NUTRITION

SERVINGS

INGREDIENTS

8 oz tempeh

2 cup broccoli florets

0.5 tbsp natural peanut butter

1 tbsp tamari

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp sriracha

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets on the baking sheet, drizzle with half of the olive oil, and sprinkle with sea salt and black pepper.

• 3

  Roast the broccoli for 15 to 20 minutes until the edges are crispy and charred.

• 4

  While the broccoli roasts, whisk together the peanut butter, tamari, rice vinegar, grated fresh ginger, minced garlic, and sriracha in a small bowl until smooth.

• 5

  Cut the tempeh into 1-inch cubes and heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Add the tempeh to the skillet and sear for 3 to 5 minutes, turning occasionally, until all sides are golden brown and crispy.

• 7

  Reduce the heat to low and pour the peanut sauce over the tempeh, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  Remove from heat and serve the glazed tempeh immediately alongside the roasted broccoli florets.