Sweet & Sour Tempeh Stir Fry in 5 Mins
A quick, delicious stir-fry with a meaty bite from the tempeh. Save any extra sauce for a dressing or to use in future stir-fries.
Takes 5 minutes
Serves 2
Ingredients
Sweet & Sour Sauce
- 2 tbsp tamari
- 1 tbsp garlic powder
- 85 ml apple cider vinegar
- 85 g brown sugar approx. 10 tbsp
- 1.5 tbsp cornstarch
- 4 tbsp ketchup
For the Stir Fry
- 1 tbsp oil
- 200 g tempeh or tofu
- 1 red bell pepper thinly sliced
- 1 medium onion peeled and diced
- 200 g tenderstem broccoli roughly chopped
- Pinch of salt
- 1 x 250g pouch of cooked brown rice
Instructions
- Prepare the Vegetables:Thinly slice the red bell pepper and dice the onion. Slice the tempeh into small pieces. Roughly chop the tenderstem broccoli.
- Cook the Vegetables:Heat a non-stick pan on high heat. Add 1 tbsp of oil and sauté the red pepper and onion for 2-3 minutes until they start to brown, stirring regularly.
- Make the Sweet & Sour Sauce:In a separate saucepan, combine all the sauce ingredients. Cook over high heat, stirring regularly to avoid burning. Bring the sauce to a boil, then reduce to low heat, stirring until it thickens to a smooth texture (2-3 minutes). Remove from heat once done.
- Cook the Tempeh:Remove the fried onion and pepper from the pan. Add the tempeh to the hot pan and cook for 2 minutes, moving it around to sear each side until golden. Add the tenderstem broccoli and a pinch of salt, cooking for 1 more minute and stirring regularly.
- Combine and Finish:Add half the sauce to the pan with the tempeh and broccoli, ensuring it’s evenly distributed. Return the onions and peppers to the pan and stir everything together. Taste and adjust seasoning if needed.
- Serve:Serve with cooked brown rice and garnish with kimchi or sauerkraut, if desired.