Better Nature

Tempeh smokey

Korean Tempeh Stir-Fry

Tired of the same old veggie stir-fries? Then it's time to try our delicious Korean tempeh stir-fry. Not only is this dish packed with fibre, vitamins and minerals, it's also high in protein thanks to the addition of smoked tempeh.

60 mins

Serves: 4

Ingredients

• 2 x 220g Better Nature Smoked Tempeh
• 3 tbsp oil of your choice
• 600g udon noodles
• 100g baby corn
• 100g green beans
• 100g mangetout
• 2 carrots, sliced into ribbons
• 1 fresh red chilli, finely chopped
• 3/4 cup soy sauce
• 1/4 cup sugar
• 2 tbsp garlic, crushed
• 2 tbsp rice wine vinegar
• 1 tbsp gochujang (red chilli paste)
• 1cm fresh ginger, grated
• 1 tsp sesame oil
• 1 tbsp water

Method

1. Heat 2 tbsp oil in a frying pan over a medium heat.
2. Add the baby corn, green beans, mangetout, carrots and chilli to the pan and cook for 10 minutes, or until the corn is tender.
3. Cook the udon noodles according to the packet instructions.
4. Add the soy sauce, sugar, garlic, rice wine vinegar, gochujang, fresh ginger, sesame oil and water to a large saucepan over a medium heat.
5. Bring to the boil, then simmer for 10 minutes.
6. Slice the Better Nature Smoked Tempeh into batons and heat the remaining 1 tbsp oil in a frying pan over a medium heat.
7. Add the tempeh batons and cook for 3 minutes, stirring occasionally.
8. Combine the cooked tempeh batons, noodles and Korean BBQ sauce with the vegetables and serve.

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Get your extra protein kick with Better Nature Tempeh

They are four friends who love a good health hack. When they came across a wholefood protein that's also high in fibre and gut-friendly prebiotics, they knew they had to share it.

Made from whole fermented soya beans, tempeh has been a staple in Indonesia for 400 years, so it's well and truly tried and tested.

Half a pack of their tasty tempeh gives you more protein than two eggs, and it's a great way to up your plant-based protein intake - whether you add it to a stir-fry, salad or smoothie.

You're very welcome, Driando, Elin, Chris & Fabio