Crispy Tempeh with Charred Broccoli and Garlic Fried Rice
Ingredients
- 8 ouncestempeh
- 1 poundbroccoli florets
- 3 cupscooked white rice (day-old or chilled)
- 5 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 2 tablespoonsesame oil
- 3 tablespoonvegetable oil
- 2egg
- 3scallion
Prep
- 01
Mince 5 cloves garlic
- 02
Mince 1 tablespoon ginger
- 03
Chop 3 scallions
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cut tempeh into 1/2-inch cubes, add to the pan, and cook for 5-6 minutes, stirring occasionally, until golden and crispy on multiple sides. Transfer to a plate.
- 02
Add 1 tablespoon vegetable oil to the same pan. Add broccoli florets and cook for 4-5 minutes, stirring once or twice, until charred and tender-crisp. Sprinkle with a pinch of salt. Transfer to the plate with tempeh.
- 03
Add remaining 1 tablespoon vegetable oil to the pan. Crack eggs into the pan and scramble until just cooked through, about 1-2 minutes. Break into small pieces and push to the side.
- 04
Add chilled rice to the pan, breaking up any clumps, and stir-fry for 2-3 minutes. Mince garlic and ginger, add to the rice, and cook for 1 minute until fragrant.
- 05
Pour soy sauce and sesame oil over the rice. Return tempeh and broccoli to the pan, toss everything together for 1 minute. Chop scallions and scatter over top before serving.
Spice Tips
For heat, add 1/2 teaspoon red pepper flakes or a few dashes of hot sauce when you add the soy sauce. A splash of rice vinegar (1 teaspoon) brightens the finish. For deeper umami, stir in 1 teaspoon miso paste with the soy sauce.