We used Foodies Pumfu soy-free Tofu alternative for this recipe!
Along with African Herbswoman
Cayenne powder, Bladderwrack powder, and Turmeric powder!
Try this at home and let us know what you think 🙈❤️
Shop our natural herbs now!!
Africanherbwoman.com
To Make the Stir-Fry:
1 packet Foodies Pumfu
1 onion
1 tablespoon sunflower oil
1 teaspoon sesame oil
Large handful of snow peas
1 bell pepper
Purple cabbage
African Herbswoman Cayenne powder, Turmeric powder, Bladderwrack powder
To Make the Sweet and Sour Sauce:
1/3 cup rice vinegar
4 tablespoons coconut sugar
1 tablespoon ketchup
1 teaspoon coconut aminos
2 teaspoons tapioca starch dissolved in 4 teaspoons of water
Directions
Cut your tempeh into squares.
Cut bell pepper and onion into slices
Add sunflower and sesame oil to a pan on medium heat.
Fry off Pumfu , turning until browned on all sides.
Add your prepped veggies and cook for another 2-3 minutes until the color becomes vibrant.
Mix all sauce ingredients together in a small saucepan over medium heat.
Bring to the boil. Remove from heat and stir in cornstarch mixture to thicken. Set aside.
Pour in your sauce and coat evenly. Cook for another 1-2 minutes.
Serve over herbal Quinoa : sprinkle with sesame seeds