Thai Basil Chickpea Tempeh Stir-Fry Recipe

Looking for a plant-based dinner full of flavour? This Thai basil chickpea tempeh stir-fry combines the rich, umami flavours of Thai cuisine with the nutty taste of fermented chickpea tempeh. It's quick to prepare, making it perfect for weeknight dinners.

Why choose chickpea tempeh?

Tempeh is a traditional fermented food from Indonesia, originally made from soybeans. At Ragi we also make it from organic Swiss chickpeas. Fermentation binds the beans into a firm cake with a nutty flavour, and the result is a great source of plant-based protein and fibre. Compared to tofu, tempeh has a firmer texture and a nuttier flavour, making it a versatile ingredient in all kinds of dishes. Want to know more? Read our complete guide to tempeh.

Chickpea tempeh made with organic Swiss chickpeas.

Ingredients (serves 2)

For the Sauce:

• 2 tbsp vegetable broth or water

• 1 tbsp soy sauce or tamari

• 1 tbsp vegan oyster sauce (or mushroom stir-fry sauce)

• 1 tsp maple syrup

• 1 tsp white or yellow miso paste

• 1 tsp rice vinegar

• 1 tsp toasted sesame oil

• ½ sheet of nori, finely chopped

For the Stir-Fry:

• 200 g chickpea tempeh, sliced or cubed

• 1 small onion, thinly sliced

• 2 garlic cloves, minced

• 1 red chilli, thinly sliced (adjust to taste)

• Neutral oil for frying (e.g. sunflower or rapeseed oil)

• A generous handful of Thai basil leaves

Optional:

• Lime wedges for serving

• Steamed jasmine rice or rice noodles

Instructions

1. Prepare the sauce: In a small bowl, whisk together all the sauce ingredients. Let it sit for a few minutes so the nori softens and infuses the flavours.

2. Cook the tempeh: Heat a splash of oil in a pan over medium heat. Add the tempeh and fry until golden and slightly crispy on all sides. Remove and set aside.

3. Sauté the aromatics: In the same pan, add a little more oil if needed. Sauté the onion until translucent, about 3 to 4 minutes. Add the garlic and chilli and cook for another 30 seconds until fragrant.

4. Combine and simmer: Return the tempeh to the pan. Pour in the sauce, stirring to coat everything evenly. Let it simmer for 1 to 2 minutes until the sauce thickens slightly.

5. Add the Thai basil: Turn off the heat and stir in the Thai basil leaves until just wilted.

6. Serve: Serve the stir-fry hot over steamed jasmine rice or rice noodles, with lime wedges if you like.

   
   

   

   
   
   
   

Why tempeh works so well here

• Rich in protein: Tempeh is a great source of plant-based protein, so this stir-fry is properly filling.

• Shaped by fermentation: Cooking the tempeh means it no longer contains live cultures, but fermentation has already done its work: it breaks down some of the compounds in chickpeas (or soybeans), which many people find makes tempeh easier to digest than unfermented beans.

• Naturally nutritious: Tempeh naturally contains fibre and minerals such as iron and magnesium.

• Low in saturated fat, no added salt: Our tempeh is made with just beans and cultures, so you control the seasoning.

Tips to make it your own

• Add vegetables: Bell peppers, snap peas or broccoli all work beautifully in this stir-fry.

• Adjust the heat: Add more or less chilli to suit your taste.

• Try another tempeh: If chickpea tempeh isn't available, soy tempeh works just as well in this recipe.

This Thai basil chickpea tempeh stir-fry is a flavourful, satisfying plant-based meal that's easy to prepare and shows just how versatile fermented foods can be.