This Easy Thai Basil Tempeh stir-fry is a quick and easy vegan dinner full of flavours. Swap up the traditional Thai Basil Chicken with this amazing tempeh stir-fry!
What You Need for a Thai Basil Tempeh Stir-Fry
We simply love this recipe because we can make it with ingredients that you can easily find at the supermarket.
- Tempeh: It’s the star of the show as we use it for the base. We use grounded tempeh so that it looks similar to grounded chicken.
- Basil: Obviously you have to use basil to make this recipe! You can either use Thai basil or regular basil.
- Green onions: Finely chopped to give the dish that intense flavour.
- Shredded carrots: We added some shredded carrots to the mix for a nice crunch!
- Soy Sauce: That umami and saltiness!
- Maple Syrup: Natural sweetener.
- Fish Sauce: For an earthy flavour.
- Sauce Hoisin: For a darker colour and consistency.
- Sriracha: Spice it up friends!
- Garlic: Basic ingredient.
- Ginger: That little extra kick to the recipe with its spicy aroma.
Why We Love This Recipe So Much
- Meatless dinner: If it’s for your #meatlessmonday dinner or if you’re a vegan, this recipe will become one of your favourites.
- Quick and easy: Dinner’s ready in less than 30 minutes!
- Full of flavours: Thai cuisine meets that rich tempeh flavour.
What is Thai Basil?
Thai basil is a type of Basil from Asia often used in Asian recipes. Compared to regular basil or Italian basil, it has a stronger taste with a more anise flavour. You can easily find it in Asian groceries. But as mentioned before, you can swap the Thai basil with regular basil for this recipe.
How to Use Tempeh in a Thai Basil Stir-Fry?
First, choose a good quality tempeh. I recommend using Noble Bean tempeh.
It’s normally frozen, so you’ll have to thaw it the night before.
Second, use a food processor to ground the tempeh. That way, each bite gets a maximum of that rich sauce and it looks like grounded meat.
Thai Basil Tempeh Stir-Fry
4
servings10
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minutesThis Thai Basil Tempeh stir-fry is a quick and easy vegan dinner full of flavours. Swap up the traditional Thai Basil Chicken with this amazing tempeh stir-fry!
Ingredients
2 blocks of 240g tempeh
¾ cup of finely chopped green onions, finely chopped (Approx ¾ cup or 1 cup)
1 cup of shredded carrots (Approx 2 big carrots)
4 tablespoons of vegetable oil or avocado oil
½ cup of thai or regular basil chopped + more to serve
1 cup of jasmine rice
Optional : Garnish with some peanuts
- Sauce
6 tbsp of soy sauce
4 tbsp of maple syrup
2 tbsp of hoisin sauce
2 tsp of fish sauce
2 tsp of sriracha
2 tsp of grated ginger
4 garlic cloves, finely chopped
Instructions
- Cook rice according to instructions.
- Cut the thawed tempeh roughly with your hands and put it in a food processor. Pulse it for a few seconds in order to get a grounded tempeh (don’t over chopped!). If you don’t have a food processor, you can use your hands to make really small bites of tempeh.
- In a small bowl, combine all the ingredients for the sauce and mix well.
- In a large pan over medium heat, add oil, grounded tempeh, green onions and shredded carrots. Mix well and cook for about 5 minutes.
- Add the sauce and cook for 2-3 minutes.
- Remove the pan from the heat and add basil. Mix well.
- Serve over some jasmine rice, garnish with some peanuts and more basil.
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