Tempeh Stir-Fry With Ginger

October 10, 2015




- 1 tsp of coconut oil

- Tempeh or tofu

- 1 chopped tomato

- 1 sliced onion

- 1 carrot thinly sliced

- 1 spoon crushed garlic

- 1 tsp crushed chilly (or to taste)

- 2 Kaffir lime leaves 

- Mixed vegetables 

- 4-5 tbsp water

- Soy sauce mixture (1 tbsp light soya sauce + 1 tbsp dark soya sauce+ tamarind sauce or 1 tsp palm sugar + half a tsp of lemon zest)

-  Fresh ginger

- Toasted cashew nuts



1. Add count oil in a frying pan along with tomato, onion, carrot, chilli and garlic.


2. When the onion is slightly softer add vegetables and water and cook for 2-3 minutes.


3. Add the mixture of soy sauces, ginger and tempeh and stir for another couple minutes. Add cashew nuts (and/or dried fried onion at the end if you have)


*Note: For Thai dishes I use Thai friend garlic that I prepare once a month  by crushing a lot of garlic and frying it till golden in coconut oil. Then I store it in the fridge in a glass jar (it is said that the garlic should be stored in a cool place but not the fridge but the fridge works fine for me), this garlic does make a difference in taste! You can do the same with the onion to have dried crispy golden onion =)



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