Tempeh Stir-Fry with Peanut Sauce
Ingredients
- 3 tbsp crunchy peanut butter
- 2 tbsp tamari
- 1 tsp garlic and ginger paste
- 1 tsp crispy chilli oil
- 1/2 lime
- 1 tbsp sesame oil
- 200g tempeh
- 1 tbsp vegetable oil
- 1 tbsp rice vinegar
- 1/2 red onion
- 1 yellow pepper
- 100g tenderstem broccoli
- noodles or rice, to serve
- 30g salted peanuts, to serve
- 15g coriander, to serve
Preparation
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 1/2 cm strips and toss to coat in the sauce.
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.
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.
Serve with noodles or rice, and scatter over the chopped peanuts and coriander to serve.
