Tempeh stir-fry

Name: Tempeh stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 3 tbsp crunchy peanut butter; 2 tbsp tamari; 1 tsp garlic and ginger paste; 1 tsp crispy chilli oil; ½ lime; 1 tbsp sesame oil; 200g tempeh; 1 tbsp vegetable oil; 1 tbsp rice vinegar; ½ red onion, thinly sliced; 1 yellow pepper, deseeded and thinly sliced; 100g tenderstem broccoli, trimmed and halved; noodles or rice , to serve; 30g salted peanuts, roughly chopped, to serve; 15g coriander, roughly chopped, to serve

Preparation and cooking time
- Prep:10 mins
- Cook:15 mins
Easy
Serves 2

Ingredients

3 tbsp crunchy peanut butter
2 tbsp tamari
1 tsp garlic and ginger paste
1 tsp crispy chilli oil
½ lime
1 tbsp sesame oil
200g tempeh
1 tbsp vegetable oil
1 tbsp rice vinegar
½ red onion, thinly sliced
1 yellow pepper, deseeded and thinly sliced
100g tenderstem broccoli, trimmed and halved
noodles or rice, to serve
30g salted peanuts, roughly chopped, to serve
15g coriander, roughly chopped, to serve

Method

STEP 1
Whisk together the peanut butter, tamari, garlic paste, chilli oil, lime juice, half the sesame oil and 1 tbsp water in a large bowl. Cut the tempeh into ½cm strips and toss to coat in the sauce.
STEP 2
Heat the remaining sesame oil in a large non-stick pan and cook the tempeh for 4-5 mins, turning occasionally, until crispy all over. Remove with a slotted spoon.
STEP 3
Add the vegetable oil and rice vinegar to the peanut sauce, then scrape out into the pan. Add the veg and cook for 3-4 mins or until just tender, then stir in the tempeh. Cook for 1 min, stirring until well combined.
STEP 4
Serve with noodles or rice, and scatter over the chopped peanuts and coriander to serve.