Peanut Tempeh & Broccoli skillet

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by boiling 2 and a half cups of salted water in a small pot. Add the cup of brown rice, reduce heat to low, and cover for about 40 minutes or until fully cooked.

Step 2

Cut the tempeh (or pressed tofu) into small squares and chop up the head of broccoli and set aside.

Step 3

Heat the oil in a large skillet over medium heat. Add the tempeh pieces along with 1/4 cup of water, ensuring no pieces are overlapping. Put a lid on the skillet and let steam for 5 minutes or until the water is most evaporated, then flip over each of the pieces, add the remaining 1/4 cup of water, cover, and cook for another 5 minutes. (If using tofu instead, add the tofu cubes to the skillet with oil and sear with no water for about 5 minutes on each side).

Step 4

Season the tempeh (or tofu) with the salt and remove from the skillet. Add the chopped broccoli to the skillet, add 1/2 cup of water, cover, and cook for about 5-10 minutes, or until the water is evaporated.

Step 5

While the broccoli steams, mix up the sauce by whisking the peanut butter, coconut aminos, sriracha, maple syrup, ground ginger, garlic powder, and warm water.

Step 6

When the broccoli is tender to a fork, remove the lid, add back the tempeh, and cover everything in the peanut sauce. Stir, bring the sauce to a simmer, and allow the flavors to combine for a few minutes.

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