Sticky tempeh stir-fry
Prep
10 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This sticky tempeh stir fry is one of my go to weeknight dinners because it comes together in just thirty minutes from start to finish. Tempeh is such a brilliant protein choice, packed with probiotics that are genuinely good for your digestion, and it gets wonderfully crispy and caramelized in the pan. The beauty of this dish is how simple it is to throw together, plus you likely have most of these ingredients already in your pantry. Fresh ginger and lemongrass give it this bright, aromatic quality that makes it feel restaurant worthy, but honestly it's just as easy as any other stir fry. Served over brown rice, it's satisfying, flavourful, and honestly quite good for you too.
Ella x
Ingredients
- 12-3 tbsp vegetable oil
- 200 gtempeh torn into chunks
- 11 red onion finely sliced
- 13 garlic cloves roughly chopped
- 1 stickof lemongrass chopped into thirds(optional)
- 2 cmpiece of ginger peeled and roughly chopped
- 11 red chilli roughly chopped(deseeded if you prefer)
- 100 gmange tout sliced at an angle
- 100 glong-stem broccoli chopped
- 2 tbsplow-sodium soy sauce
- 1 tbspbrown sugar
- 15 gcoriander roughly chopped
- 200 gpouch cooked brown rice
Detail level
Instructions
- 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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