This is a super simple recipe I love to keep in the back pocket for a quick weekend dinner you can save the other half of for the next day! Feel free to substitute the tempeh for tofu if you prefer it.

Recipe (Serves 2)

Ingredients

• 1 tbsp of olive or rapeseed oil
• 1 tsp of ground ginger
• 2 tbsp of tamari or soy sauce
• 1 tbsp of miso paste + 2 tbsp boiled hot water
• 1 garlic clove, peeled and finely diced
• 1 red onion, peeled
• 2 cups of broccoli florets
• 1 bell pepper (de-seeded and sliced into 1 inch chunks)
• 200g of tempeh, chopped into 1 inch chunks (I use the brand Tofoo)
• To Serve: 2 servings of wholewheat noodles (I use the Blue Dragon brand but you can use whichever you prefer!)

Method

1. Prepare your veggies by washing and chopping them up as above in the ingredients.  Set aside.
2. Chop up the tempeh, and set aside.
3. Heat the oil in a medium pot, then add the onion and garlic. Cook for 3-4 minutes to soften the onions.
4. Add the rest of your veggies, and fry for another 3-4 minutes.
5. Mix the miso and water to dissolve the miso in the water in a small bowl.
6. Add the ginger and tamari/soy sauce, followed by the tempeh pieces. Stir to mix everything up, then turn the heat down to continue to cook the veg and tempeh for a few minutes (aim for 7-10, but keep stirring to avoid the mix sticking to the pot).
7. Add the miso/water mix and then stir everything up again.
8. Cook your noodles according to package instructions while your stir fry cooks up on a low heat.
9. Time to serve! Serve your noodles, pop the stir fry on top and tuck in!

Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x