Summary

Ingredients

• 300 g Brussels sprouts
• 200 g tempeh
• 2 carrot (s)
• 1 bell pepper
• 0.5 ½ bunch spring onion (s)
• Vegetable oil
• salt and pepper
• sugar

For the sauce:

• 4 tablespoon soy sauce
• 3 tablespoons water
• 2 tablespoon rice wine vinegar
• 1 tablespoon agave syrup
• 1 teaspoon cornstarch
• 3 clove (s) garlic

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Instructions

1. Mix the sauce ingredients in the mixer and set aside. Dice the tempeh. Halve the Brussels sprouts, finely dice the peppers and slice the carrots. Slice the spring onions and set aside the green part.
2. Heat some vegetable oil in a pan or wok and fry the tempeh until crispy. Transfer to a bowl and drain on some kitchen paper. In the same pan, heat some sesame oil again and fry the Brussels sprouts, carrots, paprika and the white part of the spring onions until the Brussels sprouts are cooked but still firm to the bite. Salt and pepper lightly. Finally, pour a pinch of sugar over it and let it caramelize briefly, this gives off nice roasted aromas.
3. Add the tempeh and the sauce, stir in well and bring the sauce to a boil until it thickens. Divide everything on 2 plates and garnish with the green part of the spring onions.