For dinner last night, I wanted to try something with my home-made tempeh, so I came up with this:
Very tasty, and extremely quick and easy to make.
I didn’t measure most of the ingredients, I’m afraid, but just judged them by eye – I’m sure you can figure out how much tempeh and broccoli you feel like eating though. So, here goes:
Stir-fried Tempeh with Broccoli, Garlic and Chilli (Serves 2)
- Tempeh, chopped into 1″ cubes
- Broccoli, broken into similar sized florets
- 1 onion, sliced
- 4 cloves garlic, sliced thinly
- 1 red chilli, sliced
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- Oil for cooking
Steam the broccoli until just tender, then quickly cool it in cold water to stop it cooking further or discolouring.
Heat some oil in a wok or frying pan and stir-fry the tempeh until lightly browned. Remove the tempeh from the pan and put to one side. Add a little more oil and stir-fry the garlic and chilli for about a minute until the garlic becomes a light golden colour. Add the onions and stir-fry for a couple more minutes. Add the tempeh and broccoli and stir to mix, then add the soy sauce and cook for a few more minutes.
Serve with plain, boiled rice.