Spicy and Crispy Tempeh and Veggie Stir-Fry

with Jasmine Rice

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Vegan
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Vegan
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Instructions

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1 Prep ingredients

Cut tempeh to thin slices, then to sticks and finally to small cubes. Peel and mince shallots and garlic. Peel and grate ginger. Chop spring onions. Peel and cut carrots to very small cubes. Separate broccoli to small florets. Cut sugar snap peas to diagonal pieces. Remove chilli stems (and seeds, if you prefer a milder heat) and mince chillis.

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2 Boil rice

Rinse and drain jasmine rice and combine with water and salt in a pot. Bring to a boil. Stir once, cover, and reduce the heat to low. Simmer for 10 minutes, until the water is absorbed. Turn the heat off but let the pot stand on the stove, covered, for 10 minutes. Fluff with fork before serving.

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3 Fry tempeh

Heat oil in a large pan. Fry tempeh for 6–8 minutes until nicely browned and crispy. Set aside.

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4 Stir and fry

Fry shallots, carrots and broccoli for 3–5 minutes. Add garlic, ginger, spring onion and chilli, fry for 2 minutes (reserve some of the chilli and spring onion for garnishing). Add sugar snaps, edamame, soy sauce, rice vinegar and agave syrup, cook for 2–3 minutes. Season with salt and pepper. Add the peanuts. Serve the stir-fry over cooked jasmine rice. Garnish with spring onion and chilli.

Tips for fussy eaters

Separate a batch and keep the chilli mild.

Pro tip

If you have sesame oil in the pantry, use it for frying the tempeh.

Lots of great flavours and textures in one satisfying bowl!

Cooking Time: 25 min

Cals 1029 · Prot 46.2 · Carbs 137.5 · Fat 36.9

Ingredients

Number of people

Stir-fry

Tempeh 140 Grams
Shallots 1 Pieces
Garlic cloves 3 Pieces
Ginger 35 Grams
Spring onion 50 Grams
Carrot 1 Pieces
Broccoli 300 Grams
Sugar snap peas 100 Grams
Red chilli, large 2 Pieces
Shelled edamame 200 Grams
Olive oil 2 Tbsp
Soy sauce 20 ML
Rice vinegar 15 ML
Agave syrup 15 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Salted peanuts 30 Grams

Rice

Jasmine rice 200 Grams
Water 350 ML
Salt 0.5 Tsp

Lots of great flavours and textures in one satisfying bowl!

Cooking Time: 25 min

Cals 1029 · Prot 46.2 · Carbs 137.5 · Fat 36.9

Instructions

photo

1 Prep ingredients

Cut tempeh to thin slices, then to sticks and finally to small cubes. Peel and mince shallots and garlic. Peel and grate ginger. Chop spring onions. Peel and cut carrots to very small cubes. Separate broccoli to small florets. Cut sugar snap peas to diagonal pieces. Remove chilli stems (and seeds, if you prefer a milder heat) and mince chillis.

photo

2 Boil rice

Rinse and drain jasmine rice and combine with water and salt in a pot. Bring to a boil. Stir once, cover, and reduce the heat to low. Simmer for 10 minutes, until the water is absorbed. Turn the heat off but let the pot stand on the stove, covered, for 10 minutes. Fluff with fork before serving.

photo

3 Fry tempeh

Heat oil in a large pan. Fry tempeh for 6–8 minutes until nicely browned and crispy. Set aside.

photo

4 Stir and fry

Fry shallots, carrots and broccoli for 3–5 minutes. Add garlic, ginger, spring onion and chilli, fry for 2 minutes (reserve some of the chilli and spring onion for garnishing). Add sugar snaps, edamame, soy sauce, rice vinegar and agave syrup, cook for 2–3 minutes. Season with salt and pepper. Add the peanuts. Serve the stir-fry over cooked jasmine rice. Garnish with spring onion and chilli.

Tips for fussy eaters

Separate a batch and keep the chilli mild.

Pro tip

If you have sesame oil in the pantry, use it for frying the tempeh.

Ingredients

Number of people

Stir-fry

Tempeh 140 Grams
Shallots 1 Pieces
Garlic cloves 3 Pieces
Ginger 35 Grams
Spring onion 50 Grams
Carrot 1 Pieces
Broccoli 300 Grams
Sugar snap peas 100 Grams
Red chilli, large 2 Pieces
Shelled edamame 200 Grams
Olive oil 2 Tbsp
Soy sauce 20 ML
Rice vinegar 15 ML
Agave syrup 15 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Salted peanuts 30 Grams

Rice

Jasmine rice 200 Grams
Water 350 ML
Salt 0.5 Tsp
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