Thai Basil Tempeh and Brussels Sprouts Stir Fry (vegan)
This easy Thai basil tempeh and brussels sprouts stir fry brings the most tasty flavors of Thailand to your home cooked meal! It's fast, delicious, and so flavorful.
Print Recipe
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