← Nouns Cooking · Plant-Based

Ingredients

• 300 g Tempeh, cut into 1 cm slices
• 150 g Jasmine rice, rinsed
• 200 g Broccoli, cut into florets
• 150 g Shelled edamame beans
• 2 tbsp neutral oil
• 4 tbsp Tamari
• 2 tbsp Maple syrup
• 2 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 2 cloves Garlic, grated
• 2 cm piece Ginger, grated
• 1 tsp Sriracha
• 1 tsp cornflour, mixed with 2 tbsp water
• 2 Spring onion, sliced
• 2 tsp Sesame seeds

Method

1. Mix the tamari, maple syrup, vinegar, sesame oil, garlic, ginger and sriracha in a shallow dish. Add the tempeh, turn to coat and leave to marinate for 15 min.
2. Meanwhile, put the rice in a pan with 225 ml water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 min, then leave covered off the heat.
3. Steam or boil the broccoli and edamame for 4 min until bright green and just tender. Drain.
4. Lift the tempeh from the marinade (keep the marinade). Heat the oil in a frying pan over medium heat and fry the tempeh for 3–4 min per side until deep golden.
5. Stir the cornflour mix into the leftover marinade, pour it into the pan and let it bubble for 1–2 min, turning the tempeh until it is sticky and glazed.
6. Fill bowls with rice, broccoli, edamame and tempeh, spoon over any glaze from the pan and finish with spring onions and sesame seeds.

Tips

• Roughly 40 g protein per serving. Tempeh is fermented soy: if you find it bitter, simmer the slices in water for 10 min before marinating.
• Check the tempeh label if you need gluten-free, as a few brands add barley or wheat.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food