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Brussels sprout season is here, and we are not complaining. This recipe combines the nutty and savoury flavours of tempeh with the crispy texture & earthy taste of Brussels sprouts. The ingredients list may initially look overwhelming, but the dish comes together quickly.

INGREDIENTS

  • 10 Brussels sprouts (more if they are small)
  • Olive oil
  • Salt & pepper
SAUCE:
  • 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
  • 1tsp water
TEMPEH
  • 125 grams of tempeh (half one block)
  • 500 ml vegetable stock (you can substitute water)
  • 1 tablespoon Sesame oil
  • 1.5 tablespoons Chilli oil
GARNISH:
  • 50 grams chopped saltless peanuts
  • 1 teaspoon toasted sesame seeds
  • 1 spring onions finely sliced

INSTRUCTIONS

Cut each brussel sprout in half. Place the Brussels sprouts onto a baking tray, drizzle with olive oil, salt & pepper & bake for 20 minutes @ 180 degrees.

TEMPEH:
  1. Slice the tempeh block in half, slice the half in half again down the middle & cut into triangle shapes.
  2. Add the stock to a pot and bring to a boil. When the stock is boiling, add the tempeh, and 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.
  3. Heat a large frying pan with sesame oil. Fry the tempeh on each side till golden brown.
  4. Add 1.5 tablespoons of chilli oil into the pan, ensuring to coat each piece of tempeh in oil. Set aside. (You can place it into the oven to cook warm).
Stir Fry
  1. In a small bowl, add the corn flour & water, mix till combined, and set aside. In a pot, add the grated ginger, crushed garlic, soy sauce, hoisin sauce, vinegar, sugar, and water.  Cook the ingredients in the pot till heated through, approximately 1 minute. Add the cornflour mixture, and cook for 2 minutes. The sauce should start to thicken. Remove from heat until required.
  2. Remove the Brussels sprouts from the oven & place into the sauce. Gently toss the Brussels sprouts around in the sauce. Remove from the heat & serve.
  3. To assemble, place the 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.

Storing Leftovers:

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. 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, add some extra sauce or broth to help revive it.

wonkybox

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 with the crispy texture & earthy taste of Brussels sprouts.
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