Sesame tempeh stir-fry

Loaded with plant-based protein and wholesome veggies, with the rich flavours of sesame and 17g of protein a serve.

Tempeh is one of the best plant proteins going, which is why it sits at the top of our 10 of the best plant-based proteins. For more from the same pan, the quick vegetable stir fry is the lighter version and the chicken orange stir fry if you want meat.

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, stirring occasionally until browned on each side.

In the meantime, prepare the sauce by mixing the ginger, garlic, sesame oil, rice wine vinegar, tamari 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, capsicum and remaining sauce to the pan and cook for about 5 minutes, or until the veggies are tender.

Next, add the tempeh back in and cook for another 3 to 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