Teriyaki Tempeh & Broccoli
Teriyaki Tempeh & Broccoli served over rice with a side of dressed cabbage and cucumber. This protein-rich dish is delicious and easy to prepare.
Ingredients
Teriyaki Tempeh & Broccoli
- 1 Tbs sesame oil
- 1 pack of tempeh, cut into 1/4 inch strips
- 1/4 cup nutritional yeast flakes
- 1/2 pound fresh broccoli, chopped into florets
- 4 garlic cloves, minced
- Cooked rice for serving
- Optional garnish: sliced cucumbers, chopped cabbage, sesame seeds, chopped scallions, cilantro, lime, sriracha
Teriyaki Sauce
- 1 Tbs sesame oil
- 1/4 cup soy sauce
- 1/2 Tbs maple syrup or honey
- 2 garlic cloves, minced
- 1/2 tsp fresh ginger, grated or minced
Directions
- Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
- In a large skillet over medium heat, add 1 Tbs sesame oil. Once hot, add tempeh strips and brown, cooking for about 4 minutes on each side.
- Once the tempeh is golden brown in color, add the teriyaki sauce and nutritional yeast to the pan. Toss to coat the tempeh.
- Add broccoli florets and garlic to the pan. Sauté on medium-low heat for about 10 minutes, stirring occasionally.
- Remove from heat once broccoli is tender, crisp, and bright green in color.
- Serve over rice and top with optional garnish if desired and enjoy!
Nutrition Information
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