Teriyaki stir fry with broccoli, red pepper, brown rice and BUMI asian tempeh

Number of servings: 2-3

Ingredients:

175g BUMI asian tempeh
175g brown rice
100g broccoli
1 red pepper
1 yellow pepper
half courgette
125g chestnut mushrooms
1 red onion
2 cloves of garlic
1 tbsp fresh ginger
half red pepper
2 tbsp coconut aminos (or soy sauce)
50ml vegetable stock

Preparation:

1. Cook the rice

Cook the brown rice according to the packet. Bring water to the boil in a saucepan and add the rice. Stir well immediately. Lower the heat and cook for 10-15 minutes, depending on the cooking time on the packet. When the rice is cooked, drain it and return it to the pan. Leave it to stand while you prepare the sauce and vegetables.

2. Make the teriyaki sauce

Mix the Coconut Aminos, fresh ginger, garlic, rice vinegar and vegetable stock in a small bowl and leave to stand for a while. This will allow the flavours of the ginger and garlic to be absorbed.

3. Prepare the vegetables

Before preparing the vegetables, wash and cut everything up. Cut the broccoli into florets, the peppers and red onion into pieces, and the mushrooms, courgette and red pepper into slices or rings. Heat some olive oil in a large pan. When the oil is hot, add the red onion and broccoli. Fry this for 3 minutes. After 3 minutes, add the pepper, courgette and mushrooms and fry for 4-5 minutes. Add a little water if it gets dry.

4. Add the teriyaki sauce and tempeh

When the vegetables are soft after a few minutes, add the tempeh and teriyaki sauce. Lower the heat, stir well and leave everything to stand for about 5 minutes. Stir regularly. Would you like the sauce to be a little thicker? Add a tablespoon of arrowroot. Also taste to see if you need any extra salt and pepper.

5. Garnish and serve!

Spread the rice on a plate and add the teriyaki vegetable mix. Add some red chilli, sesame seeds and/or coriander. That's it!