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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
Serves: 
4

ingredients

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

instructions

Heat oil in a wok over medium-high heat. Cook the onion, lemongrass, chilli, ginger and garlic for 1 minute or until fragrant.

Add the Tempeh Mince and cook for 4-5 minutes, until cooked through.

Add curry paste and cook, stirring, for 1-2 minutes, until fragrant.

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.

Serve on rice noodles, topped with the remaining basil.

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