Teriyaki Tempeh with Broccoli Rice
Savory Glazed Tempeh with Green Broccoli Rice Bowl
Ingredients:
16 oz tempeh (2 blocks), cut into 1-inch cubes
4 cups broccoli florets
2 cups cooked brown rice
1 red bell pepper, thinly sliced
2 carrots, julienned
3 green onions, sliced (white and green parts separated)
2 tbsp sesame oil, divided
3 cloves garlic, minced
1 tbsp fresh ginger, grated
¼ cup low-sodium soy sauce or tamari
2 tbsp maple syrup
1 tbsp rice vinegar
1 tsp cornstarch mixed with 1 tbsp water
1 tbsp toasted sesame seeds
½ cup edamame, shelled (optional)
Lime wedges for serving
Directions:
Steam 3 cups of the broccoli florets until tender, about 5 minutes. Let cool slightly, then pulse in a food processor until it resembles rice. Set aside.
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and the cornstarch slurry.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add tempeh cubes and cook for 4-5 minutes, turning occasionally, until golden brown on all sides.
Add half of the sauce to the tempeh, reduce heat to medium-low, and simmer for 2-3 minutes until the sauce thickens and coats the tempeh. Remove tempeh from pan and set aside.
In the same pan, add remaining sesame oil. Add white parts of green onions, ginger, and garlic. Sauté for 30 seconds until fragrant.
Add the remaining broccoli florets, red bell pepper, and carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return the tempeh to the pan, add the remaining sauce, and stir to combine. Cook for 1 minute until everything is heated through.
To serve, place the broccoli rice in bowls, top with the teriyaki tempeh mixture, and garnish with green parts of green onions, toasted sesame seeds, edamame (if using), and lime wedges.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 375 kcal | Servings: 4 servings