Tempeh and Broccoli with Orange Sauce

Ingredients

• 16 oz tempeh
• 4 cup broccoli florets
• ¾ cup orange juice
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tbsp fresh ginger
• 2 clove garlic
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame oil
• ½ tsp red pepper flakes (optional)
• 1 tsp sesame seeds (optional)
• 4 cup cooked rice (optional)

Steps

1. Press and cube the tempeh into 1/2-inch pieces. Mince the ginger and garlic.
2. In a small bowl, whisk together orange juice, soy sauce, rice vinegar, maple syrup, minced ginger, minced garlic, and red pepper flakes (if using). In a separate small bowl, dissolve cornstarch in water to create a slurry.
3. Heat sesame oil in a large skillet or wok over medium-high heat. Add tempeh and cook, stirring occasionally, until golden brown and crispy, about 7-10 minutes. Remove tempeh from skillet and set aside.
4. Add broccoli florets to the same skillet. Stir-fry for 3-5 minutes until tender-crisp. If needed, add a splash of water and cover for a couple of minutes to steam.
5. Pour the orange sauce mixture into the skillet with the broccoli. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens.
6. Return the cooked tempeh to the skillet and toss to coat evenly with the sauce. Cook for 1-2 minutes until heated through.
7. Serve immediately, garnished with sesame seeds if desired, over cooked rice.