Tempeh and Vegetable Stir-Fry
A quick one-pan dinner: crispy tempeh, broccoli and pepper with ginger, garlic and sesame.
Zubereitung
Slice the tempeh about 1 cm thick, break the broccoli into small florets and cut the pepper and courgette into strips.
Finely grate the garlic and ginger and mix with the tamari and rice vinegar.
Heat 1 tbsp oil in a large pan and fry the tempeh for 6–8 minutes in total until golden on both sides, then remove.
Fry the broccoli in the remaining oil for 3 minutes, add 2 tbsp water, cover and steam for 2 minutes.
Add the pepper, courgette and chilli and stir-fry for another 3–4 minutes – the vegetables should stay crisp.
Return the tempeh, pour in the tamari sauce and toss for a minute until it coats the vegetables.
Drizzle with sesame oil, sprinkle with sesame seeds and sliced spring onion and serve immediately.
Tempeh is fermented whole soybeans, providing complete plant protein as well as fibre. Plenty of vegetables and little starch make this a filling dinner with a low glycaemic load.
If you cannot find tempeh, use firm tofu – press it between tea towels for 10 minutes before frying. You can chop the vegetables a day ahead and keep them in a container in the fridge.
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