NUTRITION

SERVINGS

INGREDIENTS

130g Tempeh, cubed

1/4 cup Shelled Edamame

1.5 cups Broccoli florets

1 tsp Sesame Oil

1 tbsp Tamari

1/2 tsp Maple Syrup

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

PREPARATION

• 1

  Steam the cubed tempeh for 10 minutes to remove bitterness and create a more tender texture.

• 2

  In a small bowl, whisk together the tamari, maple syrup, minced garlic, and minced ginger to create the glaze.

• 3

  Heat the sesame oil in a non-stick skillet or wok over medium-high heat.

• 4

  Add the steamed tempeh cubes to the skillet and sear for 5-7 minutes until they are golden brown and crispy on all sides.

• 5

  Add the broccoli florets and edamame to the pan with a small splash of water, covering for 2 minutes to steam the broccoli until tender-crisp.

• 6

  Remove the lid and pour the tamari glaze over the vegetables and tempeh.

• 7

  Toss everything together for 1-2 minutes until the sauce has thickened and coated the ingredients beautifully.

• 8

  Garnish with a sprinkle of toasted sesame seeds before serving.