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
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Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 372
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fat 10g
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saturates 1g
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carbs 39g
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sugars 4g
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fibre 11g
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protein 25g
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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.