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Black pepper tempeh with vegetables stir fry, signed Max L'Affamé
Black pepper tempeh with vegetables stir fry, signed Max L'Affamé

Black pepper tempeh with vegetables stir fry, signed Max L'Affamé

Portions 4
Preparation Time
Cooking Time

Ingredients

200 g plain tempeh (frozen)

5 tbsp cornstarch

200 g Asian noodles

3 tbsp vegetable oil

4 tbsp ginger, chopped

3 cloves garlic, chopped

1 stalk lemongrass, finely chopped

1 hot chilli pepper, finely chopped

1 tbsp rice vinegar

5 tbsp soya sauce

8 tbsp water

5 tbsp maple syrup

1 tbsp freshly ground pepper

1 tbsp sesame seeds

½ tsp sesame seed oil

1 lime, zest and juice

1 green onion, chopped

1 bag Arctic Gardens vegetables for Yin Yang stir-fry (750 g)

2 tbsp coconut oil

Preparation

  1. Bring 8 cups of water to a boil. Boil tempeh for 10 minutes.
  2. Cut tempeh into 1" cubes..
  3. Coat tempeh in cornstarch.
  4. In a hot pan, cook tempeh in vegetable oil to make them crispy. Set aside.
  5. In boiling water, cook noodles according to package instructions. Drain, add 3 drops of sesame oil and set aside.
  6. In a wok, cook Arctic Gardens Yin Yang style stir-fry vegetables in coconut oil and 4 drops of sesame oil for 7 minutes. Set aside.
  7. In a pan, stir-fry a little vegetable oil, ginger, garlic, lemongrass and hot pepper. Add rice vinegar, maple syrup, soya sauce, black pepper, 4 drops of sesame oil, lime zest and juice. Simmer for 2 minutes. Dilute with one tbsp of cornstarch with two tbsp of water and add to the sauce. Add tempeh and coat well. .
  8. Presentation:

    In a bowl, divide the bowl into 3 parts: one for the noodles, the other for Arctic Gardens vegetables and the last for the tempeh. Sprinkle with sesame seeds and top with chopped green onions 

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