Thai Basil Chickpea Tempeh Stir-Fry Recipe

Looking to elevate your plant-based meals with a flavorful and nutritious dish? This Thai Basil Chickpea Tempeh Stir-Fry combines the rich, umami flavours of Thai cuisine with the health benefits of fermented foods. It's quick to prepare, making it perfect for weeknight dinners.​

🌿 Why Choose Fermented Tempeh?

Tempeh is a fermented soybean product that originated in Indonesia. The fermentation process enhances its nutritional profile, making it a powerhouse of plant-based protein, fibre, and essential nutrients. Fermentation also introduces beneficial probiotics, which can support gut health and improve digestion. Compared to tofu, tempeh has a firmer texture and a nutty flavor, making it a versatile meat substitute in various dishes.

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:

• 200g chickpea tempeh, sliced or cubed

• 1 small onion, thinly sliced

• 2 garlic cloves, minced

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

• Neutral oil for frying (e.g., sunflower or avocado 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 to allow the nori to soften and infuse the flavors.​

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

3. Sauté Aromatics: In the same pan, add a bit more oil if needed. Sauté the sliced onion until translucent, about 3–4 minutes. Add the minced garlic and sliced chili, cooking for another 30 seconds until fragrant.​

4. Combine and Simmer: Return the cooked tempeh to the pan. Pour in the prepared sauce, stirring to coat all ingredients evenly. Let it simmer for 1–2 minutes until the sauce thickens slightly.​

5. Add Thai Basil: Turn off the heat and add the Thai basil leaves, stirring until just wilted.​

6. Serve: Serve the stir-fry hot over steamed jasmine rice or rice noodles. Garnish with lime wedges if desired.​

   
   

   

   
   
   
   

🌱 Benefits of Fermented Tempeh

• Rich in Protein: Tempeh provides a complete source of plant-based protein, containing all nine essential amino acids.​

• Supports Digestive Health: While cooking the tempeh kills all the good bacteria, meaning it no longer contains live probiotics, the fermentation process still makes a big difference. Fermentation helps break down compounds in chickpeas (or soybeans), making the tempeh easier to digest and enhancing nutrient bioavailability. This means your body can absorb vitamins and minerals more efficiently, supporting overall gut and digestive health.

• Nutrient-Dense: Tempeh is a good source of vitamins and minerals, including B vitamins, iron, calcium, and magnesium.​

• Low in Saturated Fat and contains no salt: Tempeh is low in saturated fat, making it a heart-healthy protein option.​

🔄 Customization Tips

• Add Vegetables: Enhance the nutritional value by adding vegetables like bell peppers, snap peas, or broccoli to the stir-fry.​

• Adjust the Heat: Modify the amount of chili to suit your spice preference.​

• Protein Variations: If chickpea tempeh isn't available, traditional soy-based tempeh works well in this recipe.​

This Thai Basil Chickpea Tempeh Stir-Fry is a flavorful and nutritious dish that showcases the benefits of fermented foods. It's perfect for those seeking a wholesome, plant-based meal that's both satisfying and easy to prepare.​