Ginger and soy tempeh stir-fry

Author: Sally Travis

Photographer: Joanna Wickham

Serves: 4

Time to make: 15 mins , plus 20 mins marinating

Ingredients

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Marinade
3 tablespoons salt-reduced soy sauce
3 cloves garlic, grated
½ inch piece fresh ginger, grated
3 tablespoons hoisin sauce
1 teaspoon sesame oil
spray oil
250g pack tempeh (I used Tonzo brand)
1 red capsicum, cut into strips
4 spring onions, thinly sliced
1 carrot, peeled and cut into thin strips
1 large handful bean sprouts
½ cup chopped fresh coriandercilantroX

Instructions

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1 Combine the marinade ingredients in a bowl. Slice the tempeh block in half, then cut into rectangular slices. Add the tempeh to the marinade and coat well. Put aside for 20 minutes.

2 When the tempeh has marinated, heat a wok or large frying pan on a high heat and spray with oil. Add the tempeh, reserving any leftover marinade, and stir-fry until starting to brown. Add the capsicum, spring onion and carrot, combine well and stir-fry for 2 minutes. Finally, add the bean sprouts and any remaining marinade and stir-fry for another 2 minutes.

3 Remove from the heat and sprinkle over the coriander. Serve with noodles or rice.

HFG tip

Add some chopped fresh chilli for extra heat.

Nutrition Info (per serve)

Calories 105 cal

Kilojoules 440 kJ

Protein 7.7 g

Total fat 4.9 g

Saturated fat 0.7 g

Carbohydrates 7.9 g

Sugar 6.1 g

Dietary fibre 2.3 g

Sodium 1030 mg

Calcium 110 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.