Easy Tempeh Stir Fry
Meal prep friendly, easy, Tempeh stir fry!
Tempeh is not something I cook with a lot, in fact, it's very rarely. But I really enjoyed experimenting with it and combined with one of my favourites marinades, some veggies and rice it was delicious!
If you're really not a fan of Tempeh you could sub it out for chicken or your other favourite protein source
1 cup of rice (or 2 1/2 cups cooked rice which is roughly 5 microwave rice cups)
1 tsp extra virgin olive oil
600g stir fry veg mix or mixed veggies (I used coles Supergreen Stir Fry and Superfood Stir Fry mixes)
2 tbsp minced ginger
2 tsp minced garlic
1/4 cup salt-reduced soy sauce or tamari
1 tbsp rice wine vinegar
1/3 cup water
1/2 tsp salt
1/2 tsp pepper
1/3 cup cashews
For gluten-free make sure to use a gluten-free tamari and tempeh.
Add the rice and 1 1/2 cups of water to a small saucepan and bring to the boil. Once it's boiling reduce to a simmer and continue cooking for 12 minutes or until the water is evaporated
Chop the tempeh into 3cm cubes. Add the olive oil to a large frying pan or wok over medium to high heat. Once hot add the tempeh and cook for 2-3 minutes. Add the veggies to the pan and cook until soft (roughly 6-8 minutes) stirring every so often.
Next, mix the ginger, garlic, soy sauce, rice wine vinegar, water, salt and pepper together in a small bowl or jug. Pour into the pan and mix through. Once mixed through remove the pan from the heat and serve with the rice topped with the cashews.
Calories: 370, Protein: 20.6g, Carbohydrates: 36.8g, Fat: 12.6g