Sesame-Soy Glazed Tempeh and Broccoli Stir Fry

This Chinese takeout-inspired recipe is packed with soy-based tempeh and broccoli. When crumbled into bite-sized pieces, tempeh resembles chicken and takes on whatever flavors you combine it with, such as this savory-sweet sesame-soy glaze. (Photo … — This Chinese takeout-inspired recipe is packed with soy-based tempeh and broccoli. When crumbled into bite-sized pieces, tempeh resembles chicken and takes on whatever flavors you combine it with, such as this savory-sweet sesame-soy glaze. (Photo source: Lauren Skillen)

Tempeh preparation inspired by Bon Appétit.

| Yield: 2 servings | Time: 30 minutes |

Ingredients

8 ounce package tempeh

2 scallions, thinly sliced with white and green parts separated

1/4 cup cooking oil, divided

1 small head of broccoli, cut into bite-sized florets (or about two cups of florets)

sauce

1/4 cup soy sauce or tamari

1 tablespoon corn starch

2 tablespoons maple syrup or honey

2 teaspoons toasted sesame oil

2 teaspoons rice vinegar

4 garlic cloves, minced

1 teaspoons minced fresh ginger

1/4 teaspoon red pepper flakes (optional)

Dash of ground white pepper (optional)

for serving

About 2 cups cooked rice or quinoa

Sesame seeds for garnish (optional)

Preparation

Heat 2 tablespoons of cooking oil in a skillet over medium-high heat. Add the broccoli florets and the white parts of the scallions. Stir frequently, until the broccoli turns bright green, becomes slightly tender, and begins to turn brown in some spots, about 5 minutes.

Once the broccoli is ready, remove from the heat and transfer to a plate. There is no need to clean or wipe out the skillet.

Heat 1 tablespoon of cooking oil in the same skillet over medium-high heat. Crumble in the tempeh with your hands into roughly 1-inch pieces. Cook undisturbed for about 2 minutes, or until golden brown. Stir the tempeh, add another tablespoon of oil and continue to cook, stirring occasionally, until golden brown all over, about 5 more minutes.

Meanwhile, make the sauce. In a small bowl, add the soy sauce and cornstarch and whisk thoroughly to combine. Add the maple syrup, toasted sesame oil, rice vinegar, garlic, ginger, and red pepper flakes and a dash of ground white pepper, if using. Whisk well.

Reduce the heat to medium-low, add sauce mixture to the pan and cook, stirring occasionally, until the liquid starts to thicken and cling to the tempeh, about 1-2 minutes. Taste and adjust for seasoning.

Add the broccoli back into the pan and toss to coat with the sauce.

Serve with cooked rice or quinoa. Sprinkle on sesame seeds, if desired, and garnish with the green parts of the scallions.

Zero-waste tips

Every part of the scallion is delicious, so both the white and green parts get used in this recipe.
You can add the root ends of scallions to a jar with a little bit of water and watch them regrow within about a week or two!
Feel free to vary this dish by adding any vegetables you need to use up such as sliced mushrooms, zucchini, carrots, etc.!