1. 1

   Step 1

   Cut the tempeh into bite-sized pieces.

2. 2

   Step 2

   For the marinade, mix 2 cloves of garlic, 1 tsp of ginger, 60 ml of soy sauce, 2 tbsp of maple syrup, 1 tbsp of rice vinegar, and 1 tbsp of peanut oil in a bowl.

3. 3

   Step 3

   Add the tempeh pieces to the marinade, mix well, and let sit for at least 20 minutes.

   Timer 20 min
4. 4

   Step 4

   Heat 1 tbsp of peanut oil in a pan. Remove the tempeh from the marinade and fry on all sides for about 6-7 minutes. Then set aside.

   Timer 7 min
5. 5

   Step 5

   Prepare the 200 g of mie noodles according to the package instructions, drain, rinse briefly with cold water, and let drain.

   Timer 5 min
6. 6

   Step 6

   Cut the 350 g of broccoli into florets. Slice the 4 spring onions into rings, separating the white parts from the green parts.

7. 7

   Step 7

   Heat 2 tbsp of peanut oil in the pan. Sauté the broccoli and the white parts of the spring onions for about 4-5 minutes.

   Timer 5 min
8. 8

   Step 8

   Add the noodles and stir-fry over high heat for 1-2 minutes until slightly crispy.

   Timer 2 min
9. 9

   Step 9

   Stir in the remaining marinade and 2 tsp of sriracha and fry for another minute.

   Timer 1 min
10. 10

    Step 10

    Fold in the fried tempeh, turn off the heat, and let the dish rest for a moment.

11. 11

    Step 11

    Garnish with 2 tbsp of sesame seeds, 4 tbsp of peanuts, and the green parts of the spring onions. Serve with lime wedges.

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