Sesame Tempeh Stir-Fry

Gastric Sleeve Roux-en-Y gastric bypass WLS Bariatric VLCD NZ


Loaded with plant-based protein and wholesome veggies, this dish is perfect for those on a very low-calorie diet (vlcd). Enjoy the rich flavours of sesame and the health benefits of tempeh in every mouthful.


Here's what you'll need:

    • 200g tempeh, cut into cubes
    • 1 tbsp. olive oil
    • 1 tbsp. ginger, grated
    • 2 cloves garlic, crushed
    • 1 tbsp. sesame oil
    • 1 tbsp. rice wine vinegar
    • 3 tbsp. tamari (or soy sauce)
    • 2 tbsp. maple syrup
    • 2 carrots, chopped or cut into thin strips
    • ½ broccoli head, florets
    • 1 capsicum, sliced
    • 1 tbsp. sesame seeds, to garnish
    • spring onion or chives, to garnish
    • OPTIONAL: brown rice, cooked


    Here's how to make it:

    Heat the olive oil in a pan over medium-high heat and cook the tempeh for about 6 minutes, occasionally stirring until browned on each side.

    In the meantime, prepare the sauce by mixing ginger, garlic, sesame oil, rice wine vinegar, soy sauce, and maple syrup in a bowl.

    Add half the sauce to the pan with the tempeh, mix until coated, then remove it from the pan and set it aside.

    Add the carrots, broccoli and capsicum, and remaining sauce to the pan and cook for about 5 minutes, or until veggies are tender.

    Next, add in the tempeh and cook for another 3-5 minutes or until the vegetables are cooked through.

    Once ready, serve with cooked brown rice (optional), sesame seeds, and sliced spring onion or chives.


    Nutrition per serving

     Prep Cook Kcal Fats(g) Carbs(g) Protein(g)
    10 mins 20 mins 507 13 54 17


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