Tempeh stir-fry
A nutty sauce pairs perfectly with the tempeh. It tastes great with rice or noodles and makes a brilliant, healthy lunchbox meal
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 3tbsp crunchy peanut butter
- 2tbsp tamari
- 1tsp garlic and ginger paste
- 1tsp crispy chilli oil
- ½lime
- 1tbsp sesame oil
- 200g tempeh
- 1tbsp vegetable oil
- 1tbsp rice vinegar
- ½red onion, thinly sliced
- 1yellow pepper, deseeded and thinly sliced
- 100g tenderstem broccoli, trimmed and halved
- noodles or rice , to serve
- 30g salted peanuts, roughly chopped, to serve
- 15g coriander, roughly chopped, to serve
Instructions
Step 1
Whisk together the peanut butter, tamari, garlic paste, chilli oil, lime juice, half the sesame oil and 1 tbsp water in a large bowl. Cut the tempeh into ½cm strips and toss to coat in the sauce.Step 2
Heat the remaining sesame oil in a large non-stick pan and cook the tempeh for 4-5 mins, turning occasionally, until crispy all over. Remove with a slotted spoon.Step 3
Add the vegetable oil and rice vinegar to the peanut sauce, then scrape out into the pan. Add the veg and cook for 3-4 mins or until just tender, then stir in the tempeh. Cook for 1 min, stirring until well combined.Step 4
Serve with noodles or rice, and scatter over the chopped peanuts and coriander to serve.