New Recipe: Nutty Tempeh Stir Fry

When it comes to eating plant-based there are plenty of delicious recipes out there however more often than not, they are loaded with carbohydrates and lacking in the nutrients department. This recipe has a beautiful combination of flavours and loaded with vegetables and healthy fats to keep you feeling satisfied and nourished.

Ingredients (Serves 2)

  • 260g tempeh, diced
  • 2 garlic cloves, peeled & crushed
  • 1/2 fresh red chilli, deseeded and diced
  • 1 tablespoon ginger, grated
  • 4 tablespoons peanut butter 
  • 2 tablespoon coconut oil, melted
  • 1/4 cup coconut aminos or tamari
  • 1 lime
  • 1 teaspoon rice malt syrup
  • 3 tablespoons water
  • 1 red pepper, diced
  • 1/2 head broccoli, floretted
  • 2 cups kale, chopped
  • 3 spring inions, diced

To serve:


  1. Start by creating the tempeh marinade and add garlic, chilli, ginger, peanut butter, half the coconut aminos, 1 tablespoon coconut oil, juice of half the lime, rice malt syrup and water into a small bowl. Whisk to combine and add tempeh, ensuring each piece is coated with marinade. Cover and refrigerate for 15 minutes or overnight if time permits.
  2. Heat a large frypan over medium heat and add remaining coconut oil. Add tempeh (putting aside the marinade) and sauté for approximately 4 minutes on each side or until browned. Put aside.
  3. To the same frypan add onion, broccoli, red pepper and remaining coconut aminos. Sauté until almost cooked before adding kale, tempeh and remaining marinade. Heat and stir through for a couple of minutes to combine.
  4. You are now ready to serve on top of cauliflower rice and sprinkle with cashews and coriander!

Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

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