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Teriyaki Tempeh with Broccoli - Vegan

  • 35 m

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)

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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.

Step 3

Add the remaining 1 tablespoon of vegetable oil in the same skillet. Add the broccoli florets and sauté for 5-6 minutes, or until they are tender-crisp. Season the broccoli with salt and black pepper to taste.

Step 4

Return the sautéed tempeh to the skillet with the broccoli. Pour the teriyaki sauce over the tempeh and broccoli. Toss everything together until well coated and heated through.

Step 5

Serve the Teriyaki Tempeh with Broccoli over cooked rice. For extra taste and visual appeal, garnish with chopped green onions and sesame seeds.

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