ginger soy tempeh stir fry



1 packet (300g) plain tempeh

1 tbsp cornflour 

1 tbsp coconut oil 

ginger soy sauce

1/3 cup soy sauce 

1 1/2 tsp sesame seed oil 

1/2-inch fresh ginger, minced 


1 cup green beans, trimmed and halved 

1 cup purple cabbage, shredded 

3 stalks spring onion, trimmed and diced 

3 tbsp hemp seeds

rice noodles 

1 packet white rice noodles


cut tempeh into 1-inch cubes. place on layers of paper towel and cover with extra paper towel to soak up excess moisture from the tempeh. 

whilst tempeh is drying out, make sauce. 

ginger soy sauce

in a small mixing bowl, combine all sauce ingredients, mix well and set aside. 

once tempeh is ready, transfer to a mixing bowl and add cornflour, toss until well coated. 

heat coconut oil in a large fry pan over medium-high heat. 

add tempeh and fry for 3-5 minutes, stirring frequently, until lightly golden. add 2 tablespoons of the prepared sauce to the tempeh and cook for the further 2-3 minutes or until tempeh caramelises. 

add green beans and cook for 1 minute. 

rice noodles

cook noodles according to packet instructions. 

to the tempeh, add cabbage, spring onion and remaining sauce. cook for a further 3-5 minutes or until vegetables are tender. stir through hemp seeds. 

remove stir fry from heat and drain off noodles. 

add stir-fry with noodles onto serving plates. 

Serve and enjoy! 


store leftovers in an airtight container, refrigerated, for 3-4 days. 

prep time: 15 minutes 

cook time: 20 minutes 

Serves: 2-4 

Nathan McNiece