Stir-Fried Tempeh with Thai Basil and Chilli
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Ingredients
- 300 g tempeh
- 4 garlic cloves
- 3 fresh red chillies
- 2 fresh green chillies
- 2 tbsp soy sauce
- 1 tsp palm sugar
- 20 g fresh thai basil leaves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 229 kcal
- Protein
- 15.7 g
- Carbohydrate
- 8.1 g
- of which sugars
- 3.4 g
- Fat
- 15 g
- of which saturates
- 2.2 g
- Fibre
- 4.2 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the tempeh into small cubes.
- 2
Crush the garlic and finely chop the red and green chillies.
- 3
Heat the vegetable oil in a wok over a high heat and fry the tempeh for 4 minutes until golden on most sides.
- 4
Add the garlic and chillies and stir-fry for 1 minute until fragrant.
- 5
Season with the soy sauce and palm sugar.
- 6
Stir in the thai basil leaves until wilted and serve with jasmine rice.
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