Tempeh and vegetable stir-fry

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    • Preparation time: 10
    • Cooking time: 5
    • Serves: 6

    Ingredients

    • 1 tbs olive oil
    • 300g tempeh, cut into 1cm cubes
    • 1 red onion, halved and sliced lengthways
    • 5cm ginger, peeled and cut into matchsticks
    • 3 cloves garlic, sliced
    • ¼ cup vegetarian oyster sauce
    • 2 carrots, peeled, halved and sliced on the diagonal
    • 1 bunch broccolini, cut into 6cm lengths

    Method

    1. Heat the oil in a wok over a high heat. Add the tempeh, onion, ginger and garlic and stir-fry for 3 minutes or until the tempeh begins to colour.
    2. Add the vegetarian oyster sauce, carrots and broccolini. Stir fry for 2 minutes or until the vegetables are tender crisp.
    3. Serve immediately with steamed brown rice and sprinkle with chopped, toasted cashews.

    Tips

    • Firm tofu can be used instead of tempeh if desired.

    Nutrition Information

    PER SERVE: Energy (kJ) 1220; Cal 292; Protein (g) 13; Fat (g) 20; Saturated fat (g) 3.0; Carbohydrate (g) 12; Sugars (g) 5.0; Fibre (g) 4.7; Sodium (mg) 522; Potassium (mg) 514; Calcium (mg) 68; Iron (mg) 5.3

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