Teriyaki Tempeh with Broccoli - Vegan

Cook time 35 m
Servings

Description

A delicious dish made with the combination of Teriyaki Tempeh and Broccoli. This dish is a plant-based twist on traditional teriyaki dishes. It combines the rich flavors of teriyaki sauce with the nutty taste of tempeh and the freshness of broccoli. A nutritious dish that is perfect for vegans and non-vegans alike.

Ingredients(14)

0.5 TBSP soy sauce (or tamari for a gluten-free option)
0.25 Cup water
0.25 Cup brown sugar
2 TBSP rice vinegar
1 TBSP mirin (or dry sherry)
2 cloves garlic minced
1 inch piece of fresh ginger, grated
1 TBSP cornstarch
8 oz (225g) tempeh, cut into bite-sized pieces
1 large head of broccoli cut into florets
2 TBSP vegetable oil
1 TSP Salt and black pepper to taste
1 Cup Cooked rice, for serving
2 Sesame seeds and chopped green onions, for garnish

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Steps

Step 1

In a small saucepan, combine the soy sauce (or tamari), water, brown sugar, rice vinegar, mirin (or dry sherry), minced garlic, and grated ginger. Heat the mixture over medium heat, stirring until the sugar has dissolved. In a small bowl, mix the cornstarch (or arrowroot powder) with 1 tablespoon of water to create a slurry. Add the slurry to the saucepan and continue to simmer until the sauce thickens. Remove it from heat.

Step 2

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tempeh pieces and sauté for 2-3 minutes on each side, or until they are lightly browned and crisp. Remove the tempeh from the skillet and set it aside.

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