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Tempeh and vegetable stir-fry

Serves: 6
Prep: 10
Cook: 5

    Tempeh, made from fermented whole soy beans, is a great source of protein and probiotics, and low in saturated fat. Combining it with ginger and garlic produces a tasty, simple, nutritious dish.


    • 1 tbs olive oil
    • 300g packet of gluten free tempeh, cut into 1cm cubes
    • 1 red onion, halved and sliced lengthways
    • 5cm ginger, peeled and cut into matchsticks
    • 3 cloves garlic, sliced
    • ¼ cup gluten free vegetarian oyster sauce
    • 2 carrots, peeled, halved and sliced on the diagonal
    • 1 bunch broccolini, cut into 6cm lengths


    1. Heat the oil in a wok over a high heat. Add the tempeh, onion, ginger and garlic and stir-fry for 3 minutes or until the tempeh begins to colour.
    2. Add the vegetarian oyster sauce, carrots and broccolini. Stir fry for 2 minutes or until the vegetables are tender crisp.
    3. Serve immediately with steamed brown rice and sprinkle with chopped, toasted cashews.


    • Firm tofu can be used instead of tempeh if desired.

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