TERIYAKI TEMPEH WITH LONG-STEM BROCCOLI

I love the Japanese teriyaki marinade: it is one of the easiest and most delicious stir-fry sauces. You’ll have dinner on the table in minutes.

Serves 2 Cals: 687 ● ●

Carbs: 108.5g Protein: 31.7g ●

Fat: 14.5g ●

● 1tbsp rapeseed oil

● 2 garlic cloves, finely chopped

● 2.5cm piece of fresh root ginger, grated

● 1 small red onion, sliced into half-moon slices

● 200g (7oz) tempeh (from large supermarkets or Asian stores, see tip at bottom of page), sliced into 1cm strips

● 1tbsp sake

● 150g (5½oz) long-stem broccoli, sliced on the angle into 2.5cm pieces

● 1 green pepper, sliced into thin matchsticks

● A large pinch of freshly ground black pepper

● 1 spring onion, trimmed and finely sliced, to serve

● A pinch of black sesame seeds, to serve

● Cooked jasmine rice, to serve

For the sauce

● 1tbsp sake

● 2tbsp mirin

● 3tbsp tamari or lowsodium light soy sauce

● 2tbsp golden syrup

In a small jug, mix together all the ingredients for the sauce and set aside.

Heat a wok over a high heat until smoking, then add the rapeseed oil. Once it’s hot, add the garlic, ginger and red onion, and cook, stirring, for a few seconds, until fragrant.

Add the tempeh strips and cook for 30 seconds on each side, until seared and brown at the edges. Season with the sake and cook, tossing, for 2 seconds. Add the broccoli and pepper and stir-fry for 10 seconds.

Pour in the sauce mixture and bring to the bubble. Continue to stir-fry until the sauce starts to reduce and you end up with a slightly sticky shine on the tempeh and peppers. Season with a large pinch of freshly ground black pepper and transfer to a serving plate.

Garnish with the slices of spring onion and the black sesame seeds. Serve with jasmine rice.