Thai Basil Tempeh Stirfry

Thai Basil Tempeh Stirfry

July 27, 2022 Marketing Angie's Tempeh

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Thai Basil Tempeh Stirfry

Here's our recipe for a warm Thai Basil Tempeh Stirfry 🥰 Fragrant and savoury with a little kick from the bird eye chillies, this recipe is so easy to whip up, and is just so much better with our tempeh 😋

Servings: 4

Keywords: Vegan, Vegetarian

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Ingredients

Instructions

Ingredients

1 packet Angie's Organic Soybean Tempeh (200g)
1 tbsp vegan ‘fish’ sauce
1 tbsp light soy sauce
1 tbsp sweet dark soy sauce
1 tbsp vegetarian oyster sauce
4 tbsp water
6 stalks long beans (cut into 1 inch length)
3 red bird’s eyes chillies (deseeded and chopped)
4 cloves garlic (minced)
A large handful of Thai basil
1 cup cooked brown rice
Olive oil

Instructions

Mix together the vegan ‘fish’ sauce, soy sauce, sweet dark soy sauce, oyster sauce and water in a bowl and set aside.
Heat pan with oil. Panfry tempeh. Drain and set aside.
In the same pan, stir-fry the minced garlic and bird’s eye chili till fragrant. Add long beans and stir-fry for 3 more minutes.
Add the tempeh, pour in the sauce and mix well. Let the sauce bubble for a minute.
Stir in the basil until wilted then serve on a plate with brown rice.

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