Panda’s Kitchen
Whole grain, plant based, made for the kitchen bench
Thai tempeh and cashew stir fry with peppers and snow peas over mixed rice

Thai Tempeh & Cashew

Stir fry with three-colour peppers and dark-roasted cashews, on jasmine rice cut half-and-half with cauliflower rice
Serves
serves

Ingredients

Method

  1. Marinate the tempehBowl
    • Cut tempeh into bite-size strips, no thicker than 1 cm (½ inch).
    • Add soy sauce, water and minced garlic cloves.
    • Leave 20–30 minutes.
  2. Mix the sauceSmall bowl
    • oyster sauce, soy sauce, fish sauce, toasted sesame oil, sugar and Thai chilli paste (or jam).
    • Stir and set aside.
    • To keep this fully plant based, swap in mushroom “oyster” sauce and a vegan fish sauce.
  3. Heat the ovenOven
    • Preheat to 200 °C — this is for the cashews.
  4. Chop the vegetablesBoard
    • peppers in three colours, onion, garlic cloves and shallots.
    • Leave snow peas whole.
    • Set everything aside in separate piles — the stir fry moves fast.
  5. Dark roast the cashewsOven tray
    • Once the oven is at 200 °C, bake cashews for 6 minutes.
    • Dark, not golden. Watch them — the last minute does the work.
  6. Cook the jasmine riceMedium pot
    • Rinse jasmine rice in the pot for 2 minutes, then drain. Some water stays behind — that is fine.
    • Add water. Bring to the boil on high, no lid.
    • Once boiling, lid ajar on low heat for 16 minutes.
    • Cover and rest 5–10 minutes, then stir to stop it clumping.
    • Only ⅕ cup of rice each, because it is cut with cauliflower. Use more water if you swap in brown rice.
  7. Cauliflower riceLarge frying pan
    • Grate or pulse cauliflower.
    • Heat olive oil, cook 4–6 minutes, tossing frequently.
    • Season lightly with pepper.
  8. Stir fryWok
    • Heat olive oil with a little chilli flakes.
    • Sear the tempeh, letting it brown before turning. Remove and set aside, then clean out the marinade bowl.
    • Garlic in on medium heat, then the onion to soften.
    • Heat to high — toss, toss, toss. Peppers in, then the snow peas.
    • Tempeh back in, then the sauce. A few minutes.
    • Shallots and cashews last.
  9. Plate upBowls
    • Mix the jasmine rice through the cauliflower rice.
    • Stir fry over the top.

Nutrition per serve