Ingredients

The following ingredients have 4 Servings
  • 1 block/package of tempeh (8 ounces)
  • 1 cup cooked rice
  • 1 cup chopped broccoli
  • 1/4 cup chopped scallions for garnish
  • Optional: 1/2 avocado
  • 2 cloves garlic (finely minced)
  • 1 tbsp toasted sesame oil
  • 1/4 cup low sodium tamari or soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp vegetable broth
  • 2 tbsp peanut butter
  • Juice from 1/2 lime
  • 1/2 tsp red pepper flakes

Instruction

  • Whisk together all of the ingredients for the sauce. 
  • Cut the tempeh into squares, cut each square into triangles. 
  • Add the tempeh to a bowl and coat with half of the sauce. Let sit for about 15 minutes to marinate. Toss it halfway through to ensure the sauce is coating every side.
  • While the tempeh is marinating, steam the broccoli and prepare the rice. I like to use a rice cooker and steamer basket for the broccoli to make life easier. 
  • Once the tempeh is finished marinating, heat a medium pan with 1-2 tbsp of oil over low/medium heat and add the tempeh in. 
  • Let simmer until the sauce starts to darken, then add in half of the other half of the sauce (save the other bit for drizzling on top of the bowls). 
  • Simmer for about 5 minutes to allow the tempeh to absorb the flavor. Flip halfway to ensure it is evenly cooked. 
  • Assemble the bowls with a bed of rice and top with the tempeh, broccoli and an extra drizzle of the peanut sauce.