Veggie Stir Fry with Tiba Tempeh
The humble Garden Salad doesn’t need a backstory, secret recipe, or exotic ingredients. It’s the classic, everyday salad- made with fresh veggies that always seem to find their way into the fridge. Reliable, versatile, and satisfying, the Garden Salad is the great leveller of meals- fresh, quick, and completely fuss-free.
Serves
2
10
minutes
Ingredients
200g tempeh, cut into bite sized pieces
200g noodles (wheat or ramen style)
1 tsp baking soda
1 tbsp sesame oil (plus extra for frying)
1 tbsp cornflour
1 onion, sliced
2 to 3 cups leftover vegetables (such as peppers, cabbage, mangetout, and carrot)
Sesame seeds, to garnish
Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp fresh ginger, grated
1 tbsp peanut butter
Method
Cook the noodles in boiling water with 1 tsp baking soda. Drain, rinse and toss with a little
sesame oil.
Coat the tempeh in cornflour and fry in a hot pan until golden and crisp. Lift out and set aside.
Whisk together the soy sauce, rice vinegar, maple syrup, fresh ginger and peanut butter to make
the sauce.
In the same pan, fry the onion until softened. Add the vegetables and stir fry until just tender.
Return the tempeh to the pan, pour over the sauce, then toss everything together with the noodles until glossy and coated.
Finish with sesame seeds and serve hot.
