Thai-Style Tempe with Carrots & Basil
Submitted by jjaheriss
Golden pan-fried tempeh stir-fried with carrots, garlic, chilies, and oyster sauce, finished with fresh basil. A quick, protein-packed Thai vegetarian dinner ready in 25 minutes.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minFive ingredients, 25 minutes, and you’ve got a Thai stir fry with serious bite.
Tempeh cubes get pan-fried until golden and crispy on the outside, then tossed back into the wok with stir-fried carrots, crushed garlic, and fiery chilies.
Oyster sauce and a pinch of sugar create that salty-sweet glaze that coats everything.
A handful of fresh basil stirred in right before serving adds the signature Thai aromatics.
Pile it over steamed rice and dinner is done.
Kitchen Tips
- Fry the tempeh first and drain it separately; this keeps it crispy so it doesn’t go soggy when it meets the sauce
- Cut the carrots into thin matchsticks or coins so they cook quickly and stay slightly snappy
- Add the garlic and chilies for just 30 seconds before combining everything; burnt garlic turns bitter fast
Variations
- Use a vegetarian oyster sauce (mushroom-based) to make this fully plant-based
- Add a squeeze of lime and a splash of soy sauce for a tangier, saltier version
- Toss in snap peas or broccoli florets with the carrots for more colour and crunch
Ingredients
Directions
Sauté the tempe cubes in oil until golden but not burned.
Remove and drain on paper towels.
Stir fry carrots in 1 tablespoon oil for 3 to 4 minutes, until slightly soft.
Add the garlic and chilis for 30 seconds, stir, then add tempe and mix it all up.
Add oyster sauce and sugar.
Stir fry for 2 minutes.
Mix in basil and serve with a mound of steamed rice.
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