Sticky tempeh stir-fry

Ingredients

• 2-3 tbsp vegetable oil
• 200g tempeh torn into chunks
• 1 red onion finely sliced
• 3 garlic cloves roughly chopped
• 1 stick of lemongrass chopped into thirds (optional)
• 2cm piece of ginger peeled and roughly chopped
• 1 red chilli roughly chopped (deseeded if you prefer)
• 100g mange tout sliced at an angle
• 100g long-stem broccoli chopped
• 2 tbsp low-sodium soy sauce
• 1½ tbsp brown sugar
• 15g coriander roughly chopped
• 200g pouch cooked brown rice

Instructions

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