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This week I was more frazzled then my hair on a humid summer day. I ran this way and darted that way in attempt to get everything done. I viciously scribbled notes on scraps of crumpled old receipts, scarfed dinner down while I was driving, and ended the night with all the things undone still...Read More


Servings

4 servings

Total time

24 minutes

Cuisines

Asian


Ingredients

  • for the marinade:
  • ¼ cup orange juice
  • 3 tablespoons honey
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons liquid aminos OR coconut aminos OR tamari
  • 2 tablespoons olive oil
  • 2 inches fresh ginger (, peeled)
  • 2 cloves garlic
  • ½ teaspoon Chinese five spice
  • 8 oz tempeh (, cut into 1/4 inch slices)
  • 8 cups broccoli florets ((from about 3medium heads of broccoli))
  • 2 scallions
  • toasted sesame seeds for garnish


Method

  1. Combine all of the marinade ingredients in a blender and blend until smooth. Add tempeh slices to a lidded container or zip top bag and pour the marinade over the tempeh making sure all the pieces are covered in the marinade. Allow to sit overnight or for at least 4 hours in the fridge.
  2. Heat a nonstick skillet over medium heat. Take the tempeh out of the marinade allowing all the excess to drip off. Add the tempeh to the warm pan in a single layer. Saute for 5-7 minutes per side or until the tempeh is browned. Remove from the pan and set aside. Add in the broccoli and the remaining marinade and stir fry until softened about 5-7 minutes. Add back in the tempeh and scallions. Stir to combine. Serve.

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