Crispy Sesame Tempeh

Ingredients

tempehcut into 3/4-inch cubes

4 oz

soy sauce

Soy-freecoconut aminos

1 1/2 tbsp1 1/2 tbsp

salt

to taste

olive oil

1 tbsp

black pepperfreshly cracked

to taste

mirin

Soy-freerice vinegaradd 1 tsp sugar to balance sweetness

1 tbsp1/2 tbsp

maple syrup

1/2 tbsp

rice wine vinegar

1/2 tbsp

sesame oil

1/2 tsp

garlicfinely minced

1/2 tbsp

gingerfinely minced

1/2 tsp

sriracha

1 1/2 tsp

sesame seeds

3/4 tbsp

brown ricecooked

3/4 cups

broccoliflorets

1 1/2 cups

scallionssliced

for garnish

tahini

1 tbsp

Method

1. 01Set rice to cook if using.
2. 02Cut tempeh into 3/4-inch cubes, place in a medium pot, cover with water to reach the top of tempeh. Add 1 tbsp soy sauce and 1/2 tsp salt. Bring to a boil, cover, and simmer on medium-low for 10 minutes.10 min
3. 03Whisk together 2 tbsp soy sauce, mirin, maple syrup, rice wine vinegar, sesame oil, garlic, ginger, sriracha, and sesame seeds in a small bowl. Set by the stove.
4. 04After tempeh has simmered 10 minutes, place broccoli florets over tempeh. Add more water if needed to reach the level of tempeh. Cover and steam 3-4 minutes until broccoli is tender-crisp. Remove broccoli with tongs and set aside. Drain tempeh and pat dry.
5. 05Heat olive oil in a large skillet over medium heat. Season oil with salt and pepper. Add tempeh and brown each side until deeply golden.
6. 06Pour sesame sauce into the pan, reduce by half, spooning sauce over tempeh as it thickens. Turn heat off and taste. Adjust salt and heat level.
7. 07Divide rice among bowls. Top with steamed broccoli and tempeh. Sprinkle with scallions.
8. 08For optional tahini sauce, whisk together 2 tbsp soy sauce, tahini, sriracha, rice vinegar, and maple syrup. Drizzle over bowls.

Fits

• Vegan
• Vegetarian
• Pescatarian