Ingredients Jump to Instructions ↓

  1. 4 oz 113g Soy tempeh or 3-grain tempeh - cut 1/2" pieces

  2. 1/4 cup 59ml Light soy sauce

  3. 1 tablespoon 15ml Rice vinegar

  4. 3 Garlic cloves - minced

  5. 2 teaspoons 10ml Minced peeled fresh ginger

  6. 1/8 teaspoon 0.6ml Dried crushed red pepper

  7. 12 oz 340g Broccoli - stems peeled, and Cut 1/2" pieces, florets cut 1" pieces

  8. 2 tablespoons 30ml Water

  9. 1 teaspoon 5ml Honey

  10. 1 teaspoon 5ml Cornstarch

  11. 1 tablespoon 15ml Vegetable oil

  12. 1/2 cup 73g / 2.6oz Chopped red bell pepper

  13. 2 tablespoons 30ml Thinly-sliced green onion

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature. Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade. Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and saute 4 minutes. Add broccoli and marinade mixture and saute until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve. This recipe yields 4 servings as a side-dish.


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