Stir fry with tempeh

Stir fry with tempeh

Stir fry with tempeh

This isn’t a recipe, as much as a what I threw together for dinner on Friday. But if you’re curious, it contained:


  • 200 gr tempeh
  • 1 tbsp olive oil
  • 1 banana shallot, chopped
  • 2 (fat) cloves garlic, minced
  • 1 carrot, peeled, in half moons
  • 1 green bell pepper, in about 2×2 cm pieces
  • 1/2 courgette, in half moons
  • 125 gr egg noodles
  • 1 tbsp dry chilli pepper rounds (or fresh), or to taste
  • 1 tbsp soy sauce


  1. Put a couple cm water in a bot with steam insert. Cut the tempeh in quarters lengthwise and then in 8 equal parts width wise. Place in steam basket and steam for 5 minutes. Remove the tempeh, discard the water, and rinse pot. Steaming the tempeh removes part of the bitter taste some people complain about, so don’t skip it.
  2. Fill previous pot with enough water to cook the egg noodles in. Add salt, bring to a boil, and cook noodles according to package instructions. Drain.
  3. Meanwhile, heat oil in a heavy bottomed pan (or a wok, your choice). Start by cooking onion & garlic for a couple of minutes. Add the chilli pepper, and cook for a minute, then add the bell pepper and cook for a couple of minutes, then the carrot and cook for two minutes, and finally the courgette and cook for another couple minutes.
  4. Add the tempeh to the stir fry and heat through for a few minutes. Add the soy sauce and mix through.
  5. Divide noodles over dishes. Divide stir fry as well and place on top. Enjoy!

Servings:  2 servings

Nutritional info:

Calories: 461
Protein: 28 gr
Fat: 9 gr
Carbs: 67 gr

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