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

Active: 40 Total: 40

Our meal plan service aims to save you time, so we sometimes feature connected meals. You'll be making a bold ginger miso dressing for tonight's dinner that also gets used tomorrow night to flavor up your ramen broth!



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


  1. 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)

  2. 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)

  3. Broccoli / Garlic - Prep as directed. (Can be done up to 4 days ahead)

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  1. 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. 

  2. 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.

  3. Serve tempeh with ginger miso pan sauce over top and broccoli on the side. Enjoy!



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