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Thai Tempeh Stir-Fry

If you fancy trying something new, look no further than this naturally delicious Thai Tempeh Stir-fry. Packed with flavour and spice and very easy to whip together, you may just stumble across a new family favourite.

50 min


  • 1 tablespoon peanut oil
  • 1 thinly sliced red onion
  • 1 tablespoon finely chopped lemongrass
  • 1 long finely chopped red chilli
  • 1 tablespoon finely chopped ginger
  • 2 finely chopped garlic cloves
  • 2 x 180g packs of Tempeh Mince
  • 2 tablespoons vegan Massaman Curry Paste
  • 100g green beans cut into 5cm lengths
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 cup Thai basil leaves
  • Cooked thin rice noodles to serve


  1. Heat oil in a wok over medium-high heat. Cook the onion, lemongrass, chilli, ginger and garlic for 1 minute or until fragrant.
  2. Add the Tempeh Mince and cook for 4-5 minutes, until cooked through.
  3. Add curry paste and cook, stirring, for 1-2 minutes, until fragrant.
  4. Add the beans, soy sauce, lime juice and sugar, and cook, stirring, for 1-2 minutes or until the beans are just tender. Stir in half the basil.
  5. Serve on rice noodles, topped with the remaining basil.
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