300g tempeh, cut into large dices
1 tbsp extra virgin olive oil
1 tbsp ginger, grated
1 clove garlic, crushed
1 small red chilli, sliced into rounds
1 onion, thinly sliced
1 tbsp miso paste added to 1/2 cup of water
1 tbsp tamari/soya sauce (optional)
1 kaffir lime leaf, shredded
1 yellow or red capsicum, cut finely
1 tbsp finely sliced lemongrass
1 tbsp sesame oil
1 bunch broccoli, cut into florets
1 cup freshly shaved coconut
1 bunch coriander, chopped
Heat a wok/frying pan with olive oil over medium-high heat, add onion, garlic, ginger, and chilli to the pan, stir-fry for 2-3 minutes until fragrant. Add tempeh, lemongrass, kaffir lime leaf, capsicum, broccoli, sesame oil and miso paste mixture as needed, stir-fry for 2-3 minutes.
Add tamari to the pan and cook until vegetables are tender.
Toss fresh coconut through the stir-fry mix. Plate up, topped with coriander and extra coconut.