Sesame Garlic Tempeh and Broccoli

This sesame garlic tempeh and broccoli dish is a flavorful and satisfying vegan meal. The tempeh is marinated in a savory sauce with hints of sweetness and spice, then cooked until golden brown and crispy. Paired with tender broccoli florets and served over rice, this dish is perfect for a quick and easy weeknight dinner.

Ingredients:

• 1 8-ounce 226 g package of tempeh, sliced into thin strips


• 1 tablespoon 15 ml sesame oil


• 4 cloves garlic, minced


• 1 tablespoon 15 ml soy sauce or tamari


• 1 tablespoon 15 ml maple syrup


• 1 tablespoon 15 ml rice vinegar


• 1 teaspoon 5 ml sriracha or chili paste optional


• 1 head of broccoli, chopped into florets


• 2 green onions, chopped


• 2 tablespoons 30 ml sesame seeds, for garnish


• Cooked rice, for serving

Instructions:

Use medium-low heat to warm the sesame oil in a big pan

It will take about 5 minutes of cooking on each side after you add the tempeh strips

Put in the minced garlic and cook for one more minute, until the garlic smells good

Melt the sriracha and mix it with the soy sauce, maple syrup, and rice vinegar in a small bowl

Add the sauce to the pan with the garlic and tempeh

Put the broccoli pieces into the pan and stir to cover everything with the sauce

Put the lid on the pan and steam the broccoli for five minutes, or until it is soft but still has some crunch

Take off the lid after the broccoli is done cooking and add the chopped green onions

Put the broccoli and sesame garlic tempeh on top of cooked rice and sprinkle sesame seeds on top