Tempeh is one of my favorite plant-based proteins. Personally, I prefer it to tofu not only because the texture is better, but also because it is a less processed version of soy. You can actually see the soybeans in each tempeh block!
With that said, you can easily substitute tofu into the recipe if you prefer.
Nothing like a play on one of my favorite Chinese take-out dishes!
Check out this recipe video on YouTube, or use the recipe below if you want to give this a shot!
Cook and Prep Time: 40 minutes
Serves: 3-4
You Need
- 1 block Tempeh, chopped
- 2-3 cups Broccoli Florets
- 1 bunch Carrots, chopped
- 1 Red Onion, halved and cut into half-moons
- 1 head Garlic, minced
- 1 bunch Scallions, chopped, greens & whites separated
- 1-inch piece of Ginger, peeled and minced
- 1 cup Brown Rice
- 2 cups Water or Vegetable Broth
- Salt, to taste
- Black Pepper, to taste
- Olive Oil
- Sesame Seeds, for garnish
For the sauce
- 3 Oranges, juiced
- 1 Lime, juiced
- 2 tbsp. Tamari
- 1 tbsp. Sesame Oil
- 2 tbsp. Water
- 2 tbsp. Arrowroot Flour
DIRECTIONS
- Rinse and chop the produce accordingly.
- Cook the rice. Add rice and 2 cups of water or vegetable stock to a pot. Bring to a boil, then cover and simmer until rice is fully cooked, about 40 minutes.
- Sauté the aromatics. In a pan or wok, set to medium-high heat, and add 1 tbsp. olive oil. Once hot, add garlic, red onion, and scallion whites. Stir frequently to avoid burning. Cook for 2-3 minutes, until onion is slightly tender. Then, remove from pan and set aside.
- Sauté the carrots and tempeh. In a pan or wok, set to medium-high heat, and add 1 tbsp. olive oil. Once hot, add the carrots and tempeh. Stir occasionally. Cook for 3-4 minutes, until slightly browned. Then, remove from pan and set aside.
- Sauté the broccoli. In a pan or wok, set to medium-high heat, and add 1 tbsp. olive oil. Once hot, add the broccoli. Stir occasionally. Cook for 3-4 minutes, until slightly browned. Then, remove from pan and set aside.
- Make the sauce. In a bowl, combine, orange juice, lime juice, and tamari. Stir to combine. In a separate bowl, combine water and arrowroot powder, stir to combine, until a white, thin liquid is formed. Set a small saucepan to medium-high heat. Once hot, add orange juice mixture. Cook until liquid is reduced by about half, 3-4 minutes, stirring frequently. Then, add arrowroot slurry and reduce heat. Allow sauce to thicken, about 2 minutes. Stir to avoid burning. Remove from pan and place sauce in a bowl. Add sesame oil, and stir to combine.
- Set a large pan or wok to medium-high heat. Once hot, return aromatics, carrots, tempeh, and broccoli. Add sauce and toss to combine, about 1-2 minutes. Season with salt and pepper as needed.
- Plate rice and top with orange tempeh and broccoli. Garnish with scallion greens and sesame seeds. Enjoy!