Wok-Tossed Spicy Tempeh and Broccoli

Name: Wok-Tossed Spicy Tempeh and Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 16 ounce tempeh (8 oz package, cut into 3/4-inch cubes); 1 tablespoon toasted sesame oil; 5 cup broccoli florets (cut into bite-sized florets); 1 red bell pepper (medium, seeded and cut into 1-inch pieces); 3 tablespoon low-sodium soy sauce; 1 tablespoon sriracha; 1 tablespoon rice vinegar; 1 tablespoon maple syrup; 4 clove garlic (minced); 1 tablespoon fresh ginger (minced); 2 package microwave brown rice (8.5 oz pouch, heated per package directions)

Golden cubes of hearty tempeh stir-fried with crisp broccoli florets and red bell pepper in a zesty soy-garlic chili glaze over brown rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy
Cost: $5.44/serving

Dietary

Vegetarian
Vegan
Dairy-Free
Nut-Free
High-Protein
High-Fiber
Low-Calorie
Low-Saturated-Fat
Low-Cholesterol
Pescatarian
Egg-Free
Low-Fat
Low-Sugar

Ingredients

16 ounce tempeh (8 oz package, cut into 3/4-inch cubes)
1 tablespoon toasted sesame oil
5 cup broccoli florets (cut into bite-sized florets)
1 red bell pepper (medium, seeded and cut into 1-inch pieces)
3 tablespoon low-sodium soy sauce
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon maple syrup
4 clove garlic (minced)
1 tablespoon fresh ginger (minced)
2 package microwave brown rice (8.5 oz pouch, heated per package directions)

Instructions

In a small bowl, whisk together low-sodium soy sauce, sriracha, rice vinegar, maple syrup, minced garlic, and minced fresh ginger to create the stir-fry sauce.
Heat toasted sesame oil in a large wok or skillet over medium-high heat. Add cubed tempeh and cook for 6 to 7 minutes, stirring frequently, until browned and crispy on all edges.
Add broccoli florets and chopped red bell pepper to the wok along with 3 tablespoons of water. Cover and steam for 3 minutes until broccoli is bright green and tender-crisp.
Pour the prepared sauce over the tempeh and vegetables in the wok. Toss continuously over medium-high heat for 2 minutes until the sauce reduces and coats every piece in a glossy glaze.
Heat microwave brown rice per package instructions. Spoon warm rice into four serving bowls and top generously with the spicy wok-tossed tempeh and vegetables.

Notes

Steaming the tempeh cubes for 5 minutes before frying is an optional step that removes any natural bitterness and helps it absorb the savory sauce.

Nutrition (per serving)

Calories: 487
Protein: 32.9 g
Carbohydrates: 60.7 g
Fat: 12.8 g
Fiber: 15.8 g
Sodium: 596 mg
Saturated Fat: 1.8 g
Sugar: 8.6 g