Tamari Broccoli + Tempeh Stir-Fry

Seriously delicious broccoli and tempeh stir-fry, topped with green onions and sesame seeds. No filler rice or noodles needed, but of course you can serve with a starch base. Add any additional veggies you like to this dish, and you can serve it as a main or a side dish. This recipe is vegan, and you can substitute extra firm tofu if you’re not crazy about tempeh.

INGREDIENTS:

1 large broccoli (or 2 small/medium) chopped into large bite-size pieces, including the stalk

Tempeh Marinade:

2 pkgs plain tempeh (250 g each)

3 tbsp toasted sesame oil

2 tsp sambal/sriracha (less if you don’t like spice)

1 tbsp coconut vinegar (can sub with rice wine vinegar or white vinegar)

3 - 4 tbsp tamari (or soy sauce)

4 - 5 drops liquid smoke

2 cloves garlic sliced thin

A small thumb tip sized piece of fresh ginger, sliced thin

Stir-fry sauce:

1 tsp dry chili flakes (more if you want it extra spicy)

1 - 2 tsp toasted sesame oil

1 medium-large onion, diced

4 - 5 cloves garlic minced

4 tbsp coconut oil

A splash of coconut vinegar (can sub with rice wine vinegar or white vinegar)

4 tbsp tamari (or low-sodium soy sauce)

5 tbsp hoisin sauce

METHOD:

1 - Cut tempeh into bite sized cubes and put into a seal-able bag or a reusable container with a lid for less waste. Add all marinade ingredients and mix gently. Let sit for 20 - 40 minutes at least, flipping the bag/container every so often to coat all the tempeh evenly.

2 - After the tempeh has had some time to marinate, start the stir-fry sauce. Dry roast the chili flakes in a large pot/pan on medium-low heat, just for a couple minutes until fragrant, do not let it burn. Add sesame oil and onions. Sauté on medium low heat, stirring every so often, until onions are caramelized, approx 10-12 minutes.

3 - While doing that, heat oven to 375ºF and spread out the tempeh including the marinade onto a parchment lined tray and bake for approx. 10 minutes. Flip/toss them and put back in for 10 more minutes, or until lightly browned and crisp on the outside.

4 - Once onions are caramelized, add garlic. Sauté for about 2 minutes, until fragrant. Add coconut oil, vinegar, tamari, and hoisin sauce. Whisk gently to combine oils with sauce.

5 - Add the broccoli, toss to coat. Sauté with lid on but tilted to allow some steam to escape. Cook broccoli to desired tenderness (we like ours crispy and warm, not overcooked, approx. 5 minutes). Add cooked tempeh and toss to coat everything evenly.

6 - Serve immediately and enjoy! You can serve this dish over some cooked rice or noodles. We prefer it on it’s own. Garnish with chopped green onions and sesame seeds.

Makes: 4 servings (or 6 side dish servings)

Prep time: 10 minutes

Cook time: 25 - 30 minutes

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days