Sesame Tempeh With Broccoli
Makes 4 servings
- Sea salt
- 1 cup brown rice, rinsed
- 1 small head of broccoli, cut into bite-size florets
- 2 tablespoons soy sauce, plus more to serve, if desired
- 1 tablespoon pure maple syrup
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1½ teaspoons rice vinegar
- About 1 teaspoon hot sauce of your choice (adjust to your own heat preference)
- 1 teaspoon toasted sesame oil
- 2 tablespoons extra-virgin olive oil OR cold-pressed organic canola oil
- One 8-ounce package of tempeh, cut into ¾-inch cubes
- 4 teaspoons toasted sesame seeds, to garnish
- In a small pot, bring 2 cups of water to a boil and season with ¼ teaspoon salt. Turn heat down to low, add rice, cover tightly with a lid, and simmer until all water is absorbed, 15 to 20 minutes (do not stir). Turn heat off and let rice stand covered for another 10 minutes to steam. Fluff rice with a fork before serving.
- Meanwhile, bring a medium pot of water to a boil and season with 1 teaspoon salt. Add broccoli and cook for 2 minutes. Drain and rinse broccoli under lukewarm water; set aside.
- In a small bowl, stir together the soy sauce, maple syrup, garlic, ginger, vinegar, hot sauce, and sesame oil; set aside.
- Heat cooking oil in a large nonstick skillet over medium heat. Add tempeh and cook until evenly browned on all sides, tossing occasionally, about 5 minutes. Add soy sauce mixture and toss to coat evenly. Turn heat off.
- To serve, divide rice evenly among bowls and top with broccoli and tempeh. Garnish with sesame seeds.