Okay, I’m really excited to finally get this recipe written out and posted on here because this one is a SHOW STOPPER!
Seriously the best tempeh recipe ever and such a tasty plant-based alternative to conventional beef and broccoli that everyone will love it!
First off, what is tempeh?
Tempeh is a fermented soy product from Indonesia. It is somewhat similar to tofu because they are both made from soy, however, tempeh differs in taste, texture, and nutrition because it is made from whole soy beans where tofu is made from soy milk.
Tempeh has a much firmer texture than tofu and a somewhat earthy flavor. Because it made of whole soy beans it offers more protein, dietary fiber, and vitamins than tofu.
Tempeh is a fermented food! This means that unlike tofu, tempeh it is rich in probiotics. Once you cook the tempeh the probiotics are no longer alive, but by fermenting the soy beans they still offer a whole host of health benefits!
*Because tempeh is a cultured product discoloration is natural. You might notice darkish grey areas on the outside of your tempeh and that is perfectly OKAY! It does not mean the tempeh has gone bad, it’s actually a sign that the fermentation process is complete!
For whatever reason tempeh tends to be much less popular than tofu but I promise you this recipe will change your mind about that!
Ingredients:
For cooking the tempeh
- 16 oz. of tempeh
- 1 cup vegetable broth
- 3 tbsp avocado or olive oil
- 2 large heads of broccoli
For the teriyaki-style sauce
- 8 tbsp tamari (or soy sauce)
- 6 tbsp water
- 1-2 clove of garlic, minced
- 2 tsp sesame oil
- 4 tbsp maple syrup
- 2 tsp apple cider vinegar (or white vinegar)
- 2 tsp chili flakes
- 1 tsp arrowroot powder (or cornstarch)
Instructions:
The first step to making this amazingly tender and flavorful tempeh is to cut it up into two inch long chunks and steam it for 10 minutes. This softens up the tempeh and lets it absorb more flavor!
Place the steamed tempeh in a bowl or bag and pour the vegetable broth over top.
Allow the tempeh to marinate in the broth for at least 20 minutes, preferably for 1-2 hours.
After allowing the tempeh to marinate get a pan ready on the stove for sauteing!
Place the avocado or olive oil into the pan and heat it to medium-high. Sear the tempeh pieces for 3-5 minutes on each side until crispy.
Whisk together all of the teriaki sauce ingredients and pour over the tempeh in the pan. Turn the heat to low and leave for a minute or two to allow the sauce to thicken a bit.
PRO TIP: Dissolve the arrowroot powder or corn starch in a small amount of water before mixing with the other ingredients in order to prevent the powder from clumping!
While the sauce is cooking down cut up the broccoli, steam for 3-5 minutes, and add into the pan with the tempeh and sauce.
Serve warm with brown rice and top with sesame seeds and fresh green onion!
