Edamame and tempeh stir-fry with ginger
Strictly protein-rich vegan Phase 1 stir-fry with tempeh, edamame and crispy vegetables, low in carbohydrates.
This edamame and tempeh stir-fry with ginger comes together in no time and is bursting with spicy, fresh flavour. Tempeh and edamame give a firm bite, crispy broccoli and peppers keep the dish light, and fresh ginger takes everything to the next level.
For Phase 1, this is an ideal choice: strictly protein-rich and deliberately low in carbohydrates. Tempeh and edamame together deliver well over thirty grams of complete plant-based protein, supporting your muscles and providing lasting fullness. The vegetables add fibre and bulk without pushing carbohydrates up, so this vegan stir-fry fits perfectly with a strict protein diet.
Lovely with an extra splash of soy sauce and some toasted sesame seeds sprinkled over. A few drops of lime juice make it just that bit fresher.
Zo maak je het
- Heat the sesame oil in a wok over high heat.
- Fry the tempeh until golden brown on all sides, about 4 minutes.
- Add garlic and ginger and cook briefly.
- Toss in the broccoli, pepper and edamame and wok-fry for 4 minutes until crispy.
- Deglaze with soy sauce and serve immediately.
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