Dive into the bold flavours of Sticky Tempeh Stir-Fry, a plant-based dish that’s as nutritious as it is delicious. This recipe combines the satisfying texture of tempeh with a medley of fresh vegetables, all coated in a sweet and savoury sauce that’s sure to tempt your taste buds.
Ingredients:
- 2-3 tablespoons vegetable oil
- 200g tempeh, cut into small pieces
- 1 red onion, finely sliced
- 3 cloves of garlic, roughly chopped
- 1 stick lemongrass, cut into thirds (optional)
- 2cm piece of ginger, peeled and roughly chopped
- 1 red chilli, roughly chopped (deseeded if preferred)
- 100g mange-tout, sliced diagonally
- 100g long-stemmed broccoli, chopped
- 2 tbsp low-sodium soy sauce
- 1½ tbsp brown sugar
- 15g coriander, roughly chopped
- 200g packet of cooked brown rice
Method of cooking:
Heat 1 tbsp of vegetable oil in a wok or large frying pan over a medium heat.
Add the tempeh and fry until golden brown on all sides, then remove from the pan and set aside.
Add another tablespoon of oil to the pan and stir-fry the red onion, garlic, lemongrass (if using), ginger and chilli until fragrant.
Add the mange tout and long-stem broccoli and stir-fry for a further 2-3 minutes.
In a small bowl, whisk together the soy sauce and brown sugar until the sugar dissolves.
Return the tempeh to the pan, pour over the soy sauce mixture and toss to coat the tempeh.
Stir in the coriander and heat through.
Serve with warmed, cooked brown rice.
