Recipes / Noodles and stir-fries
Tempeh, broccoli and cashew stir-fry
Tempeh fried until deep golden, then stir-fried with broccoli, red pepper and cashews in a ginger and soy sauce. A fast, high-heat dinner with crunch.
- Time
- 20 min
- Serves
- 2
- Also
- Low carb
- Season
- Summer
Method
- Slice the tempeh 1 cm thick, then cut it into bite-size pieces. Cut the broccoli into small florets and slice the stalk thinly. Slice the pepper, crush the garlic and grate the ginger.
- Get the olive oil hot in a wok or large frying pan over a high heat. Fry the tempeh for 5 minutes, turning, until deep golden. Lift it out.
- Add the cashews to the pan and stir for 1 minute, until they colour. Lift them out too.
- Put in the sesame oil, the broccoli and the pepper with 3 tablespoons of water. Stir-fry for 5 minutes, until the broccoli is bright green and just tender.
- Add the garlic and ginger and stir for 30 seconds, then put the tempeh back and pour in the soy sauce and the juice of half the lime. Toss for 1 minute.
- Serve with the cashews on top and the rest of the lime in wedges.
Tip Fry the tempeh in the pan before the vegetables for the best colour. Keep the broccoli stalk, as it is sweet once sliced thin.
Per portion
| Energy | 491 kcal |
| Protein | 32 g |
| Carbohydrate | 20 g |
| of which sugars | 9 g |
| Fat | 30 g |
| of which saturates | 5 g |
| Fibre | 13 g |
| Salt | 2.69 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tempeh200 g
- broccoli1
- red pepper1
- cashews30 g
- garlic2 cloves
- ginger20 g
- soy sauce2 tbsp
- sesame oil1 tbsp
- olive oil1 tbsp
- lime1
