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Sweet Chilli Tempeh recipe by Buffy Ellen of Be Good Organics - vegan and gluten free
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Sweet Chilli Tempeh

Servings 4 people
Calories 320kcal

Ingredients

  • 250 g tempeh
  • 4 tbsp coconut oil
  • 4 shallots
  • 4 cloves garlic
  • 1 large red chilli the large non-spicy ones OR 1/2 a red capsicum
  • 1 hot red chilli the small spicy ones
  • 1/2 baby leek
  • 1/2 tsp sea salt
  • 1/4 tsp white or black pepper
  • 5 tsp coconut nectar
  • 2 tomatoes

Instructions

  • Finely slice all ingredients so you're ready to go once the pan's on. To turn the tempeh into match sticks, slice your block into thin slices, then take a wad of slices and slice on the diagonal (as I've done in the pictures above).
  • Heat 2 tablespoons of coconut oil and pan fry the tempeh on high for 3 minutes until golden brown and crispy, then set aside.
  • Add the remaining 2 tablespoons of coconut oil, and fry the shallots for 1 minute until brown. Add the garlic and chilli (and capsicum if using) and stir fry for 30 seconds. Add the leek, salt and pepper and stir fry for 30 seconds. Add the coconut nectar and tempeh and stir fry for 30 seconds.
  • Lastly add the tomato and stir fry for a final 30 seconds. Six minutes and you're done! Don't overcook any of the steps to make sure the dish stays nice and fresh.
  • Serve immediately on a bed of fluffy brown rice, drizzled with tamari soy sauce or CocoNot Soy Sauce, with some steamed veges or salad on the side (or a tasty Balinese coconut vegetable dish, which I'm hoping to share with you soon!).

Nutrition

Calories: 320kcal | Carbohydrates: 24g | Protein: 13g | Fat: 20g | Saturated Fat: 13g | Sodium: 305mg | Potassium: 561mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1475IU | Vitamin C: 49.6mg | Calcium: 90mg | Iron: 2.3mg