YOUR SOLIN GENERATED RECIPE
Crispy Tempeh Stir-Fry with Broccoli and Brown Rice
Pan-seared tempeh glazed in a spicy Korean gochujang and ginger sauce, served over nutty brown rice with crisp sautéed broccoli.
INGREDIENTS
180g Tempeh, cubed
100g Broccoli florets
40g Cooked Brown Rice
10g Gochujang
10g Soy Sauce
3g Sesame Oil
5g Fresh Ginger, minced
3g Garlic, minced
0.5g Ground Turmeric
PREPARATION
Cook the brown rice according to package instructions, adding the ground turmeric to the water for a golden hue.
Cut the tempeh into bite-sized cubes and steam them for 10 minutes to remove any bitterness and soften the texture.
In a small bowl, whisk together the gochujang, soy sauce, minced ginger, and minced garlic to create the stir-fry glaze.
Heat the sesame oil in a non-stick skillet over medium-high heat.
Add the steamed tempeh cubes to the skillet and sear until all sides are golden brown and crispy.
Add the broccoli florets to the skillet with a splash of water, covering for 2 minutes to steam-fry until tender-crisp and bright green.
Pour the gochujang glaze over the tempeh and broccoli, tossing quickly to coat everything evenly as the sauce thickens.
Serve the crispy glazed tempeh and broccoli immediately over the warm turmeric brown rice.