Chilli tempeh stir-fry
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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

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 372
  • fat 10g
  • saturates 1g
  • carbs 39g
  • sugars 4g
  • fibre 11g
  • protein 25g
  • 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

  1. Boil the broccoli for 1 min 30 secs. Drain. 

  2. 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.

  3. 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.

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