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Chilli tempeh stir-fry served in a bowl

Chilli tempeh stir-fry

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal372
fat10g
saturates1g
carbs39g
sugars4g
fibre11g
protein25g
salt0.1g
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Ingredients

  • 300g long-stem broccoli
  • ½ tbsp toasted sesame oil
  • 150g tempeh , sliced and cut into 2cm cubes
  • 2 garlic cloves , thinly sliced
  • 1 thumb-sized piece ginger , peeled and finely grated
  • ½ small red chilli , deseeded and finely chopped
  • ½ tbsp gochujang paste
  • 1 tsp sesame seeds
  • steamed brown rice , to serve (optional)

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.

Goes well with

Recipe from July 2019, July 2019

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Overall rating

Rating: 4 out of 5.6 ratings
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