Tempeh and vegetable stir-fry in peanut sauce with jasmine rice

Ingredients

For 1 serving

• Tempeh120 g
• Broccoli100 g
• Carrots80 g
• Bell peppers80 g
• Peanut butter10 g
• Soy sauce1 tablespoon
• Lime juiceto taste
• Peanut oil1 teaspoon
• Jasmine rice50 g

Contains: gluten, nuts, soy

Method

1. Bring a small pan of water to the boil and cook the jasmine rice over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile cut the tempeh into 1.5 cm cubes. Wash the vegetables: divide the broccoli into small florets, peel the carrots and slice them into thin rounds, remove the seeds and pith from the peppers and cut into strips.
3. In a small bowl stir the peanut butter with the soy sauce, lime juice and 3 tablespoons of warm water until smooth.
4. Heat the groundnut oil in a large pan or wok over medium-high heat and brown the tempeh for 5 minutes, turning, until golden.
5. Add the broccoli, carrots and peppers and stir-fry over high heat for 5 minutes, until tender-crisp.
6. Pour in the peanut sauce, stir for 1 minute until everything is coated and serve straight away with the rice.