Asian Spice Tempeh
with ginger miso pan sauce and broccoli stir-fry
Ingredients
- 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 - 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, 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
Nutrition Facts
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 Thursday's ramen. (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 broth 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 1 tablespoon of water (for 4 servings, adjust accordingly if customizing serving sizes) 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!
Nutrition Facts
Reviews
Ratings
54 reviews
I substituted the pork with chicken because I don't eat pork. Couldn't find miso paste anywhere so I substituted Korean soybean paste (different I know, but I figured the salty taste would be around the ballpark). The meal was okay, the 5 spice definitely would taste better on pork but overall not my favorite meal I've made so far. I was excited for the dressing but found out it wasn't really worth the effort in this dish. (Maybe due to no miso who knows). It was okay, but not great. Wouldn't bother making this again.
0 HelpfulI subbed garlic powder (using much less) for the fresh on the veggies, and they turned out great. Instead of broccoli, used celery/carrots/zucchini/daikon radish and all were great. Kid loved the cashews in the veggies. Also subbed ground ginger in the sauce and had to use less miso because I ran out, but the sauce was still delicious!
0 HelpfulI found that by my mistake the amount of brocoli needed to be more. and I also added rice to this..super yummy
0 HelpfulIf I made this again I'd skip the pan sauce, it didn't add anything to the meal. My grocery did not have miso, so I just left it out. Seemed like lots of ingredients and lots of steps for a weeknight.
0 HelpfulBest pork chop of my life. The seasoning, miso pan sauce, and side of stir-fried broccoli with cashews made for a perfectly conceived meal. Before making the recipe, I was skeptical about the pan-Asian fusion of flavors (spice mix = Chinese, miso = Japanese), but it turned out frickin' delicious, so that doesn't matter.
0 Helpful