Tempeh stir-fry
- Linzi Pucino
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
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A nutty sauce pairs perfectly with the tempeh. It tastes great with rice or noodles and makes a brilliant, healthy lunchbox meal
Vegan
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Try our marinated tempeh, then read more about what is tempeh and where to buy it. Also check out more plant-based recipes and tempeh recipes, including our vegan tempeh and pineapple kebabs and tempeh curry.
How to make the perfect tempeh stir-fry: cook's tips
- We’ve served ours with cooked noodles but fluffy rice would work just as well
- Try switching up the nut butters – cashew would work well here
How to store tempeh stir-fry: Best eaten straight away, but the sauce will store in the fridge for up to three days
How to serve tempeh stir-fry: Serve with your choice of cooked noodles or rice
Can tempeh stir-fry be made in advance: You could make this in advance and serve in lunchboxes. Simply cool before storing in the fridge for up two days
Tempeh stir-fry recipe
Ingredients
Nutrition
-
3 tbsp crunchy peanut butter
-
2 tbsp tamari
-
1 tsp garlic and ginger paste
-
1 tsp crispy chilli oil
-
½ lime
-
1 tbsp sesame oil
-
200g tempeh
-
1 tbsp vegetable oil
-
1 tbsp rice vinegar
-
½ red onion
thinly sliced
-
1 yellow 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
Nutrition: per serving
- kcal503
- fat31g
- saturates3.6g
- carbs17g
- sugars8.7g
- fibre12.1g
- protein32.9g
- salt2.6g
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Method
-
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.
Discover more of our best vegan recipes
Authors
Linzi Pucino
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