Asian Spice Tempeh
with ginger miso pan sauce / broccoli stir-fry

Name: Asian Spice Tempeh
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 oz Tempeh, 1/2" (1.25 cm) slices; 1 Tbsp Chinese five spice powder (find in the spice or International aisle); 1 tsp Sugar, light brown; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Garlic powder; 1/4 tsp Red pepper flakes; 1/2 cup Broth, vegetable; 1 head Broccoli, florets; 3 cloves Garlic, sliced; 1 Tbsp Oil, cooking; 1/2 cup Cashews, roasted and unsalted; 2 tsp Sesame seeds, white (opt); 1 tsp Soy sauce, low-sodium; 1 Tbsp Ginger, fresh, grated; 4 Tbsp Water; 1 1/2 Tbsp Vinegar, rice; 4 Tbsp Miso paste, white (sub any variety miso); 2 tsp Oil, toasted sesame; 2 tsp Sugar, light brown

Active: 40 Total: 40

Original GF Paleo Vegetarian

The spice rub that seasons these tempeh slices features Chinese Five Spice which brings a truly exotic flavor to Asian dishes. But don't stop there with the bold flavors in this Chinese inspired dinner - add a tangy ginger miso sauce to spice up the whole meal.

Proteins

Tempeh

Cuisines

Asian - Fusion

Ingredients

Metric

Servings:

Asian Spice Tempeh:

Tempeh - 16 oz , 1/2" (1.25 cm) slices
Chinese five spice powder (find in the spice or International aisle) - 1 Tbsp
Sugar, light brown - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Garlic powder - 1/4 tsp
Red pepper flakes - 1/4 tsp
Broth, vegetable - 1/2 cup

Broccoli Stir-Fry with Cashews:

Broccoli - 1 head , florets
Garlic - 3 cloves , sliced
Oil, cooking - 1 Tbsp
Cashews, roasted and unsalted - 1/2 cup
Sesame seeds, white (opt) - 2 tsp
Soy sauce, low-sodium - 1 tsp

Ginger Miso Sauce (enough for 2 nights):

Ginger, fresh - 1 Tbsp , grated
Water - 4 Tbsp
Vinegar, rice - 1 1/2 Tbsp
Miso paste, white (sub any variety miso) - 4 Tbsp
Oil, toasted sesame - 2 tsp
Sugar, light brown - 2 tsp

Prep

Tempeh - Slice tempeh into 1/2” (1.25 cm) thick slices. Combine five spice, sugar, salt, black pepper, garlic powder and red pepper flakes. Rub tempeh with seasoning. (Can be done up to 1 day ahead)
Sauce - Peel and grate ginger. Combine ginger, water, vinegar, miso, sesame oil and sugar. Puree sauce with an immersion or standing blender until smooth. Divide sauce in half and save the second half for Wednesday. (Can be done up to 5 days ahead)
Broccoli / Garlic - Prep as directed. (Can be done up to 4 days ahead)

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Make

Heat a skillet over medium-high heat. Brush with some oil and then place tempeh on heated oil. Sear on each side until golden, ~5 minutes. Transfer tempeh to a plate and return skillet to heat. Add half the ginger miso sauce (remember to save the other half for Wednesday) and stock to hot pan. Stir, scraping up any bits from the bottom of the pan until the sauce thickens a bit, ~2 minutes. Turn off the heat under the pan.
Meanwhile, heat a wok or a second skillet over medium-high heat. Add oil for broccoli. When oil begins to shimmer, add broccoli and a tablespoon of water (for 4 servings, adjust accordingly) and stir-fry until bright green and tender, ~5 minutes. Add garlic, cashews, sesame seeds and soy sauce and stir fry until garlic is fragrant, ~1 minute more.
Serve tempeh with ginger miso pan sauce over top and broccoli on the side. Enjoy!

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