Tempeh & Cashew Stir-Fry with Crunchy Veggies

Prep 15 min·Cook 15 min·Total 30 min·4 servings·VEGETARIAN·285 kcal

Tempeh and cashew stir-fry with bell pepper, zucchini and carrot in a green bowl, served with rice, sesame and spring onion

Ingredients

For the stir-fry

200 gr (7 oz.) tempeh
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp teriyaki sauce
2 Tbsp cashews (roasted and salted)
1 red bell pepper
1 zucchini
1 carrot
2 spring onions
2 garlic cloves
1 piece ginger (about 2 cm / 0.8 inch, optional)
2 Tbsp vegetable oil for frying
sesame and spring onions (to garnish)

Sauce

3 Tbsp soy sauce
1 Tbsp teriyaki sauce
1 tsp rice vinegar
1 tsp maple syrup or honey
1 tsp sriracha (optional, for heat)
1 Tbsp cornstarch (dissolved in 50 ml (1/4 cup) water)

Equipment: Large pan or wok, Sharp knife, Small bowl for the sauce

Instructions

Prepare tempeh and vegetables

1.Cut the tempeh into bite-sized cubes and marinate with 1 Tbsp soy sauce, 1 Tbsp sesame oil and 1 Tbsp teriyaki sauce. Tip – steam the tempeh for 10 minutes first so it isn't bitter.
2.Cut the bell pepper, zucchini and carrot into bite-sized pieces, slice the spring onions into rings and finely chop the garlic and ginger.

Sauce

1.For the sauce, whisk together the soy sauce, teriyaki, rice vinegar, maple syrup, sriracha if using and the cornstarch dissolved in water.

Stir-fry

1.Heat the vegetable oil in a large pan or wok and fry the marinated tempeh until golden and crisp all over, then remove.
2.In the same wok, briefly fry the garlic and ginger, then add the carrot, bell pepper and zucchini and stir-fry for 4 to 5 minutes until crisp-tender.
3.Return the tempeh and add the cashews.
4.Pour in the sauce and bring to a brief boil while stirring, until it thickens and coats everything glossily.
5.Garnish with sesame and fresh spring onions and serve with rice or noodles.

Notes

Tip from my kitchen: steam the tempeh briefly before frying – it removes the slight bitterness and helps it soak up the marinade. Then fry it really crisp before the vegetables go in. I like the vegetables crisp-tender, so I add them late. For a vegan version I use maple syrup instead of honey and a vegan teriyaki sauce.

Nutrition per serving: 285 kcal · 12 g protein

MY NOTES

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