Ingredients for Tempeh Sukiyaki With Broccoli Cauliflower
- 8 oz tempeh, cut into 1-inch cubes
- 2 tbsp tamari (or soy sauce)
- Mirin
- Arrowroot
- Worcestershire Sauce
- Honey
- Fresh Ginger
- Green Pepper
- Onion
- Carrot
- 2 stalks celery, thinly sliced
- Broccoli Floret
- Cauliflower
- 2 cups vegetable stock
- 4 tbsp vegetable oil
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How to Make Tempeh Sukiyaki With Broccoli Cauliflower
- In a bowl, whisk together the marinade ingredients. Add the tempeh, ensuring all pieces are coated. Let marinate for at least 15 minutes (longer is better!).
- Bring the vegetable stock to a boil in a saucepan. Add the carrots, broccoli, and cauliflower. Boil for exactly 1 minute. Immediately remove the vegetables and set aside, reserving the stock.
- Drain the tempeh, reserving any remaining marinade. Add the reserved marinade to the reserved vegetable stock.
- Heat 2 tbsp of oil in a wok or large skillet over medium-high heat.
- Add the marinated tempeh and fry until nicely browned on all sides. Remove the tempeh and set aside.
- Add the remaining 2 tbsp of oil to the pan. Add the sliced onions and peppers; stir-fry for 3-4 minutes until softened.
- Add the celery and cook for another 2 minutes.
- Pour the reserved vegetable stock into the pan. Bring to a simmer, then stir in the tamari (and vegetarian Worcestershire sauce, if using).
- Add the cooked tempeh, carrots, broccoli, and cauliflower to the pan. Stir gently until everything is heated through and the sauce has thickened slightly. Do not overcook the vegetables.
- Serve the Tempeh Sukiyaki immediately over cooked brown rice. Garnish with sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
17g
Fat
10g
Carbs
4g
