Spicy and Crispy Tempeh and Veggie Stir-Fry

with Jasmine Rice
Lots of great flavours and textures in one satisfying bowl!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
25 min
Spicy and Crispy Tempeh and Veggie Stir-Fry with Jasmine Rice
Lots of great flavours and textures in one satisfying bowl!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep ingredients

1 Prep ingredients

Cut tempeh to thin slices, then to sticks and finally to small cubes. Peel and mince shallots and garlic. Peel and grate ginger. Chop spring onions. Peel and cut carrots to very small cubes. Separate broccoli to small florets. Cut sugar snap peas to diagonal pieces. Remove chilli stems (and seeds, if you prefer a milder heat) and mince chillis.
Boil rice

2 Boil rice

Rinse and drain jasmine rice and combine with water and salt in a pot. Bring to a boil. Stir once, cover, and reduce the heat to low. Simmer for 10 minutes, until the water is absorbed. Turn the heat off but let the pot stand on the stove, covered, for 10 minutes. Fluff with fork before serving.
Fry tempeh

3 Fry tempeh

Heat oil in a large pan. Fry tempeh for 6–8 minutes until nicely browned and crispy. Set aside.
Stir and fry

4 Stir and fry

Fry shallots, carrots and broccoli for 3–5 minutes. Add garlic, ginger, spring onion and chilli, fry for 2 minutes (reserve some of the chilli and spring onion for garnishing). Add sugar snaps, edamame, soy sauce, rice vinegar and agave syrup, cook for 2–3 minutes. Season with salt and pepper. Add the peanuts. Serve the stir-fry over cooked jasmine rice. Garnish with spring onion and chilli.
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