Sticky Sesame Tempeh with Broccoli (Vegan)

Ingredients

• 450 gtempeh
• 500 gbroccoli florets
• 2¼ tbsplow-sodium soy sauce
• 1½ tbsppure maple syrup
• 2 tsprice vinegar
• 1¾ tbspfresh ginger, grated
• 2cloves garlic
• 3 tspcornstarch
• 1 tbspcanola or avocado oil
• 1 tsptoasted sesame oil
• 2 tspsesame seeds
• 200 gdry brown rice

Method

1. Rinse the brown rice and cook it in 500 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes and rest 10 minutes.

   30 min timer

2. Cut the tempeh into 2 cm (3/4 inch) cubes and steam over boiling water on high heat for 8 minutes; this softens it and removes any bitterness.

   8 min timer

3. Whisk the soy sauce, maple syrup, rice vinegar, ginger, garlic, cornstarch and 60 ml (1/4 cup) of water.

4. Heat the oil in a large skillet over medium-high heat and brown the tempeh, turning, for about 6 minutes.

   6 min timer

5. Add the broccoli and 3 tbsp of water, cover and steam for 3 minutes until bright green.

   3 min timer

6. Pour in the sauce and toss for about 1 minute until thick and sticky. Drizzle with the sesame oil.

   1 min timer

7. Serve over the rice sprinkled with sesame seeds.

Storing and reheating

Keeps 4 days.