Description
A flavorful and vibrant sticky tempeh stir-fry packed with crunchy vegetables, aromatic spices, and a sweet-savory sauce, served over wholesome brown rice. This quick and easy dish is perfect for a nutritious weeknight meal with a delightful balance of textures and bold flavors.
Ingredients
Scale
Tempeh and Sauce
- 2–3 tbsp vegetable oil
- 200g tempeh, torn into chunks
- 2 tbsp low-sodium soy sauce
- 1½ tbsp brown sugar
Vegetables and Aromatics
- 1 red onion, finely sliced
- 3 garlic cloves, roughly chopped
- 1 stick of lemongrass, chopped into thirds (optional)
- 2cm piece of ginger, peeled and roughly chopped
- 1 red chilli, roughly chopped (deseeded if preferred)
- 100g mange tout, sliced at an angle
- 100g long-stem broccoli, chopped
- 15g coriander, roughly chopped
Carb Base
- 200g pouch cooked brown rice
Instructions
- Fry the tempeh: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat until shimmering. Add the torn tempeh chunks and fry for 3-4 minutes until golden brown and charred at the edges. Remove tempeh from the pan and drain on kitchen paper to remove excess oil.
- Sauté the aromatics: If the pan is dry, add a drizzle more oil, then fry the finely sliced red onion for 3-4 minutes, stirring continuously until softened. Add the roughly chopped garlic, lemongrass (if using), ginger, and red chilli. Cook for 3 minutes while stirring frequently, until fragrant and aromatic.
- Cook the vegetables: Add the sliced mange tout and chopped long-stem broccoli to the pan. Pour in 50ml water to create steam and cook for 3-4 minutes until the vegetables are tender but still crisp.
- Add sauce and tempeh: Stir in the low-sodium soy sauce and brown sugar to the vegetables. Return the fried tempeh to the pan and toss everything together, cooking for another 2-3 minutes until the tempeh is coated in a sticky sauce and all ingredients are heated through. Stir in half of the chopped coriander.
- Prepare the rice and serve: Cook the brown rice according to the package instructions. Divide the rice between two bowls, then top with the sticky tempeh stir-fry. Garnish with the remaining coriander and serve warm.
Notes
- For less heat, remove the seeds from the red chilli before chopping.
- Lemongrass is optional but adds a lovely citrus fragrance to the dish.
- You can substitute tempeh with firm tofu if preferred.
- Use low-sodium soy sauce to keep the sodium content moderate.
- Adjust brown sugar quantity to taste for desired sweetness.
- Brown rice can be swapped for white or jasmine rice if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: tempeh stir-fry, sticky tempeh recipe, vegetarian Asian stir-fry, quick tempeh dinner, healthy tempeh recipe, tempeh and vegetables, easy stir-fry
