Gluten free, Dairy free, Protein
Ingredients (serves 3 – 4)
2 Tbsp coconut oil
300 g tempeh, halved horizontally to create 2 thin slabs, each cut into 8 rectangular pieces
1 medium red onion, peeled & cut into eighths
2 cloves garlic, chopped
2 cm piece ginger, grated
1 stalk lemongrass, trimmed, quartered & bruised
½ large chilli, seeded & chopped (optional)
1 large carrot, scrubbed, halved lengthways & cut into half-moons
2 cobs corn, kernels removed
100 g snow peas (a large handful), stringed & halved on an angle
¼ cup Vietnamese mint leaves (substitute regular mint or coriander)
3 Tbsp tamari
2 tsp coconut palm sugar
1 tsp toasted sesame oil
1 lime, quartered
brown rice or rice noodles, to serve
1. Combine tamari, palm sugar & sesame oil in a small jar and shake to combine. Set aside.
2. Heat a wok or large fry pan over medium-high heat. Add 1 tablespoon of the coconut oil and swirl to coat then carefully add the tempeh. Fry for about 2 to 3 minutes on each side or until golden. Remove tempeh from the pan to a plate lined with kitchen towel and set aside.
3. Wipe down the wok or fry pan with kitchen towel and return to the hob. When hot add the remaining oil. Swirl to coat then add the onion and cook for about 2 minutes or until it starts to colour, breaking it up as you go. Add the garlic, ginger, lemongrass and chilli and cook for about 15 seconds then add the carrot, corn kernels and snow peas. Cook, stirring constantly for about 2 minutes, until the vegetables brighten; if they begin to stick add a tablespoon of water. Add the tempeh back into the pan with the tamari sauce and toss so that everything is coated. When the tempeh is warm turn off the heat, discard the lemongrass and fold through the herbs.
4. Serve the stir fry immediately with lime and rice or noodles.