YOUR SOLIN GENERATED RECIPE
Crispy Tempeh Stir-Fry with Broccoli and Edamame
Pan-seared tempeh and steamed broccoli tossed with edamame in a savory ginger-soy glaze, served over brown rice with a sprinkle of toasted sesame seeds.
INGREDIENTS
100g Tempeh, cubed
0.5 cup Shelled Edamame
1 cup Broccoli florets
0.5 cup Cooked Brown Rice
1 tsp Sesame Oil
1 tbsp Tamari
1 tsp Fresh Ginger, grated
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Slice the tempeh into small, even cubes.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tempeh cubes to the skillet and cook for 5-7 minutes, turning occasionally until all sides are golden and crispy.
Add the broccoli florets to the pan with a tablespoon of water, then cover with a lid for 2 minutes to lightly steam.
Remove the lid and stir in the shelled edamame, minced garlic, and grated ginger, sautéing for another 2 minutes until fragrant.
Pour the tamari over the vegetables and tempeh, tossing well to coat everything in the glaze.
Serve the hot stir-fry over the cooked brown rice and enjoy immediately.