• STEP 1

    Heat 2 tbsp of the oil in a wok or large frying pan over a high heat. Once shimmering, fry the tempeh for 3-4 mins until golden and charred at the edges. Remove from the pan and drain on kitchen paper.

  • STEP 2

    Add a drizzle of oil to the pan if it’s dry, then fry the onion for 3-4 mins, stirring continuously. Once softened, add the garlic, lemongrass (if using), ginger and chilli. Cook for 3 mins, stirring frequently until fragrant.

  • STEP 3

    Toss through the mange tout and broccoli, then pour 50ml water into the pan to create steam. Cook for 3-4 mins. Add the soy sauce and brown sugar. Return the tempeh to the pan and toss to combine, cooking 2-3 mins more until everything is tender and sticky. Stir in half the coriander.

  • STEP 4

    Cook the rice following pack instructions, then divide between two bowls. Top with the stir-fry and remaining coriander.

Recipe tip

You can find tempeh in most supermarkets, or use tofu instead.

Goes well with


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