Spicy Tempeh Brussels Sprouts Stir-Fry
Brussels sprout season is here, and we are not complaining. This recipe combines the nutty and savoury flavours of tempeh combined with the crispy texture & earthy taste of brussels sprouts. The ingredients list may look overwhelming at first, but the dish comes together quite fast.
10 Brussel sprouts (more if they are small)
1 inch ginger peeled & grated
1 clove garlic crushed
3 tablespoons soy sauce
2 tablespoons hoisin
1 teaspoon vinegar
1 tablespoon sugar
50 ml water
1tsp Corn flour
125 grams tempeh (half one block)
500 ml vegetable stock (you can substitute water)
1 tablespoon Sesame oil
1.5 tablespoons Chilli oil
50 grams chopped saltless peanuts
1 teaspoon toasted sesame seeds
1 spring onions finely sliced
Cut each brussel sprout in half. Place the Brussel sprouts onto a baking tray, drizzle with olive oil, salt & pepper & bake for 20 minutes @ 180 degrees.
Slice the tempeh block in half, slice the half in half again down the middle & cut into triangle shapes. Add the stock to a pot and bring to the boil. When the stock is boiling add the tempeh, cook for 5 minutes. Tempeh tends to be bitter & this will remove the bitterness. Remove the tempeh from the stock shaking off any excess water. Heat a large frying Pan with sesame oil. Fry the tempeh on each side till golden brown. Add the 1.5 tablespoon of chili oil into the pan, ensuring to coat each piece of tempeh in oil. Set aside. (You can place into the oven to cook warm).
In a small bowl add the corn flour & water, mix till combined, set aside. In a pot add the grated ginger, crushed garlic, soy sauce, hoisin sauce, vinegar, sugar, and water. Heat the ingredients in the pot till heated through approximately 1 minute. Add the corn flour mixture, cook for 2 minutes. The sauce should start to thicken. Remove from heat the till required.
Remove the Brussel sprouts from the oven & place into the sauce. Gently toss the Brussel sprouts around in the sauce. Remove from the heat & serve.
To assemble, place the brussel sprouts and tempeh on a large serving dish. Garnish with toasted sesame seeds, finely sliced green onions, & toasted peanuts. Drizzle over extra chilli oil if you wish.
If you have any leftovers, you can store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently reheat it in the microwave or in a skillet on the stove over low to medium heat, adding a splash of water or oil if needed to prevent it from sticking or drying out. If the stir-fry has become too dry, you can also add a bit of extra sauce or broth to help revive it.