Crispy Tempeh with Charred Broccoli and Ginger-Garlic Glaze
Ingredients
- 8 ouncestempeh
- 1 poundbroccoli florets
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 3 tablespoonolive oil
- 1 tablespoonsesame seeds
- 2 stalksscallions
Prep
- 01
Mince 4 cloves garlic
- 02
Mince 1 tablespoon fresh ginger
- 03
Slice 2 scallions on the bias
Method
- 01
Cut tempeh into 1/2-inch-thick rectangles. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, cook tempeh for 3–4 minutes per side until golden and crispy. Set aside.
- 02
In the same skillet, add remaining 1 tablespoon olive oil and broccoli florets. Cook, stirring occasionally, for 5–6 minutes until broccoli is charred and tender. Season lightly with salt.
- 03
Mince garlic and ginger. Push broccoli to the edge of the skillet, add garlic and ginger to the center, and cook for 30 seconds until fragrant.
- 04
Whisk together soy sauce, rice vinegar, and honey. Pour into the skillet, return tempeh to the pan, and toss everything to coat. Cook for 1–2 minutes until the glaze is sticky and clinging to the tempeh and broccoli.
- 05
Transfer to a serving bowl or plate. Sprinkle with sesame seeds and sliced scallions. Serve hot over rice or with bread to soak up the glaze.
Spice Tips
For heat, stir in a pinch of red pepper flakes or a few drops of sriracha with the glaze. For deeper savory warmth, add 1/4 teaspoon five-spice powder or a dash of white pepper in step 4.