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Le Chaudron recipe
Tempeh saute aux légumes
Tempeh and vegetable stir-fry
⏱ 25 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)plain tempeh
200 g (7 oz)broccoli
200 g (7 oz)red bell pepper
200 g (7 oz)carrots
200 g (7 oz)button mushrooms
150 g (5 oz)snow peas
4 clovesgarlic
3cm (1½ in) fresh ginger
4scallions
5 tbspsoy sauce
3 tbsptoasted sesame oil
2 tbspmirin
2 tbspsunflower oil
1 tbsphoney or maple syrup
1 tbsptoasted sesame seeds
1bunch of fresh cilantro
1 tspfine salt
1 tspfreshly ground pepper
- 400 g (14 oz) plain tempeh
- 200 g (7 oz) broccoli
- 200 g (7 oz) red bell pepper
- 200 g (7 oz) carrots
- 200 g (7 oz) button mushrooms
- 150 g (5 oz) snow peas
- 4 cloves garlic
- 3 cm (1½ in) fresh ginger
- 4 scallions
- 5 tbsp soy sauce
- 3 tbsp toasted sesame oil
- 2 tbsp mirin
- 2 tbsp sunflower oil
- 1 tbsp honey or maple syrup
- 1 tbsp toasted sesame seeds
- 1 bunch of fresh cilantro
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the tempeh into even 1.5 cm (½ in) cubes. In the large bowl, mix 3 tbsp of soy sauce, 1 tbsp of sesame oil, the mirin and honey, add the tempeh and marinate for 20 minutes.
- Meanwhile, cut the broccoli into 3 cm (1 in) florets. Seed the red bell pepper and cut into 1 cm (⅜ in) strips. Peel the 2 carrots and julienne them 5 cm (2 in) long.
- Wipe the mushrooms and quarter them. String and trim the snow peas. Thinly slice the 4 green onions, keeping the green tops for garnish.
- Remove the germ from the 4 garlic cloves and chop finely. Finely grate the 3 cm (1 in) piece of peeled ginger. Chop half the cilantro.
- Heat the wok over very high heat until it just smokes. Add 2 tbsp of sunflower oil and brown the tempeh on all sides for 8 minutes.
- Set the tempeh aside. In the same wok, add 1 tbsp of sesame oil and stir-fry the garlic and ginger for 30 seconds. Add the broccoli and carrots and stir-fry for 3 minutes.
- Add the bell pepper and mushrooms and stir-fry 3 more minutes. Add the snow peas and the white part of the green onions and cook 2 minutes so they stay crisp.
- Return the tempeh, add the rest of the soy sauce, 1 tbsp of sesame oil and 2 tbsp of water and toss for 1 minute to glaze. Sprinkle with cilantro, green onion tops and sesame seeds.
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