Spicy Thai Basil Tempeh with Jasmine Rice

Ingredients

• 200g tempeh, diced
  2 tablespoons vegetable oil
  4 cloves garlic, minced
  2 red chillies, sliced
  1 bell pepper, sliced
  1 tablespoon soy sauce
  1 tablespoon oyster sauce (vegan)
  1 tablespoon dark soy sauce
  1 teaspoon sugar
  200g fresh Thai basil leaves
  300g jasmine rice
  600ml water
  Salt to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then add it to a saucepan with 600ml of water and a pinch of salt.
   Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the water is absorbed.
   In a large frying pan or wok, heat the vegetable oil over medium heat.
   Add the minced garlic and sliced chillies, frying for about 1 minute until fragrant.
   Add the diced tempeh and stir-fry for 5-7 minutes until golden brown.
   Stir in the sliced bell pepper and cook for another 2-3 minutes until slightly tender.
   In a small bowl, mix the soy sauce, oyster sauce, dark soy sauce, and sugar, then pour this sauce over the tempeh and vegetables.
   Add the fresh Thai basil leaves and stir-fry for another minute until the basil is wilted.
   Serve the spicy Thai basil tempeh over a bed of jasmine rice.