Tempeh Stir-Fry

Storing and Planning Ahead

Keeps in the fridge for up to 3 days. Reheat in a hot pan with a splash of water.

Tempeh Stir-Fry: The Method

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1. Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Add the tempeh and cook for 4 minutes, turning now and then, until deep golden on most sides. Move to a plate.

   Mark done Start 4 min timer

2. Add the remaining oil and the green beans and stir-fry for 3 minutes. Add the pepper and stir-fry for 2 minutes more.

   Mark done Start 3 min timer

3. Add the garlic, ginger, chilli and coriander and stir-fry for 30 seconds. Pour in the soy sauce, lime juice and water and let it bubble for 1 minute.

   Mark done Start 30 sec timer

4. Return the tempeh to the pan and toss for 1 minute to coat. Scatter with the cilantro and serve.

   Mark done Start 1 min timer

Worth Knowing

• Leave the tempeh undisturbed for the first minute so it can form a crust before you turn it.
• If you like less heat, remove the chilli seeds or use half a chilli.
• Cut the green beans into short pieces so they cook through in the time the pepper needs.

What to Put Next to It

Cauliflower rice · A cucumber salad · Steamed pak choi

Swaps and Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Questions About Tempeh Stir-Fry

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.