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 long-stemmed 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 long-stemmed 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.