Coco Catalina Borsche

Asian Stir Fry with Tempeh and Rice Pasta

7 min
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669 Views

Coco Catalina Borsche

Asian Stir Fry with Tempeh and Rice Pasta7 min

Share this Video

669 Views

Learn how to make a simple, easy Asian stir fry along with a fun take on Tempeh. 

Ingredients:

Tempeh
Sesame oil
Tamari
Maple syrup
Ginger
Garlic
Sesame seed
Organic brown rice pasta
Leek
Mustard seeds
Bok Choy
Spring onions
Bell pepper
Asparagus
Shitake mushrooms
Avocado
Fresh coriander
Soy sauce
Sea salt
Black pepper

Start with chopping all the vegetables and preparing the tempeh.
Fry tempeh with sesame oil, tamari, maple syrup, fresh ginger and garlic. Put a lid on the pan and leave cooking on medium heat.
Meanwhile roast sesame seeds on high heat, when they have a nice color take them immediately of the heat so they do not burn and save them for garnish.
Start to boil the brown rice pasta.
Add some sesame oil in the warm pan you used for the sesame seeds and add garlic and leek. Put back on the stove and heat up slowly. Add some mustard seeds.
When the leek becomes soft turn up the heat and add the rest of the veggies.
Turn around the tempeh and stir for the same time on this side.
Add the soy sauce to the veggies and grind the pepper. Add the fresh grinded pepper and the salt.
Serve with fresh coriander, avocado, and rice pasta.

Coco Catalina Borsche

Coco Catalina Borsche

Coco’s yoga journey began in Poona, India at the United World College founded by Nelson Mandela. Coco studied Iyengar Yoga at the Kare Ayurveda Institute, set in idyllic Mulshi Lake. Afterwards in her native Germany, she embraced Prana Flow developed by Shiva Rea …

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