Tempeh sautéed in sesame and ginger
served with a tahini sauce and basmati rice
Tempeh is a delicious alternative for meat. With a high protein content and great flavours, this tempeh stir-fry with sesame and ginger will become one of your favourite dishes!
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten, sesame
Utensils:
(Hand) blender
Ingredients
Tempeh
Carrot
Green beans
Basmati rice
Garlic
Ginger
Tahini sauce mix
Toasted sesame seeds
Cornstarch
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2590
619
18
3
95
5
8
24
0
845
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the rice and 200ml of water in a medium-size pot. Bring it to a boil and reduce the heat to a minimum. Cover the pot and let the rice cook for 12 minutes. Turn off the heat and let it sit for 2 minutes before serving.
2.
For the tahini sauce: place the tahini sauce mix, the ginger, the garlic and half of the sesame seeds in a mixing jar. Blend everything with a hand blender to a thick and smooth sauce. Mix the cornstarch with equal parts of cold water in a bowl. Stir it with a fork, so it becomes smooth and add it to the tahini sauce. Mix everything so it's nicely integrated and set aside.
3.
Wash the vegetables. Peel the carrot and remove the ends from the beans. Cut the carrots into thin strips. Cut the tempeh first into strips and then into cubes.
4.
Heat 1 tablespoon of olive oil in a frying pan and sauté the carrots for 3 minutes. Add the beans and season to taste. Add half a cup of water (approx. 100ml), so the vegetables don't stick to the bottom of the pan and let it cook for another 3 minutes.
5.
When the vegetables are tender, remove them from the pan and heat another tablespoon of olive oil in the pan. Add the cubes of tempeh and sauté them on each side for 3 minutes until all sides are golden brown.
6.
Mix the vegetables back in with the tempeh. Add the tahini sauce and stir over low to medium heat, so it doesn't stick to the bottom. In case the sauce is very thick and doesn't cover all the vegetables, add a little bit of hot water to make it thinner.
7.