Chilli tempeh stir-fry served in a bowl

Chilli tempeh stir-fry

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(3 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

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

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal372
  • fat10g
  • saturates1g
  • carbs39g
  • sugars4g
  • fibre11g
  • protein25g
  • salt0.1g
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  • 300g long-stem broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • ½ tbsp toasted sesame oil
  • 150g tempeh, sliced and cut into 2cm cubes



    Originally devised in Indonesia, tempeh is made from cooked soya beans that are then fermented…

  • 2 garlic cloves, thinly sliced
  • 1 thumb-sized piece ginger, peeled and finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ small red chilli, deseeded and finely chopped
  • ½ tbsp gochujang paste
  • 1 tsp sesame seeds
  • steamed brown rice, to serve (optional)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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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