This simple vegan tempeh stir fry recipe is packed full of punchy flavors such as ginger, sesame and soy sauce. It’s sticky, savory and oh-so-delicious!
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Serves: 3
Perfect For: Lunch
Here’s what you’ll need:
- 250g PlantVita Organic Tempeh / Himalayan Tempeh
- 3 tbsp. vegetable oil
- 1 inch piece fresh ginger
- 3 cloves garlic
- 3 tbsp. sesame seeds
- 3 tbsp. sesame oil
- 1.5 tbsp. dark soy sauce
- 200g green beans, cut in half
- 2 medium-sized carrots, cut into sticks
- 3 tbsp. tahini
To serve:
- jasmine rice/brown rice
Let’s get cooking:
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Heat a wok or frying pan and then add the oil
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Dice the Tempeh and add to the pan, frying until golden and caramelized
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Finely chop the ginger and garlic and add to the pan, frying until softened, then add the sesame seeds and fry until golden
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Add the sesame oil, dark soy sauce and a splash of water and stir fry together on a medium heat
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Cut the green beans in half and chop the carrots into sticks then add to the pan and cook for a couple of minutes until the veggies are cooked but still crunchy
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Mix the tahini with a splash of water to make a smooth sauce then add to the stir fry
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Serve with jasmine rice/brown rice