Name: Sticky tempeh stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2-3 tbsp vegetable oil; 200g tempeh torn into chunks; 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 you prefer); 100g mange tout sliced at an angle; 100g long-stem broccoli chopped; 2 tbsp low-sodium soy sauce; 1½ tbsp brown sugar; 15g coriander roughly chopped; 200g pouch cooked brown rice

Sticky tempeh stir-fry

Rustle up this vegan stir-fry which uses tempeh, a great source of protein made from soy beans. Quick and easy, it takes just 30 minutes to make

30 min total 10 min prep 20 min cook 2 554 cal

Instructions

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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.