Tempeh Stir Fry with Bell Pepper and Broccolini
with brown riceCalories
:
713 kcalProtein
:
27.9g proteinTotal
:
25 minutesDifficulty
:
EasyEat Me First
Plant-based
Allergens:
- Soja
- Gluten
- Tarwe
- Sesamzaad
This recipe provides 275 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
½ piece
Bell pepper
50 g
Broccolini
75 g
Quick-cook brown rice
½ piece
Carrot
1 piece
Garlic
1.25 teaspoon
Fresh ginger
½ piece
Lime
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
25 g
Beansprouts
80 g
Diced tempeh
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
½ tablespoon
Olive oil
½ teaspoon
Sambal
1 tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2985 kJ
Calories713 kcal
Fat26.7 g
Saturated Fat3.9 g
Carbohydrate88.8 g
Sugar19.7 g
Dietary Fiber9.4 g
Protein27.9 g
Salt3 g
Potassium543 mg
Calcium47.1 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Grater
•Large wok or sautépan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice.
- Slice the onion into half rings. Cut the carrot into crescents.
- Slice the bell pepper into thin strips. Halve the broccolini lengthways, or cut any thicker stems into quarters.
- Boil the rice for 10 - 12 minutes, covered. Drain when finished and leave the lid on the pot to keep warm.
2
- Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat and fry the onion, carrot, bell pepper and broccolini for 4 - 5 minutes.
- Press or mince the garlic. Peel the ginger, then finely grate or chop it.
- Add the garlic, ginger, beansprouts and tempeh to the frying pan and fry for 4 - 5 minutes.
3
- Wash and zest the lime.
- Cut the lime into 4 wedges.
- Add the East Asian-style sauce, sesame oil, sambal, soy sauce, lime zest and the juice of 1 lime wedge per person and fry for 1 more minute. Season with salt and pepper to taste.
4
- Serve the rice on deep plates, with the vegetables and tempeh alongside.
- Garnish with a lime wedge.
