Sesame Tempeh Stir-Fry
Ingredients
- 7 ounces tempeh (200g) (cut into cubes)
- 1 tablespoon olive oil
- 1 tablespoon ginger (grated)
- 2 cloves garlic (crashed)
- 1 tablespoon sesame oil
- 1 tablespoon ric wine vinegar
- 3 tablespoons tamari (or soy sauce)
- 2 tablespoons maple syrup
- 2 carrots (chopped or cut into thin strips)
- 1/2 broccoli head (florets)
- 1 bell pepper (sliced)
- 1 tablespoon sesame seeds (to garnish)
- spring onion or chives (to garnish)
- 3 cups brown rice (585g) (cooked)
Instructions
- Heat the olive oil in a pan over medium-high heat and cook the tempeh for about 6 minutes, occasionally stirring until browned on each side.
- In the meantime, prepare the sauce by mixing ginger, garlic, sesame oil, rice wine vinegar, soy sauce, and maple syrup in a bowl.
- Add half the sauce to the pan with the tempeh, mix until coated, then remove it from the pan and set it aside.
- Add the carrots, broccoli and pepper, and remaining sauce to the pan and cook for about 5 minutes, or until veggies are tender.
- Next, add in the tempeh and cook for another 3-5 minutes or until the vegetables are cooked through
- Once ready, serve with ¾ cup cooked brown rice, sesame seeds, and sliced spring onion or chives.