Sticky Tempeh and Broccoli Stir-Fry with Brown Rice

Heat 2 tablespoons of the vegetable oil in a large wok or frying pan over high heat. Once the oil is shimmering, add the tempeh chunks and fry for 3-4 minutes, tossing occasionally, until they are golden brown and slightly charred at the edges. Remove the tempeh from the pan and set aside on kitchen paper to drain.

If the pan is dry, add another drizzle of oil. Sauté the sliced red onion for 3-4 minutes, stirring continuously until softened. Add the chopped garlic, lemongrass, ginger, and red chilli, then cook for another 3 minutes until the aromatics are fragrant.

Toss the mange tout and broccoli into the pan. Pour in 50ml of water to create steam, then cook for 3-4 minutes until the vegetables are bright green and tender-crisp. Add the soy sauce and brown sugar, stirring well to combine.

Return the fried tempeh to the pan and toss everything together. Cook for an additional 2-3 minutes until the sauce thickens into a sticky glaze and the vegetables are tender. Stir in half of the fresh coriander.

Prepare the brown rice according to the package instructions. Divide the rice between two bowls, top with the sticky tempeh stir-fry, and garnish with the remaining coriander.