SESAME TEMPEH STIR FRY

Serving: 2

Preparation time: 30 minutes

Calories: 1153kcal Protein: 61g Carbs: 94g Fat: 56g

A twist on the classic stir-fry with rice. It's like visiting your old home... only to find it is even better than you remembered it ;)

Ingredients

- 200g tempeh (cut into cubes)

- 1 tbsp extra virgin olive oil

- 1 tbsp ginger (grated)

- 2 cloves of garlic (finely chopped)

- 1 tbsp sesame oil

- 1 tbsp rice wine vinegar

- 3 tbsp tamari

- 2 tbsp maple syrup

- 2 carrots (peeled, and cut into strips)

- 2 cups broccoli (florets)

- 1 red pepper (sliced)

- 1 tbsp sesame seeds

- 2 spring onions (sliced)

- 1 cup of brown rice (cooked)

Instructions

1 - In a pot add the rice with 2 cups of water and cook for 20 minutes.

Once ready, give it a stair and leave it aside until needed.

2 - Heat the olive oil in a pan over medium heat and cook the tempeh for about 8

minutes, until browned on each side.

3 - In the meantime, prepare the sauce by mixing ginger, garlic, sesame oil, rice

wine vinegar, tamari and maple syrup in a medium bowl.

4 - Add half the sauce to the pan with the browned tempeh, mix until coated, then remove the tempeh from the pan and set it aside.

5 - Add the carrots, broccoli and pepper, cook for 3 minutes, then add the

remaining sauce to the pan and cook for another 6 minutes or until the veggies are

tender.

6 - Next, add the tempeh back and cook until the veggies are cooked through.

To serve

In a bowl, serve the stir fry tempeh with a 3⁄4 cup of cooked rice, sesame seeds and

sliced spring onion, Enjoy!

Tips

If you have leftovers, you can refrigerate them in an airtight container for up to three days.

No tempeh? No problem - use tofu instead!

Want to take it up a notch? Add some extra topping: sliced fresh chillies, lime wedges, chopped coriander, etc.