Tempeh & Seasonal Vegetable Stir Fry

A one wok wonder, this vegetarian option is a quick and easy Asian dish for the whole family. You can even blend a little for your tiny one if they're just starting solids. No store bought purees necessarily.

Tempeh is a fantastic food, including first food. It packs a high protein punch at a fraction of the price of meat, is low in fat, high in nutrients, and is fermented, so kind on the gut. Tempeh is a soy based food so is an allergen. Introduce it as you would other allergens if it's the first time baby is giving it a go.

Not a fan of tempeh? Sub for firm tofu or any meat (chicken would work well).

Ingredients:

• 1 tbsp olive oil

• 300g tempeh, cut into 1cm cubes

• 1 red onion, halved and sliced

• 5cm ginger, peeled and cut into sticks

• 3 cloves garlic, diced

• ¼ cup oyster sauce (vegetarian oyster sauce or normal is fine)

• 2 carrots, sliced

• 1 head of broccoli, cut into florets

• 1 red capsicum, sliced

Directions:

1. Heat the oil in a wok over a high heat. Add the tempeh, onion, ginger and garlic and stir-fry for 3 minutes or until the tempeh begins to colour.

2. Add the oyster sauce and vegetables. Stir fry for 2 minutes for crispy vegetables, or up to 5 minutes for softer vegetables.

3. Serve with rice (white or brown), quinoa, or noodles.

Note: choose seasonal vegetables to stay budget conscious. Most in season veggies you enjoy would work well.

Allergens: Tempeh (soy) and non-vegetarian oyster sauce (seafood) are allergens. If you're sharing this with baby, introduce as you would any allergen products.