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Recipe
Tempeh Stir-Fry with Broccoli
Ingredients (Yield: 24 servings)
1 pound fresh tempeh1 cup Kikkoman Less Sodium Soy Sauce
1/4 cup rice wine vinegar
12 ounces chopped garlic
2 tablespoons plus 2 teaspoons ginger purée
1 teaspoon red pepper flakes
3 pounds fresh broccoli
1/2 cup water
1 tablespoon plus 1 teaspoon honey
1 tablespoon plus 1 teaspoon cornstarch
1/4 cup canola oil
2 cups chopped red peppers
1/2 cup chopped scallions
Instructions
Combine tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl. Marinate 1 hour at room temperature.Peel the stems of the broccoli and cut into 1/2-inch pieces; cut florets into 1-inch pieces. Steam until crisp-tender, about 3 minutes. Set aside.
Strain marinade from tempeh into small bowl; set tempeh aside. Whisk the water, honey and cornstarch into the marinade.
Heat oil in a large nonstick skillet over high heat. Add marinated tempeh and red peppers and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to a serving bowl. Sprinkle with scallions and serve.
Recipe created by Chef David Phelps, Middlebury College, Middlebury, VT
