Tempeh with Oatmeal

Oatmeal stir-fry with chilli and curry leaves is simply delicious. To make this even more nutritious, tempeh is added. The tempeh can be cut into small dices or chopped, is your own preference. For an ultra-healthy dish, just baked or toasted the tempeh instead of pan-fry or deep-fry.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 2 (100g) fresh tempeh, diced and baked/toasted/pan-fried/deep-fried
° 1 tablespoon olive oil
° 4-6 sprigs curry leaves, stalk removed
° 2-3 fresh chilli padi or 1 fresh red chilli, seeded and sliced
° 3 tablespoons instant oatmeal
° ½ teaspoon salt, or to taste
° ½ tablespoon sugar, or taste
° pepper (optional), to taste

Method
1. Mix the oatmeal, salt, sugar and pepper in a bowl. Set aside.
2. Heat the olive oil in a wok or frying pan over medium heat. Stir fry the curry leaves and chilli for 1 minute. Add in the oatmeal and stir fry until all the ingredients are crispy and aromatic.
3. Add in the tempeh and stir fry briskly. Dish up and serve hot.