Stir fry tempeh & cashews
Ingredients
- 200g (14.1 oz.) tempeh, cut into smaller cubes (or if you prefer 280g tofu scrambled)
- 30g or 15 cashews
- 2 onions, sliced
- 2-3 cloves of garlic, minced
- 2 carrots, julienned
- 200g (7.1 oz.) snow peas
- 200g (7.1 oz.) red capsicum (bell pepper), diced
- 1 can (400g/14.1 oz) of organic black beans, drained and rinsed
- 2 tbsp. of black bean sauce
- Red chilli flakes, to taste
- Black pepper, to taste
- Pink Himalayan salt, to taste
- Extra virgin olive oil, to cook
Instructions
- Heat some olive oil in a nonstick frying pan (or a wok) over high heat.
- Add the tempeh and cook until golden brown.
- Remove the tempeh from the pan.
- Add the onion and garlic and sauté for about a minute.
- Add the other vegetables and stir-fry for a few minutes until they are slightly tender.
- Add the tempeh, black bean sauce, cashew nuts and spices
- Cook for another few minutes until the tempeh is heated through.
- Add a serve on a plate and enjoy!
Notes
Place the other serves in the fridge or freezer and use at a later date.