Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
For the sauce
- 1teaspoons ginger, peeled and grated
- 1tablespoons maple syrup
- 4tablespoons peanut butter
- 2tablespoons soy sauce (reduced salt)
- 1teaspoons rice wine vinegar
- 1/2 medium red chilli, diced
- 225grams tempeh, cut into cubes
- 1tablespoons sesame oil
- 300grams broccoli, chopped into small florets
- 1 large carrot, peeled
- 1 large zucchini
- 2 large spring onions, sliced, green tips reserved
- 30grams peanuts, salted, chopped
Nutrition per serving
1470kJ / 350Cal
1470 Kilojoules or 350 Calories
17% of daily energy intake*
Protein
17.4grams
Fat
21.9grams
Carbs
21.4grams
Sugars
14.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Tempeh replaces chicken in this classic satay stir fry, best served with rice.
Method
Step 1 of 5
Whisk together the ingredients for the sauce in a bowl with 2-3 tablespoons of water to loosen and set aside.
Step 2 of 5
Heat half the oil in the wok on a medium high heat and fry the tempeh cubes on all sides until crisp and golden, about 4 minutes. Add a third of the sauce to the wok and cook for 2 minutes until absorbed by the tempeh. Remove from the wok and set aside.
Step 3 of 5
Using a vegetable peeler, slice the carrot and zucchini lengthways into pappardelle style ribbons. Add the remaining oil and broccoli to the wok and fry for 3-4 minutes to soften, then stir in the zucchini and carrot ribbons and cook for 2 more minutes.
Step 4 of 5
Add the tempeh back into the wok, then stir in the remaining peanut sauce and cook for 1 more minute, tossing to coat everything well.
Step 5 of 5
Serve in bowls with rice and sliced spring onions and crushed peanuts on top.
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