I love this stir fry because is so quick and easy. The peanut sauce is really what makes it extra special and super flavourful. It’s the perfect dish for a midweek dinner and it makes great leftovers for the next day. Feel free to use whatever vegetables you have on hand.

Serve 2

Ingredients:

For the tempeh:

200g of tempeh – cut into cubes 

2 tbsp of tamari or soy sauce 

1/2 tbsp of rice vinegar 

1 tbsp of toasted sesame seeds oil 

1 tsp of maple syrup 

For the peanut sauce:

3 tbsp of runny peanut butter 

1 tbsp of tamari or soy sauce 

1 tbsp of lime juice 

1/2 tbsp of chilli sauce 

1 tsp of maple syrup 

For the rest of the stir fry:

250g of cooked quinoa 

1 small red onion or half of a medium one – cut into thin slices 

2 garlic cloves – crushed 

A thumb size piece of ginger – finely grated 

1 red chilli – finely chopped 

1 carrot – cut into thin matchsticks 

1 red bell pepper – cut into thin slices 

A handful of finely sliced white cabbage 

A handful of chopped kale or savoy cabbage 

Serve with:

A sprinkle of chopped coriander and an harmful of chopped spring onion.

In a large bowl mix together the tamari sauce, rice vinegar, sesame seeds oil and maple syrup. Add in the tempeh cubes and combine them with the marinade. Leave the tempeh marinating for 30 minutes in the fridge. 

Add the tempeh to a large frying pan on a medium heat. Make sure to save any leftover marinade left at the bottom of the bowl. Cook the tempeh for a total of 10-15 minutes, make sure to turn it around so it gets evenly crispy. Remove the tempeh from the pan and leave it on one side. 

Add a drizzle of toasted sesame seeds oil to the pan and add in the onion, garlic, chilli and ginger. Cook for 5 minutes until fragrant. Add in all the other veggies and cook for another 10 minutes until they are cooked bit still with a bite. In the meantime make the peanut sauce: just mix all the ingredients together and add 3 tbsp of water to thin it out until you have a creamy consistency. 

Add the cooked quinoa to the veggies and cook for another minute until the quinoa is heated through. Finally add in the tempeh and mix everything together. 

Serve with a generous drizzle of the peanut sauce, chopped coriander and some chopped spring onions.