Sticky tempeh stir-fry
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Sticky tempeh stir-fry

By Helena Busiakiewicz

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 554
  • fat 20g
  • saturates 1g
  • carbs 56g
  • sugars 0g
  • fibre 14g
  • protein 30g
  • salt 1.5g

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

Method

  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.

  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.

  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.

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

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