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  • Stir Fry Ginger Tempeh
  • fennel seedslemongrass ginger paprikamain mealsspice blendsturmeric ginger cumin

Stir Fry Ginger Tempeh

Stir Fry Ginger Tempeh
  • 300g tempeh
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon vegetable oil
  • 1 small onion, thinly sliced
  • 3 teaspoon grated ginger
  • 1 tablespoon lemongrass ginger paprika spice blend
  • 1 to 1 ½ tablespoon turmeric, ginger and cumin spice blend
  • 1 tsp nut butter (works well with peanut or almond butter)
  • ½ teaspoon fennel seeds (optional)
  • ½ cup coconut milk
  • ½ lemon
  • Salt
  • 2 tbsp chopped coriander leaves
  1. Cut tempeh into small 2cm cubes and then marinate in sesame oil and soy sauce. Fry the cubed tempeh in medium heat for about 10 minutes, or until they turn crispy. Then, set it aside to rest.
  2. Fry onion and ginger in the same pan until they become translucent
  3. Make a spice blend by add nut butter, lemongrass ginger paprika spice blend, turmeric ginger and cumin spice blend, and fennel seeds in a small bowl, mix until combined.
  4. Add the spice blend into the pan and fry it to enhance the flavour
  5. Then add the tempeh back into the pan, and add coconut milk, fry until the coconut milk evaporates into a sauce.
  6. Top with coriander
  • Post author
    Lydia Teh
  • fennel seedslemongrass ginger paprikamain mealsspice blendsturmeric ginger cumin