Tempeh and Broccoli in Red Braising Sauce

Tempeh and Broccoli in Red Braising Sauce

Bored of tofu? Why not give tempeh a go? It is full of probiotics, more available minerals and of course, super tasty. If you’re ready and willing to try something different, give this tempeh broccoli stir-fry a try, you’ll love it!

Chinese-style dishes are always a crowd pleaser, and I’m not surprised because they’re always so tasty and straightforward to put together. I love tofu, and I cook it two to three times a month on average. I discovered tempeh a while ago. It has a meaty texture, and in my opinion, it is one of the best natural substitutes for beef.

The first few times I tried it, I wasn’t so sure if I liked it, but I’m now convinced I do. Tempeh has a strange, sour taste to it, and I think it is because it is fermented. In saying that, I’m not sure if that’s the case with all brands of tempeh or just the one I tried. You get used to the sour taste after a few tries.


If you’re not sure what tempeh is, you can read more about how it is made and its incredible nutritional benefits over here.

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Tempeh and Broccoli in Red Braising Sauce


  • Author: somiigbene
  • Prep Time: 5minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Lunch/Dinner
  • Cuisine: Chinese

Description

Super easy tempeh with broccoli and carrots in red braising sauce.


Ingredients

  • 200g Tempeh, cut in a large chunks
  • 200g broccoli florets, steamed
  • 100g carrots, sliced then steamed
  • 4 tablespoons red braising sauce
  •   tablespoon rice wine vinegar (or more as needed)
  • 1 tsp chopped or grated ginger
  • Steamed rice, to serve
  • 1 tsp sesame seeds, to serve

Instructions

  1. Heat a non-stick frying pan over medium heat. Add the tempeh and fry for 3-5 minutes until it is browned all over then set aside.
  2. Combine the red braising sauce and rice wine vinegar with around 250ml of water. Pour into a medium saucepan then add the ginger. Bring to the boil over medium heat then turn the heat down to a simmer and add the tempeh. Cook for 10 -15 minutes or until the sauce reduces by half. If the sauce is too sweet, and a little more vinegar until you get the balance that suits your taste.
  3. Add the carrots and broccoli,  stir well and cook for a further minute. Serve the sauce over steamed rice and sprinkle with sesame seeds.

Nutrition

  • Serving Size: Per serving
  • Calories: 316
  • Sugar: 5g
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 32.5
  • Fiber: 15g
  • Protein: 25.5g
  • Cholesterol: 0

Keywords: Tempeh, Broccoli, Red braising sauce

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