Super healthy, super quick to get on the table, and super delicious—three great reasons to try our Teriyaki Tempeh with Broccolini and Carrots. Tempeh is a wonderful substitute for meat because it has a firm, dense texture and a wonderful, slightly nutty flavor. And tempeh is so good for you with loads of protein, fiber, and B vitamins, plus all the health benefits of being a fermented food. Our Teriyaki Tempeh is a great weeknight dinner that everyone will love.
Sear the tempeh.
Add the steamed vegetables.
Photo John Kernick
Make our teriyaki sauce or use your favorite store-bought.
Teriyaki Tempeh with Broccolini and Carrots
4 servings
1 cup rice or quinoa
2 bunches broccolini, ends trimmed, sliced in half lengthwise
2 carrots, sliced diagonally in 1/2-inch thick slices
1 tablespoon peanut, grapeseed, or extra virgin olive oil
Two 8-ounce packages plain tempeh, cut into 1-inch pieces
1/4 cup Terrific Teriyaki Sauce*, or more to taste (see recipe below), or your favorite store-bought
Cook the rice or quinoa according to the directions on the package and set aside.
Meanwhile, in a medium saucepan steam the broccolini and carrots until crisp-tender, about 3 minutes. Drain them in a colander and set aside.
Heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Place the tempeh cubes in the pan and cook undisturbed until browned, 3 to 4 minutes. Flip (we like using tongs for this) and cook on the other side, 3 to 4 minutes more.
Add the steamed vegetables to the skillet and, using a wooden spoon, gently mix with the tempeh cubes. Add three tablespoons of the teriyaki sauce and stir well to coat. Add additional teriyaki sauce as desired. Continue to cook and stir until hot, 3 to 4 minutes.
Put 1/2 cup of the cooked grains in the bottom of each of 4 serving bowls. Top each bowl with tempeh and vegetables and serve hot.
*Terrific Teriyaki Sauce
makes 3/4 cup
1 teaspoon sesame seeds (optional)
1 teaspoon cornstarch
1/2 cup low-sodium soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
If using sesame seeds, cook them in a small dry skillet over medium heat. Shaking the pan occasionally, until they begin to darken and give off a toasty aroma, 2 to 3 minutes. Set aside.
In a small bowl mix the cornstarch with 2 teaspoons of warm water. Set aside.
In a small saucepan combine the soy sauce, mirin, brown sugar, garlic, ginger, and 1/3 cup of water. Place over medium-high heat and stir occasionally until it comes to a low boil. Reduce the heat to medium and add the dissolved cornstarch. Continue stirring until the sauce thickens, about 5 minutes. Remove from the heat and add the sesame oil and the sesame seeds (if desired).
