Thai Tempeh Stir-fry

Thai Tempeh Stir-fry

By Better Nature

Average rating: 5.0 • Rated by 3 users

Servings: -

Total time: 35 min

Preparation time: 20 min

Cooking time: 15 min

Cooking method: Frying

Difficulty: Beginner

If you fancy trying something new, look no further than this delicious Thai Tempeh Stir-fry, modified from Packed with flavour and spice and ridiculously easy to whip together, we think you make just stumble across a new family favourite.


peanut oil • 1 tbsp
1 red onion, sliced into think wedges
lemongrass, finely chopped • 1 tbsp
1 long red chilli, finely chopped
ginger, finely chopped • 1 tbsp
2 garlic cloves, finely chopped
Better Nature Tempeh Mince • 2 x 170 g
vegan Massaman curry paste • 2 tbsp
green beans, cut into 5cm lengths • 100 g
soy sauce • 1.5 tbsp
lime juice • 2 tbsp
brown sugar • 1 tbsp
Thai basil leaves • 1 cup
thin rice noodles, cooked • 4 cups



Heat oil in a wok over medium-high heat. Cook the onion, lemongrass, chilli, ginger and garlic for 1 minute or until fragrant. Add the Tempeh Mince and cook for 4-5 minutes, until cooked through.


Add curry paste and cook, stirring, for 1-2 minutes, until fragrant. Add the beans, soy sauce, lime juice and sugar, and cook, stirring, for 1-2 minutes or until the beans are just tender. Stir in half the basil. Serve on rice noodles, topped with the remaining basil.

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