Description
This Easy High-Protein Pineapple and Tempeh Stir-fry recipe will spice up your weekly routine. Ready in just 30 minutes and packed full of flavour, you are going to have this one on repeat.
Ingredients
Scale
- 1 tbsp olive oil
- 1 1/2 cups (250 grams) tempeh, cubed
- 1 red bell pepper, thinly sliced
- 1/2 carrot, thinly sliced
- 1 cup (100 grams) white cabbage, thinly sliced
- 1/2 cup (100 grams) pineapple, peeled and cubed
- Fresh cilantro (optional)
- 1/5 cup (20 grams) roasted cashew nuts (optional), chopped
For the sauce:
- 1 tbsp gochujang paste
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove of garlic
- 1 thumb sized piece of ginger
- 1/2 lemon, juiced
- 1/2 cup (100 grams) pineapple, peeled and cubed
Instructions
- Over medium heat, add the olive oil to a skillet.
- Add the tempeh to the skillet and pan-fry for 5 to 8 minutes until golden while stirring regularly.
- Transfer the tempeh to a bowl and set aside.
- Over medium-high heat, add a splash of water to a wok. Add the vegetables and stir-fry for 5 minutes.
- In the meantime, add all of the ingredients for the sauce to a blender and mix until smooth.
- Add the pineapple and tempeh to the wok and stir-fry for another minute.
- Add the sauce and give everything a good mix. Cook for 2 more minutes.
- Remove from heat and serve with the roasted cashews and cilantro.
Serve as is or with rice, quinoa or noodles.
Notes
If you use canned beans instead of tempeh, you can skip step 1 to 3 of the recipe. Add the canned beans (after draining and rinsing) in step 6.
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner, one-pot
Nutrition
- Serving Size: 1
- Calories: 442kcal
- Sugar: 20,7g
- Sodium: 2,2g
- Fat: 20,5g
- Saturated Fat: 2,9g
- Carbohydrates: 30,5g
- Fiber: 5,6g
- Protein: 31,1g