Soy Ginger Tempeh & Broccoli

• Jasmine Rice(250 g)
• Tempeh(400 g)
• Broccoli(400 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Green Onions(3)optional
• Rapeseed Oil(2 tbsp)
• Soy sauce(4 tbsp)
• Rice Vinegar(1 tbsp)
• Maple syrup(1 tbsp)
• Sesame oil(2 tsp)
• Cornflour(2 tsp)
• Chili flakes(½ tsp)optional
• Sesame seeds(1 tbsp)optional

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water, bring to a boil, cover, and cook on low until tender.

   ~12 min

2. 2

   Slice {Tempeh} into bite-size pieces. Cut {Broccoli} into small florets, thinly slice {Onion}, mince {Garlic}, grate {Ginger}, and slice {Scallions}.

   ~10 min

3. 3

   Whisk together {Soy sauce}, {Rice Vinegar}, {Maple syrup}, {Sesame oil}, {Cornstarch}, and {Chili flakes} with 3 tbsp water until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Stir-fry {Tempeh} for 4 minutes until golden at the edges. Add {Onion}, {Broccoli}, {Garlic}, and {Ginger}, then stir-fry for 4 minutes more until the broccoli is bright green and just tender.

   ~8 min

5. 5

   Pour in the sauce and toss for 2 minutes until glossy and lightly thickened, coating the {Tempeh} and {Broccoli}. Fluff the rice and serve topped with {Scallions} and {Sesame seeds}.

   ~2 min