Dinner · Japanese
Ginger soy tempeh with broccoli and rice
Slices of tempeh and broccoli in a glossy ginger, soy and maple glaze over jasmine rice.
- Serves
- 2
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 bowls- 300 g tempeh, sliced
- 350 g broccoli florets
- 150 g jasmine rice, cooked
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 1 tsp sesame seeds
Method
Whisk the soy sauce, maple syrup, vinegar and cornstarch with 4 tablespoons of water.
Heat the sesame oil in a large non-stick pan over medium-high heat and brown the tempeh for 3 minutes a side.
Add the broccoli with 3 tablespoons of water, cover and steam for 3 minutes.
Add the ginger and garlic for 30 seconds, pour in the sauce and stir for 1 minute, until glossy. Serve over the warm rice with the sesame seeds.