Tempeh, like tofu, is a soy product and is rich in protein, fiber, iron and even vitamin B12. But unlike tofu, tempeh is made from fermented soy beans. Tempeh in general has more protein and fiber than tofu because it is made from fermented whole soybeans and is less processed than tofu. Because of the fermentation, it is also easier to digest! Both tofu and tempeh are good substitutes for meat and both absorb flavors incredibly well.
- Tempeh (2x 8oz package, we used the Organic 3 grain blend from Trader Joes)
- 1 bag of Trader Joes Organic Broccoli Florets
- Soy Sauce (or Tamari) (2 tablespoons)
- Red chili pepper flakes
- Ginger (1 tablespoon)
- Minced Garlic (4-5 cloves)
- Mesquite Honey (1 tablespoon)
- Lime Juice (1 teaspoon)
- Olive oil
Recipe (4 servings)
- Tempeh can sometimes be bitter but if cooked properly, tastes amazing. Thinly slice the tempeh. The thinner the better, we used a mandolin to get even slices. We recommend steaming the tempeh for about 10 minutes, which is easy to do in an Instapot.
- While the tempeh is steaming, prepare the teriyaki sauce. Combine the soy sauce, honey, lime juice with half the grated ginger and half the minced garlic. Add chili pepper flakes to taste.
- Once the tempeh is steamed, marinate with the teriyaki sauce. The longer the tempeh marinates the better it tastes. We marinated for about 2 hours. But you can even do this overnight.
- Next, heat a tablespoon of olive oil in a nonstick pan on medium high heat. Once oil is hot, add the remaining garlic and ginger and let carmelize. After about 30 seconds, add the broccoli florets. Cook until the broccoli is slightly browned and crispy at the edges. Then add the marinated tempeh with all its juices and cook for another 2-3 minutes. Enjoy! This tastes even better the next day.