Name: Tempeh and Vegetable Stir-Fry
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g tempeh; 250 g broccoli; 1 red pepper; 1 small courgette (about 200 g); 2 spring onions; 2 garlic cloves; 2 cm fresh ginger; 2 tbsp tamari (gluten-free soy sauce); 1 tbsp rice vinegar; 2 tbsp olive oil; 1 tsp toasted sesame oil; 1 tbsp sesame seeds; 1/2 chilli (to taste)

Method

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.

Why it is a biohack

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.

Tip & swap

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.

Buying ready-made ingredients?Check E-numbers and hidden sugars on the label

Tempeh and Vegetable Stir-Fry

Method

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