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Spicy marinated tempeh with oriental stir-fry vegetables.

In this abnormal time, some of us are getting some extra time to think.. , I think especially about .. food .. (Ah, no sorry, I always do ..🤔)

But I would like to be more aware of my consuming of animal based products.

My curiosity about the creativity in this "world" is big!

I experimented with tempeh, which scores better in terms of nutrients in addition to some “colleague” alternatives.

When you bake tempeh, it is best not to do this too dry (some say it’s better to fry them in a lot of oil, but we are not going to do that here).

Marinate them in advance.

If you prefer to make this dish with meat, you can replace the tempeh with, for example, poultry (My portion was with tempeh, but I used the same recipe with turkey for my boyfriend).


  • A little bit of coconut oil (to wok).

Marinade per 100 g tempeh or meat:

(leave to marinate in the fridge for at least 30 minutes, longer is better!)

  • 1 tbsp Sambal ulek.

  • 2 tbsp Light soy sauce.

  • 1 tbsp Ketchap manis.

  • 1/2 Clove of garlic.

  • 1 Lemongrass stem.

  • 1 tsp Lemon juice.

  • Small piece of ginger.

  • Coarsely ground pepper.

  • 1 tsp Tamarin pasta.

  • 1 tsp Coconut blossom sugar or cane sugar.

Wok / stir-fry.

  • 1 small shallot.

  • 2 tbsp light soy sauce.

  • 200 g of oriental vegetables of your choice.

  • (You can compose different vegetables yourself, use eg green asparagus, broccoli, peas (protein richer vegetables) in combination with other vegetables, then make sure to stir the slightly “harder” vegetables first and add the soft ones last)

Marinate directions:

  1. Peel the ginger and chop finely.

  2. With the back of your knife, crush the lemongrass stem and chop it in half.

  3. Crush garlic with the flat side of your knife and chop it fine.

  4. Now add all other ingredients from the marinade together in a bowl.

  5. Dice the tempeh and add to the marinade.

  6. Marinate for at least 30 minutes.

Stir-fry directions:

  1. Chop the shallot.

  2. Heat a small amount of oil in a wok or deep pan.

  3. Add shallots.

  4. Remove the lemongrass from the marinade and fry the tempeh. (Feel free to pour the remaining marinade with it.)

  5. Add a splash of water so the tempeh does not end up “dry”. (This is not necessary when cooking with meat)

  6. Stir up the vegetables.

  7. Give it a good dash of light soy sauce.

  8. Shake everything well and serve with (whole grain) rice or couscous.

Optional: Finish with fresh cilantro or flat-leaf parsley.

Enjoy your meal!



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