How To Make Chilli Tempeh Stir-Fry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tbsp vegetable oil
- 8 oz tempeh, cut into thin strips
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 3 tbsp soy sauce
- 2 tbsp sriracha sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp cornstarch, mixed with 1 tbsp water
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
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Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Add the tempeh and cook until crispy and golden brown, about 5 minutes. Remove from the skillet and set aside.
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In the same skillet, add the remaining 1 tbsp of oil and sauté the bell pepper and onion until they start to soften, about 3 minutes. Add the garlic and ginger and cook for another minute.
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In a small bowl, whisk together the soy sauce, sriracha sauce, maple syrup, rice vinegar, and cornstarch mixture. Pour the sauce into the skillet and stir to coat the vegetables.
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Add the cooked tempeh back into the skillet and toss to coat with the sauce. Cook for another 2-3 minutes, until everything is heated through.
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Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.
Nutrition
- Calories : 298kcal
- Total Fat : 16g
- Saturated Fat : 2g
- Sodium : 971mg
- Total Carbohydrates : 23g
- Dietary Fiber : 4g
- Sugars : 8g
- Protein : 14g
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