Tempeh Stir-Fry

• porties: 3

Ingrediënten

200g tempeh, sliced into thin strips or cubes

1 tbsp olive oil or avocado oil

1 cup broccoli florets

1 capsicum (bell pepper), sliced

1 small carrot, sliced

1 cup snow peas or green beans

2 garlic cloves, minced

1 tsp grated ginger

Optional: 1 small red onion or 3–4 spring onions

Sauce

2 tbsp soy sauce (or tamari)

1 tbsp rice vinegar or lemon juice

1 tbsp natural peanut butter (healthy fats + stabilizes blood sugar)

1 tsp sesame oil (for flavour)

1–2 tsp honey, maple, or monk fruit (optional for balance)

2–3 tbsp water to thin

Optional: 1 tsp sriracha or chili flakes for spice

For serving

1–1½ cups cooked brown rice

Sesame seeds or crushed peanuts

Fresh coriander or spring onions

Instructies

Prep the tempeh: Steam the tempeh for 5 minutes (optional but reduces bitterness). Pat dry and season with a little salt + pepper.

Pan-fry the tempeh: Heat oil in a large pan or wok. Add tempeh and cook 4–5 minutes, until golden on most sides. Remove and set aside.

Cook the vegetables: In the same pan, add garlic + ginger → sauté 30 seconds. Add broccoli, carrots, and capsicum. Stir-fry 4–5 min until softened but still crisp. Add snow peas last (they cook fast).

Add tempeh back + sauce: Return tempeh to the pan. Pour in your stir-fry sauce. Toss for 2–3 minutes, allowing it to thicken and coat everything.

Serve: Spoon over cooked brown rice. Garnish with sesame seeds, spring onions, or coriander.