Chilli tempeh stir-fry

Chilli tempeh stir-fry. Thinly sliced, Sliced and cut into 2cm cubes, Raw broccoli.

Esther Clark

10 + 45 min · 2

Ingredients

• 6 g Thinly sliced
• 150 g Sliced and cut into 2cm cubes
• 300 g Raw broccoli
• 200 g To serve
• 5 g peeled and finely grated
• 5 g Sesame seeds
• 5 g Sesame oil
• 2 g deseeded and finely chopped
• 5 g you can use gochujang paste
• 30 g For the chilli sauce

Preparation

1. Start cooking the brown rice in a separate pan according to the packet, allowing about 40–45 minutes. Prepare the stir-fry while it cooks. Boil the broccoli for 1 minute, then drain.
2. Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 minutes, then put on a plate.
3. Fry the garlic, ginger and chilli for 2 minutes. Tip in the broccoli and toss.
4. Mix the chilli sauce or gochujang with 2 tablespoons of water. Return the tempeh to the pan, add the sauce and sesame seeds and cook for 2 minutes.
5. Serve with rice, as you like.