Ingredients
- 1 pack The Tofoo Co Tempeh
- 2 tbsp vegetable oil
- 1inch piece ginger
- 2 cloves garlic
- 2 tbsp sesame seeds
- 2 tbsp sesame oil
- 1 tbsp dark soy sauce
- 150g green beans
- 2 carrots
- 2 tbsp tahini
To serve
- Jasmine rice
Get started
- Heat a wok or frying pan then add the oil.
- Dice the Tempeh and add to the pan, frying until golden and caramelised.
- Finely chop the ginger and garlic and add to the pan, frying until softened, then add the sesame seeds and fry until golden.
- Add the sesame oil, dark soy sauce and a splash of water and stir fry together on a medium heat.
- Cut the green beans in half and chop the carrots into sticks then add to the pan and cook for a couple of minutes until the veggies are cooked but still crunchy.
- Mix the tahini with a splash of water to make a smooth sauce then add to the stir fry.
- Serve with jasmine rice.
