Chilli tempeh stir-fry
Serves 2
Easy
Prep:
Cook:
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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- 300g long-stem broccoli
- ½ tbsp toasted sesame oil
- 150g tempehsliced and cut into 2cm cubes
- 2 garlic clovesthinly sliced
- 1 thumb-sized piece gingerpeeled and finely grated
- ½ small red chillideseeded and finely chopped
- ½ tbsp gochujang paste
- 1 tsp sesame seeds
- steamed brown riceto serve (optional)
Nutrition: Per serving
- kcal372low
- fat10g
- saturates1g
- carbs39g
- sugars4g
- fibre11g
- protein25g
- salt0.1g
Method
step 1
Boil the broccoli for 1 min 30 secs. Drain.
step 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.
step 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.
