This is my attempt on a vegan dish, however it contains egg... But still you can leave the egg out!
Cut the tempeh in cubes. Marinate the tempeh in 1 tbsp soy sauce, 1 tbsp sweet soy sauce and ginger. Let it rest for a while.
Meanwhile, cook the rice and beat the eggs in a bowl.
Bake the tempeh and garlic until done. Add the stir-fry vegetables till they are softened.
In a separate frying pan, bake the eggs. Cut the eggs in squares once they are done.
Add the egg to the tempeh and season with the leftover soy sauce and sweet soy sauce.
Seasoning: onion powder, paprika powder, coriander and cayenne pepper.
Calories: 680kcalCarbohydrates: 99.8gProtein: 33.6gFat: 15.6gSaturated Fat: 3.7gFiber: 9.2gSugar: 8.8g
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