A delicious easy to make stir fry with a lovely meaty bite from the tempeh – keep any extra sauce to use as a dressing or for another stir fry
Takes 5 minutesminutes
Sweet and sour sauce;
Tamari 2 tbsp
Garlic powder 1 tbsp
Apple cider vinegar 85ml
Brown sugar 85g – approx 10 tbsp
Cornstarch 1.5 tbsp
Ketchup 4 tbsp
200gtofu or tempeh
Red bell pepper
1x pouch of cooked brown rice 250g
Thinly slice the red pepper, and peel and dice the onion. Slice the tempeh into small pieces. Roughly chop the tenderstem broccoli.
Heat a non-stick pan on high heat, once hot add 1 tablespoon of oil and add the red pepper and onion and fry for 2-3 minutes until they start to brown, ensuring to stir regularly.
In a separate saucepan add all ingredients for the sweet and sour sauce and put on a high heat, cook and bring to a boil, stirring regularly to avoid burning with a whisk. Once it comes to a boil reduce the heat to a low heat. This should take 2-3 minutes, turn off the heat once the sauce has a lovely smooth thick texture.
Remove the fried onions and peppers from the non stickpan and add the tempeh and cook it for 2 minutes moving around the hot pan, the goal is to sear the tempeh so it has a slight golden colour on each of its sides. Add the tenderstem broccoli and a pinch of salt and cook for a further minute, stirring regularly. Once the tempeh is slightly seared or going golden in colour add in half the sauce to the tempeh and tenderstem broccoli and spread it around, add in the fried onions and peppers and stir well so the sauce is well distributed. Taste and adjust the seasoning to your liking.
Serve with your favourite cooked grain of choice and some kimchi or sauerkraut