Chilli tempeh stir-fry
By Esther Clark
Try popular tempeh – made from fermented soya beans – as a substitute for meat. As well as being vegan, this stir-fry is healthy and low in calories
- Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 372
- fat 10g
- saturates 1g
- carbs 39g
- sugars 4g
- fibre 11g
- protein 25g
- salt 0.1g
Ingredients
- 300g long-stem broccoli
- ½ tbsp toasted sesame oil
- 150g tempeh, sliced and cut into 2cm cubes
- 2 garlic cloves, thinly sliced
- 1 thumb-sized piece ginger, peeled and finely grated
- ½ small red chilli, deseeded and finely chopped
- ½ tbsp gochujang paste
- 1 tsp sesame seeds
- steamed brown rice, to serve (optional)
Method
Boil the broccoli for 1 min 30 secs. Drain.
Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss.
Mix the gochujang with 2 tbsp water and the tempeh. Add to the pan with the seeds. Cook for 2 mins. Serve with rice, if you like.