on them!!!

9 kankana June 24, 2011 at 1:57 pm

I like stir fry and asparagus and couscous.. this would go in my wish list to give a try :)
These chop stick .. you have your name on it .. well your blog name .. but still !!! Super awsm .. and likey likey

10 Happy Cook / Finla June 24, 2011 at 2:17 pm

I have never had temph, but sounds yummy and I love asperagus so i know i will love this.

11 Niv Mani June 24, 2011 at 2:20 pm

love the tempeh dish… & the chopsticks! as for the engraving.. ‘PANFUSINE’ of course! so that I could showcase them in my future posts!

12 Eileen June 24, 2011 at 7:29 pm

I love your recipe, your photo, and the chopsticks.
I would engrave my puppies names on them, Teddy & Twinkle!

13 Elizabeth of AsianinAmericamag June 24, 2011 at 10:56 pm

I love asparagus and I love this post even more. The recipe puts a new spin to one of my favorite veggies. And if I win, I would like “Asian in America” engraved on it. It would be so special!

14 Harini Prakash June 25, 2011 at 6:25 am

One thing I want to taste! We don’t get tempeh here. The dish looks and I know is absolutely delicious. And yes, I would like a pair of these chopsticks so much. “Tongue Ticklers” would be just right for me!

15 Kathleen Richardson June 25, 2011 at 7:11 pm

I made it! Wasn’t able to find “fermented black beans” so used black bean sauce instead, with a little water added. Delicious and so simple.

16 Xiaolu @ 6 Bittersweets June 26, 2011 at 11:14 am

I still haven’t had a tempeh I loved, but this looks like a good candidate. I’ve been very curious about pearl couscous, too. It certainly looks so fun 8). Hope things are well in India!

17 Piney Woods June 26, 2011 at 1:10 pm

Yummy! This dish turned out terrific, couldn’t be more pleased…well, unless I was munching my asparagus with those nice chopsticks!!
I would choose to engrave them, “Happy Happy, Joy Joy.”
I’m a Ren & Stimpy fan :)

18 Küchenfee June 26, 2011 at 1:11 pm

You blog is really made with love. The pictures are so beautiful. I’m still learning and currently translating my german blog into english. If you want to have a look:
Can I add your blog to my blogroll?

best wishes

19 Nithu June 26, 2011 at 11:49 pm

That chopstick is cool. I would like to enter the give away. I would like “SpicyTasty” to be engraved.
And that’s a lovely dish. This will be apt for our ongoing mela.It would be great if you can enter your recipe in our “Quick and easy recipe mela”. Looking forward towards your entry. Thanks

20 torviewtoronto June 27, 2011 at 10:45 pm

yummy combination looks wonderful

21 Stephanie June 28, 2011 at 12:27 am

Asparagus and tempeh, these are a few of my fave-or-ite things!

22 Joy Miller June 28, 2011 at 10:05 am

Hi Veggie Belly,

I love your blog and have passed it on to many of my firends. I made the quinoa salad and took it to work…at least ten people took your blog. This recipe looks great as well. I will make it this week. Keep up the good work.

My chopsticks …Gregg on one Joy on the other. Gregg and Joy – we have been together for 18 years in mad love and cooking.


23 Viswa June 28, 2011 at 7:06 pm

I was thinking of using tempeh, because I have used just about all forms of Soya beans. Lovely recipe.

24 anh June 28, 2011 at 11:49 pm

yum! i like the idea of the couscous. And you’ve reminded me of tempeh.

25 SS June 30, 2011 at 2:54 pm

This may be a silly question but what are fermented black beans? Are they just cooked black beans? Thanks :0)

Sala @ Veggie Belly Reply:

No!! They are chinese black beans that are salted and fermented, have great deep flavor. You can get them in jars in Asian stores or in the Asian aisle of a grocery store. Black bean sauce is a good substitute.

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