Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute.
Recipe information
Yield
Serves 4 as a side-dish
Ingredients
4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces
1/4 cup light soy sauce
1 tablespoon rice vinegar
3 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
12 ounces broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces
2 tablespoons water
1 teaspoon honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
2 tablespoons thinly sliced green onion
Preparation
Step 1
Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
Step 2
Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
Step 3
Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.
