2168g heads of broccoli, large stem removed and chopped
1large carrotpeeled and julienned
Peanut Ginger Sauce
Whisk all the ingredients together in a bowl, or mix in a jar with a lid (shake vigorously) or until combined. Set aside until ready to use. This can be made ahead of time and stored in the fridge.
Tempeh Stir Fry
In a pan over medium high, heat the oil. When hot, add in the tempeh and crisp on each side for about 2 minutes on each side, until all sides are crisped up and browned. Add in 2 tablespoons of the sauce and stir to combine for about a minute or two until it's all absorbed into the tempeh. This helps to infuse the tempeh with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
Remove from heat and top with extra sesame seeds. Serve and enjoy!
While we didn’t need to do it here, sometimes tempeh can have a bitter taste. In that case, steaming the tempeh first removes this and improves the overall flavour. Here’s how to steam tempeh:
Cut the tempeh in 1 inch cubes.
In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We’re doing this to steam your tempeh, so if you have another way to steam it that’s fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
Again, we didn’t do it here and it wasn’t bitter at all! We did have to do it for another tempeh brand that we tried.