Stir frys are my go-to for dinner because it’s easy, customizable, flavorful, and delicious! This easy Thai basil tempeh and brussels sprouts stir fry brings the most tasty flavors of Thailand to your home cooked meal! It’s the perfect weeknight meal or homemade “better than take out” dish.

I love the flavor and aroma that Thai basil brings to any dish. It is used in a lot of different Thai stir frys, noodles, and fried rice. You can find it in your local Asian grocery store. Unfortunately, you can’t sub it for regular basil here because they have completely different flavor profiles. Thai basil should be easy to find these days.

I used tempeh in this stir fry because it is a wonderful plant protein to cook with. It is not only loaded with protein, it has a good amount of fiber and prebiotics since it’s fermented. When cooked properly, it is so tasty and good for your gut! You need to steam/boil the tempeh before cooking with it to get rid of the bitter flavor tempeh can give off. After that, it tastes wonderful with whatever sauce you cook it with.

The brussels sprouts add a little more fiber and texture to this dish and really completes it. If you want it spicier, feel free to add more chili sauce. All the flavors in this dish comes together amazingly and pairs well with some jasmine rice. It’s like comfort food to me and I literally just crave a good stir fry any time of day. If you haven’t given tempeh a try, this dish is the perfect one to try!

If you make this Thai basil tempeh and brussels sprouts stir fry, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!

Prep Time:10

Cook Time:10

Total Time:20

Ingredients

1 block of tempeh
2 Tbsp olive or avocado oil (or any oil you want)
10 brussels sprouts, quartered
3 garlic cloves, minced
2 stalks green onions, thinly sliced
1 cup Thai basil, stems removed and roughly chopped
2 Tbsp vegetarian stir fry sauce (vegetarian oyster sauce)
2 Tbsp low sodium soy sauce
1 Tbsp pure maple syrup
1/2-1 tsp chili garlic paste (sambal oelek or sriracha works too)
1/2 lime or lemon (optional)

Instructions

Cut tempeh in half and place in a small pot. Cover with water and bring to a boil. Simmer for 8 minutes. Drain water and let it cool for 5 minutes. This step is SO important to get rid of any bitter taste from the tempeh, so don’t skip it!
Cut tempeh into thin strips and then dice it into little pieces.
Add oil to a non-stick pan and heat on medium high heat. Add brussels sprouts and saute for 2-3 minutes. Add tempeh and continue to saute for 3 minutes, or until tempeh and brussels sprouts start to brown. Add in the garlic, green onions, and Thai basil. Saute for 1 minute.
Add vegetarian stir fry sauce, soy sauce, maple syrup, and chili garlic paste to the pan. Stir and saute for 1 minute. Taste and add more soy sauce, stir fry sauce, or hot sauce if needed.
Serve with jasmine rice or quinoa with a squeeze of lime or lemon on top if desired. Enjoy!

Servings: 4

Author: valeria.chao

Thai Basil Tempeh and Brussels Sprouts Stir Fry (vegan)