Tempeh and vegetable stir fry

Tempeh and vegetable stir fry

Ingredients

serves 2
  • •200g tempeh, cut into strips
  • •100g rice
  • •1 tbsp sesame oil
  • •1 garlic clove, minced

  • Any 2-3 veggies:

  • •100g broccolini, chopped
  • •1 pepper, chopped
  • •100g mushrooms, sliced
  • •1 courgette, chopped
  • •100g baby corn, chopped
  • •100g sugar snap peas

  • Marinade

  • •2 tbsp rice vinegar
  • •2 tbsp soy sauce
  • •2 tbsp almond butter
  • •1 tsp sesame oil
  • •1 tsp maple syrup
  • •1 tsp fresh ginger, minced
  • •¼ tsp chilli flakes

  • Toppings

  • •1 tsp sesame seeds
  • •2 tbsp crispy onion (optional)

Directions

Cooking mode
  1. 1. Place the tempeh in a shallow dish. In a small bowl, whisk together the marinade ingredients. Pour over the tempeh, cover and transfer to the fridge for 2–12 hours.'
  2. 2. Cook the rice.
  3. 3. In a large pan, heat the sesame oil over a medium heat. Add the garlic and cook for 1 minute. Add the veggies and cook for 5–10 minutes.
  4. 4. Add the tempeh, leftover marinade and a splash of water. Cook for 5–10 minutes, stirring occasionally.
  5. 5. Serve with the rice and top with a sprinkle of sesame seeds and crispy onion.
Baker Beanie Author

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