Difficulty rating: For rookies Serves: 4 people
If you fancy trying something new, look no further than this delicious Thai Tempeh Stir-fry. Packed with flavour and spice and ridiculously easy to whip together, we think you make just stumble across a new family favourite.
Modified from Taste


  • 1 tablespoon peanut oil
  • 1 red onion, sliced into thin wedges
  • 1 tablespoon lemongrass, finely chopped
  • 1 long red chilli, finely chopped
  • 1 tablespoon ginger, finely chopped 
  • 2 garlic cloves, finely chopped
  • 2 x 170g packs of Better Nature Tempeh Mince
  • 2 tablespoons vegan Massaman Curry Paste
  • 100g green beans, cut into 5cm lengths
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 cup Thai basil leaves
  • Cooked thin rice noodles, to serve


  1. Heat oil in a wok over medium-high heat. Cook the onion, lemongrass, chilli, ginger and garlic for 1 minute or until fragrant. Add the Tempeh Mince and cook for 4-5 minutes, until cooked through.
  2. Add curry paste and cook, stirring, for 1-2 minutes, until fragrant. Add the beans, soy sauce, lime juice and sugar, and cook, stirring, for 1-2 minutes or until the beans are just tender. Stir in half the basil. Serve on rice noodles, topped with the remaining basil.


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