Red Cabbage Stir-Fry with Teriyaki Tempeh

Prep 20 min·Cook 20 min·Total 55 min·3 servings·VEGAN·600 kcal

Ingredients

For the tempeh

200 gr (7 oz.) tempeh
4 Tbsp teriyaki sauce
2 tsp fresh ginger (grated)
2 tsp garlic (grated)
1 Tbsp toasted sesame oil

For the vegetables

300 gr (10.6 oz.) red cabbage
1 broccoli (small)
150 gr (5.3 oz.) green beans
2 carrots
1 red bell pepper
2 spring onions
2 Tbsp olive oil
1 Tbsp toasted sesame oil

For the teriyaki sauce

4 Tbsp teriyaki sauce
4 Tbsp soy sauce
2 tsp maple syrup
2 tsp lime juice
1 tsp cornstarch
4 Tbsp water

To serve

4 Tbsp cashews (salted)
2 Tbsp sesame seeds
salt and pepper (to taste)

Equipment: wok or large pan, 2 small bowls, fine grater, knife and cutting board, wooden spoon

Instructions

Marinate the tempeh

1.Cut the tempeh into cubes of about 2 cm (3/4 inch). Peel the ginger and garlic and grate them finely.
2.In a bowl, stir 4 Tbsp teriyaki sauce with the ginger, garlic and 1 Tbsp sesame oil, turn the tempeh cubes in it and let them marinate for 15 minutes.

Prepare the vegetables

1.Wash the vegetables. Slice the red cabbage into fine strips, divide the broccoli into small florets and cut the beans into bite-sized pieces.
2.Peel the carrots and cut them diagonally into pieces, seed the bell pepper and cut it into strips. Slice the spring onions into rings.

Stir together the sauce

1.In a small bowl, stir the teriyaki sauce, soy sauce, maple syrup, lime juice, cornstarch and water until smooth.

Fry the tempeh and vegetables

1.Heat the olive oil and sesame oil in a wok or large pan. Lift the tempeh cubes out of the marinade and fry them until golden all over.
2.Add the red cabbage, broccoli, beans, carrots and bell pepper and fry for 7 to 10 minutes, stirring now and then, until the vegetables are crisp-tender.
3.Stir the sauce once more, pour it over the vegetables and tempeh and toss everything together. Keep simmering for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy.

Serve

1.Season with salt and pepper if needed.
2.Sprinkle with the cashews and sesame seeds, garnish with the spring onions and serve straight away.

Notes

Tip from my kitchen: cut all the vegetables while the tempeh marinates, then everything in the wok goes really fast. If your pan is small, fry the tempeh in 2 batches so it gets properly crisp. Instead of green beans, snow peas or pak choi work well. We serve it with basmati rice or rice noodles, and if you like heat, add a pinch of chili flakes to the sauce.

Nutrition per serving: 600 kcal · 23 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook