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Sticky tempeh stir-fry

Sticky tempeh stir-fry in a bowl

Sticky tempeh stir-fry

Name: Sticky tempeh stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2-3 tbsp vegetable oil; 200g tempeh torn into chunks; 1 red onion finely sliced; 3 garlic cloves roughly chopped; 1 stick of lemongrass chopped into thirds (optional); 2cm piece of ginger peeled and roughly chopped; 1 red chilli roughly chopped (deseeded if you prefer); 100g mange tout sliced at an angle; 100g long-stem broccoli chopped; 2 tbsp low-sodium soy sauce; 1½ tbsp brown sugar; 15g coriander roughly chopped; 200g pouch cooked brown rice

Helena Busiakiewicz

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.16 ratingsRate

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Rustle up this vegan stir-fry which uses tempeh, a great source of protein made from soy beans. Quick and easy, it takes just 30 minutes to make

Dairy-free

Egg-free

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2-3 tbsp vegetable oil
200g tempeh

torn into chunks
1 red onion

finely sliced
3 garlic cloves

roughly chopped
1 stick of lemongrass

chopped into thirds (optional)
2cm piece of ginger

peeled and roughly chopped
1 red chilli

roughly chopped (deseeded if you prefer)
100g mange tout

sliced at an angle
100g long-stem broccoli

chopped
2 tbsp low-sodium soy sauce
1½ tbsp brown sugar
15g coriander

roughly chopped
200g pouch cooked brown rice

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Nutrition: Per serving

kcal554
fat20g
saturates1g
carbs56g
sugars23g
fibre14g

high
protein30g
salt1.5g

Method

step 1

Heat 2 tbsp of the oil in a wok or large frying pan over a high heat. Once shimmering, fry the tempeh for 3-4 mins until golden and charred at the edges. Remove from the pan and drain on kitchen paper.
step 2

Add a drizzle of oil to the pan if it’s dry, then fry the onion for 3-4 mins, stirring continuously. Once softened, add the garlic, lemongrass (if using), ginger and chilli. Cook for 3 mins, stirring frequently until fragrant.
step 3

Toss through the mange tout and broccoli, then pour 50ml water into the pan to create steam. Cook for 3-4 mins. Add the soy sauce and brown sugar. Return the tempeh to the pan and toss to combine, cooking 2-3 mins more until everything is tender and sticky. Stir in half the coriander.
step 4

Cook the rice following pack instructions, then divide between two bowls. Top with the stir-fry and remaining coriander.

Recipe tip

You can find tempeh in most supermarkets, or use tofu instead.

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A star rating of 4.5 out of 5.16 ratings

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