NUTRITION

SERVINGS

INGREDIENTS

6 oz tempeh

0.5 cup shelled edamame

1 cup broccoli florets

1 tsp sesame oil

1 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the tempeh into bite-sized 1/2-inch cubes for maximum surface area and crispiness.

• 2

  In a small glass bowl, whisk together the tamari, rice vinegar, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the tempeh cubes to the skillet, cooking for 5-7 minutes while turning occasionally until every side is golden brown and crispy.

• 5

  Toss in the broccoli florets along with a tablespoon of water, then cover the pan for 2 minutes to lightly steam them until they are bright green.

• 6

  Remove the lid and add the edamame, sea salt, and black pepper, stirring frequently for another 2 minutes.

• 7

  Pour the prepared sauce over the vegetables and tempeh, tossing constantly for 1 minute until the glaze thickens and coats every piece beautifully.