Low- FODMAP | Gluten-Free | Vegan
Takes about 20 minutes to make
Serves 4
Easy to make
Ingredients
- 2 packets of tempeh, cut into cubes
- 1/2 cup soy sauce
- 2 tbsp low-FODMAP vegetable stock
- 2 tbsp packed brown sugar
- 2 tbsp cornstarch
- 2 tbsp sriracha chilli sauce (or to taste)
- 1 tbsp fresh ginger, minced
- 3 tbsp peanut oil
- 3 tbsp garlic-infused olive oil
- 1 tbsp onion-infused olive oil
- 1 red capsicum (red pepper) deseeded and cut into chunks
- 1 yellow capsicum (yellow pepper) deseeded and cut into chunks
- 2 zucchinis, cut into wedges
- 1/4 red cabbage, chopped into large chunks
- 1 head of broccoli, cut into florets
- Rice noodles or rice for serving
- Sesame seeds for garnish at serving
Method
- Prepare your rice or rice noodles as required so they are ready when the stirfry is done, in about 10 minutes.
- Put two tablespoons of the garlic oil into a frying pan over a medium-high heat.
- Add the tempeh cubes and gently fry until browned on all sides.
- Once cooked, place tempeh onto a paper towel to remove excess oil, then put to one side – you will add the tempeh nearer the end.
- Mix together the soy sauce, stock, brown sugar, cornstarch, chilli sauce and ginger. Put to one side.
- Heat the peanut, onion and garlic oil in a large frying pan or wok over a medium-high heat.
- Add the capsicums and stir for 2-3 minutes.
- Add the zucchinis and stir for 2 minutes longer.
- Add the broccoli and stir for 2 minutes more.
- While the vegetables are still firm, pour over the sauce stirring for another 1-2 minutes more or until the sauce thickens – if it needs to be less thick and more saucey, you can add hot water and a splash of soy sauce.
- Throw in the tempeh and stir through sauce and vegetables.
- Serve with the rice or rice noodles, sprinkling the stirfried vegetables with sesame seeds.
