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Tomato and Okra
Stir-Fried Tempeh

Ingredients (Serves 4)

  • 200g tempeh, sliced thinly

  • 1 large tomato, finely chopped or grated

  • 100g okra, cut into pieces

  • 1 tbsp olive oil or vegetable oil

  • 2 garlic cloves, sliced

  • 1 tsp soy sauce

  • 1 tsp oyster sauce (vegetarians can use plant-based oyster sauce)

  • Salt and pepper, to taste

  • Fresh cilantro, for garnish (optional)

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Instructions

  1. Sauté the Garlic Heat olive oil or vegetable oil in a pan over medium heat. Add the sliced garlic and stir gently until it turns fragrant and golden.

  2. Pan-Fry the Tempeh Add the tempeh slices to the pan and cook for 3–4 minutes, flipping occasionally, until both sides are golden and crispy.

  3. Add the Okra
Toss in the okra and stir-fry for another 2 minutes, just until it begins to soften but still retains a slight crunch.

  4. Create the Sauce
Add the chopped tomatoes, soy sauce, and oyster sauce to the pan. Stir well to coat everything evenly, then let it simmer for about 5 minutes as the tomatoes break down into a flavourful sauce.

  5. Season to Perfection
Taste and adjust with salt and pepper as needed. Stir everything together to ensure the flavours are well-balanced.

  6. Serve and Garnish
Transfer the dish to a serving plate, then top it off with fresh cilantro for a burst of colour and freshness. Serve immediately and enjoy!

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