Tempeh and Broccoli in Red Braising Sauce

  • Author: somiigbene
  • Prep Time: 5minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x


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



  • 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


  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.

  • Category: Lunch/Dinner
  • Cuisine: Chinese


  • 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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