Vegan Tempeh with Broccoli

If you miss the beef and broccoli from your neighborhood Chinese restaurant, this meal flavored with ginger and sesame is for you.

Serves: 4


½ cup of vegetable broth

2 tablespoons of cornstarch 

¼ cup of soy sauce

3 tablespoons hoisin sauce

2 teaspoons rice vinegar

1 tablespoon sriracha

3 tablespoons of toasted sesame oil, divided 1 pound of diagonally sliced tempeh

1 cup of shallots cut thinly

6 cups broccoli florets

2 teaspoons fresh ginger minced

2 minced garlic cloves

For serving:

2 cups brown rice boiled

2 teaspoons toasted sesame seeds

¼  cup of sliced scallions (white and light green parts only)

2 teaspoons of finely sliced dry pepper

How to prepare:

With a fork, dissolve the broth and cornstarch in a cup. Add sriracha, tamari, hoisin, and rice wine vinegar. Put sauce aside.

Warm up a big pan over medium-high heat. Add 1 tablespoon of sesame oil and tempeh, and heat until both sides are browned, approximately 8 minutes. Place tempeh on a dish and set aside.

In the same skillet, add 1 tablespoon of sesame oil and sauté the shallots and broccoli for about 5 minutes, turning often. To the side, add ginger and garlic to the pan. Pour the remaining tablespoon of sesame oil over the ginger and garlic and toss for 30 seconds, or until aromatic. Toss the ginger and garlic with the broccoli.

Return tempeh to pan. Throw in the saved sauce, combine, and raise the heat to bring to a boil. Let sauce to thicken and decrease for approximately 3 minutes, then reduce heat and simmer for an additional 2 minutes. Garnish over rice with sesame seeds, scallions, and thinly sliced dry pepper.

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