Hello lovelies, when it needs to be quick yet properly filling, I almost always end up at this tempeh and cashew stir-fry with crunchy veggies. It's ready in about 30 minutes, packed with protein and, with that glossy teriyaki sauce, so good that even the tempeh sceptics at our table are won over.
The most important trick with tempeh: I steam the cubes briefly first, which removes the slight bitterness and helps them soak up the marinade of soy sauce, sesame oil and teriyaki. Then I fry them golden and crisp all over – that turns them into the secret star of the pan.
Then come the vegetables: I fry the bell pepper, zucchini and carrot only briefly so they stay nicely crisp-tender. Back into the pan go the tempeh and roasted cashews, plus the sauce, which thickens as you stir and coats everything glossily. The cashews give that essential crunch.
We serve the stir-fry with rice, which soaks up the sauce – but noodles work just as well. If you love Asian pan and wok dishes, do try my vegan lettuce wraps with tempeh, kohlrabi and hoisin, the quick wok stir-fry noodles and my warming vegan umami ramen.
