Hoisin tempeh stir-fry with peppers and spring onions

Ingredients

For 1 serving

• Tempeh110 g
• Bell peppers150 g
• Spring onions2
• Hoisin sauce1 tablespoon
• Soy sauce1 teaspoon
• Garlic1 clove
• White rice55 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile cut the tempeh into batons of about 1 cm; wash the peppers, remove seeds and ribs and cut into strips; chop the garlic and cut the spring onions into 3 cm lengths.
3. Heat the groundnut oil in a frying pan over medium-high heat and fry the tempeh for 5 minutes, turning, until golden and crisp on the sides.
4. Add the garlic and peppers and stir-fry for 4 minutes, until the peppers are tender but still crunchy.
5. Add the hoisin sauce, soy sauce, 2 tablespoons of water and the spring onions and toss for 1 minute, until the sauce coats everything; serve with the rice.