Sticky tempeh stir-fry

• vegetable oil↗2-3 tbsp tbsp
• tempeh↗200g g

  torn into chunks

• red onion↗1 pcs

  finely sliced

• garlic cloves↗3 pcs

  roughly chopped

• lemongrass1 stick of pcs

  chopped into thirds (optional)

• ginger↗2cm piece of cm

  peeled and roughly chopped

• red chilli↗1 pcs

  roughly chopped (deseeded if you prefer)

• mange tout↗100g g

  sliced at an angle

• long-stem broccoli↗100g g

  chopped

• low-sodium soy sauce↗2 tbsp tbsp
• brown sugar↗1½ tbsp tbsp

  1½ tbsp

• coriander15g g

  roughly chopped

• cooked brown rice↗200g pouch g

  pouch

Step-by-step instructions

1. 1

   Heat 2 tbsp of the oil in a wok or large frying pan over a high heat. Once shimmering, fry the tempeh for 3-4 mins until golden and charred at the edges. Remove from the pan and drain on kitchen paper.

2. 2

   Add a drizzle of oil to the pan if it’s dry, then fry the onion for 3-4 mins, stirring continuously. Once softened, add the garlic, lemongrass (if using), ginger and chilli. Cook for 3 mins, stirring frequently until fragrant.

3. 3

   Toss through the mange tout and broccoli, then pour 50ml water into the pan to create steam. Cook for 3-4 mins. Add the soy sauce and brown sugar. Return the tempeh to the pan and toss to combine, cooking 2-3 mins more until everything is tender and sticky. Stir in half the coriander.

4. 4

   Cook the rice following pack instructions, then divide between two bowls. Top with the stir-fry and remaining coriander.