Tempeh and vegetable stir-fry

Current rating: 5 (2 ratings)
Serves 6
Prep 10
Cook 5
Tempeh, made from fermented whole soy beans, is a great source of protein and probiotics, and low in saturated fat. Combining it with ginger and garlic produces a tasty, simple, nutritious dish.

Description

Tempeh, made from fermented whole soy beans, is a great source of protein and probiotics, and low in saturated fat. Combining it with ginger and garlic produces a tasty, simple, nutritious dish.
  • 1 tbs olive oil
  • 300g tempeh, cut into 1cm cubes
  • 1 red onion, halved and sliced lengthways
  • 5cm ginger, peeled and cut into matchsticks
  • 3 cloves garlic, sliced
  • ¼ cup vegetarian oyster sauce
  • 2 carrots, peeled, halved and sliced on the diagonal
  • 1 bunch broccolini, cut into 6cm lengths

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Heat the oil in a wok over a high heat. Add the tempeh, onion, ginger and garlic and stir-fry for 3 minutes or until the tempeh begins to colour.
  2. Add the vegetarian oyster sauce, carrots and broccolini. Stir fry for 2 minutes or until the vegetables are tender crisp.
  3. Serve immediately with steamed brown rice and sprinkle with chopped, toasted cashews.

Tips

  • Firm tofu can be used instead of tempeh if desired.

Tips

  • Firm tofu can be used instead of tempeh if desired.

Nutrition Information