Thai Tempeh Stir-Fry
If you fancy trying something new, look no further than this naturally delicious Thai Tempeh Stir-fry. Packed with flavour and spice and very easy to whip together, you may just stumble across a new family favourite.
50 min
Serves:
4
ingredients
- 1 tablespoon peanut oil
- 1 thinly sliced red onion
- 1 tablespoon finely chopped lemongrass
- 1 long finely chopped red chilli
- 1 tablespoon finely chopped ginger
- 2 finely chopped garlic cloves
- 2 x 180g packs of BBQ Tempeh Pieces
- 2 tablespoons vegan Massaman Curry Paste
- 100g green beans cut into 5cm lengths
- 1 1/2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 cup Thai basil leaves
- Cooked thin rice noodles to serve
instructions
- Heat oil in a wok over medium-high heat. Cook the onion, lemongrass, chilli, ginger and garlic for 1 minute or until fragrant.
- Add the BBQ Tempeh Pieces and cook for 4-5 minutes, until cooked through.
- Add curry paste and cook, stirring, for 1-2 minutes, until fragrant.
- Add the beans, soy sauce, lime juice and sugar, and cook, stirring, for 1-2 minutes or until the beans are just tender. Stir in half the basil.
- Serve on rice noodles, topped with the remaining basil.
instructions
- Heat oil in a wok over medium-high heat. Cook the onion, lemongrass, chilli, ginger and garlic for 1 minute or until fragrant.
- Add the BBQ Tempeh Pieces and cook for 4-5 minutes, until cooked through.
- Add curry paste and cook, stirring, for 1-2 minutes, until fragrant.
- Add the beans, soy sauce, lime juice and sugar, and cook, stirring, for 1-2 minutes or until the beans are just tender. Stir in half the basil.
- Serve on rice noodles, topped with the remaining basil.
make it with
BBQ Tempeh Pieces
VIEW this product >
