Thai Basil Stir-Fried Tempeh

Ingredients

• 8 ounces tempeh, cut into half-inch cubes
• 2 tablespoons neutral high-heat oil
• 3 cloves garlic, minced
• 2 fresh bird's eye chilies, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon coconut sugar
• 2 cups fresh Thai holy basil leaves, packed
• 1 tablespoon water

Method

1. 1Steam the tempeh cubes in a steamer basket for 8 minutes to remove bitterness.
2. 2Pat the steamed tempeh completely dry with paper towels.
3. 3Heat the oil in a wok over medium-high heat until shimmering.
4. 4Fry the tempeh cubes for 4 minutes until they are deeply golden and crisp on all sides.
5. 5Add the minced garlic and sliced chilies to the wok, stirring for 30 seconds until fragrant.
6. 6Whisk the soy sauce, vegetarian oyster sauce, dark soy sauce, coconut sugar, and water in a small bowl.
7. 7Pour the sauce mixture into the wok and toss quickly to glaze the tempeh.
8. 8Fold in the Thai basil leaves and remove from heat immediately once the leaves have wilted.

Nutrition per serving