Sticky tempeh stir-fry
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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2-3 tbsp vegetable oil
- 200g tempeh , torn into chunks
- 1red onion , finely sliced
- 3garlic cloves , roughly chopped
- 1stick of lemongrass , chopped into thirds (optional)
- 2cm piece of ginger , peeled and roughly chopped
- 1red chilli , roughly chopped (deseeded if you prefer)
- 100g mange tout , sliced at an angle
- 100g long-stem broccoli , chopped
- 2tbsp low-sodium soy sauce
- 5 ½tbsp brown sugar
- 15g coriander , roughly chopped
- 200g pouch cooked brown rice
Instructions
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.