Vegan tempeh stir-fry with pak choi and sesame

A speedy Asian-style stir-fry for a quick dinner, with lots of tempeh, green pak choi and savoury soy sauce. The dish is low-carb and high-protein, bringing vegan, keto, low-carb and high-protein together in one hot pan.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 25 g
• Fat: 28 g
• Carbs: 14 g

Ingredients

• 200g tempeh
• 300g pak choi
• 2 tbsp sesame oil
• 1 tbsp peanut butter
• 1 piece of ginger
• 1 tsp sesame seeds
• 3 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · grater · wooden spoon

1. Cut the tempeh into even cubes and finely grate the ginger.
2. Wash the pak choi, cut the stalks into strips and roughly tear the green leaves.
3. Fry the tempeh cubes in a little sesame oil until crisp, then add the ginger and pak choi stalks.
4. Stir the soy sauce and peanut butter with a little water until smooth and add the sauce to the pan with the pak choi leaves.
5. Bring everything briefly to the boil and serve sprinkled with sesame seeds.

Good to know

Tempeh is made from fermented soya beans. This Asian-style stir-fry is ready in record time and very savoury.

Swaps

Peanut butter → almond butter (if you have a peanut allergy)

Cooking tips

Only add the pak choi leaves right at the end, as they wilt extremely quickly.

Storage

Freezes very well and is easy to portion.

Allergens

Contains soya, peanuts and sesame. Contains: gluten (soy sauce).

Frequently asked questions

Can you freeze a tempeh stir-fry?

Freezes very well and is easy to portion.

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