AuthorgoodnesswithgBring a saucepan of water to a boil.
Cut broccoli into bite-size florets and place in water to steam. Remove when tender but still have a bite to them.
While broccoli is steaming, mix together your sauce.
Whisk coconut aminos, water, ginger, garlic, corn or arrowroot starch and sweetener (if using). Set aside.
Cut your block of tempeh into 8 squares. Then cut each square diagonally into a triangle. Place each triangle on its side and slice in half to create two, thinner triangles.
Drizzle avocado oil into a sauté pan over medium heat. Add the tempeh pieces and cook on each side until golden brown, about 3 minutes.
Add steamed broccoli and sauce to your sauté pan. Mix to coat everything well.
Allow the sauce to thicken for about 2 minutes, stirring often. Remove from heat.
Serve tempeh and broccoli alongside rice of choice. Top with sesame seeds and sliced green onion.
Enjoy!
Ingredients
Directions
Bring a saucepan of water to a boil.
Cut broccoli into bite-size florets and place in water to steam. Remove when tender but still have a bite to them.
While broccoli is steaming, mix together your sauce.
Whisk coconut aminos, water, ginger, garlic, corn or arrowroot starch and sweetener (if using). Set aside.
Cut your block of tempeh into 8 squares. Then cut each square diagonally into a triangle. Place each triangle on its side and slice in half to create two, thinner triangles.
Drizzle avocado oil into a sauté pan over medium heat. Add the tempeh pieces and cook on each side until golden brown, about 3 minutes.
Add steamed broccoli and sauce to your sauté pan. Mix to coat everything well.
Allow the sauce to thicken for about 2 minutes, stirring often. Remove from heat.
Serve tempeh and broccoli alongside rice of choice. Top with sesame seeds and sliced green onion.
Enjoy!
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