Rustle up this vegan stir-fry which uses tempeh, a great source of protein made from soy beans. Quick and easy, it takes just 30 minutes to make
Prep:10 mins
Serves 2
2-3 tbsp vegetable oil200g tempeh, torn into chunks1 red onion, finely sliced3 garlic cloves, roughly chopped1 stick of lemongrass, chopped into thirds (optional)2cm piece of ginger, peeled and roughly chopped1 red chilli, roughly chopped (deseeded if you prefer)100g mange tout, sliced at an angle100g long-stem broccoli, chopped2 tbsp low-sodium soy sauce1½ tbsp brown sugar15g coriander, roughly chopped200g pouch cooked brown rice
STEP 1Heat 2 tbsp of the oil in a wok or large frying pan over a high heat. Once shimmering, fry the tempeh for 3-4 mins until golden and charred at the edges. Remove from the pan and drain on kitchen paper.STEP 2Add a drizzle of oil to the pan if it’s dry, then fry the onion for 3-4 mins, stirring continuously. Once softened, add the garlic, lemongrass (if using), ginger and chilli. Cook for 3 mins, stirring frequently until fragrant.STEP 3Toss through the mange tout and broccoli, then pour 50ml water into the pan to create steam. Cook for 3-4 mins. Add the soy sauce and brown sugar. Return the tempeh to the pan and toss to combine, cooking 2-3 mins more until everything is tender and sticky. Stir in half the coriander.STEP 4Cook the rice following pack instructions, then divide between two bowls. Top with the stir-fry and remaining coriander.
