Tempeh Sukiyaki With Broccoli & Cauliflower Recipe 🥦🍲
Description:
This delightful Tempeh Sukiyaki recipe, sourced from “The Tempeh Cookbook,” offers a flavorsome fusion of Asian-inspired ingredients and wholesome vegetables. Tempeh, a soy-based protein, takes center stage in this dish, providing a satisfying texture complemented by the crispiness of broccoli and cauliflower florets. Perfect for a quick and nutritious meal, this one-pan wonder is sure to become a favorite in your recipe repertoire.
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh | 8 oz |
| Tamari | 3 tbsp |
| Mirin | 2 tbsp |
| Arrowroot | 1 tsp |
| Worcestershire Sauce | 1 tbsp |
| Honey | 1 tbsp |
| Fresh Ginger | 1 tsp |
| Green Pepper | 1 |
| Onion | 1 |
| Carrot | 1 |
| Celery | 1 stalk |
| Broccoli Florets | 1 cup |
| Cauliflower | 1 cup |
| Vegetable Stock | 2 cups |
Instructions:
-
Begin by marinating the tempeh: Place the sliced tempeh in a bowl and add 2 tablespoons of tamari, mirin, arrowroot, Worcestershire sauce, honey, and fresh ginger. Mix well to ensure the tempeh is coated evenly. Let it marinate while preparing the vegetables.
-
In a pot, bring the vegetable stock to a boil. Add the sliced carrots, broccoli, and cauliflower florets, and let them boil for just 1 minute. Quickly remove the blanched veggies from the stock and set them aside, reserving the stock for later use in the sauce.
-
Drain the marinated tempeh, reserving any leftover marinade, and set aside.
-
Heat a wok or skillet over medium heat and add 2 tablespoons of oil. Once hot, add the marinated tempeh slices and fry until they are golden brown. Remove the browned tempeh from the pan and place it in a separate bowl.
-
In the same pan, add the remaining 2 tablespoons of oil. Stir-fry the sliced onion, green pepper, and celery for a few minutes until they begin to soften.
-
Pour the reserved vegetable stock into the pan and bring it to a simmer. Add an additional 2 tablespoons of tamari for flavor.
-
Return the fried tempeh to the pan, along with the blanched carrots, broccoli, and cauliflower. Stir gently until all the ingredients are heated through. Be careful not to overcook the vegetables; they should retain their crispness.
-
Serve the Tempeh Sukiyaki alongside brown rice, allowing the thin sauce to infuse each bite with savory goodness.
Enjoy this wholesome and flavorsome Tempeh Sukiyaki with Broccoli & Cauliflower, a dish that’s as nourishing as it is delicious! 🌟
