Lemon-Miso Tempeh with Broccoli

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Lemon-Miso Tempeh with Broccoli

This is a modification of a tofu recipe by @hettymckinnon from the NYT that is very popular, and we can see why - it's very tasty! With the tempeh it has added flavor, texture, protein and fiber. Any tofu dish can be made with tempeh, for variety and added protein etc. Yum!!

Ingredients

• For the Lemon-miso sauce:
• ¾ cup just-boiled water
• 2 TBSP white miso paste
• ¼ cup lemon juice (from 1 to 2 lemons)
• 3 TBSP maple syrup
• 1 TBSP cornstarch
• ½ tsp salt
• 2 tsp roasted sesame oil
• 2 garlic cloves, finely grated/chopped
• 1 (1-inch) piece fresh ginger, peeled and finely grated/chopped
• For the Tempeh and Broccoli:
• ⅓ cup cornstarch (or preferred thickening agent)
• Salt and pepper
• 1 (8oz) Tootie’s Tempeh, cut into ¾” cubes
• Olive or avocado oil
• 1 pound broccoli (about 2 small heads), cut into small florets
• 2 scallions, trimmed and thinly chopped
• Cooked rice, to serve

Instructions

1. For the lemon-miso sauce: in a medium bowl, add the just-boiled water and the miso paste and stir to dissolve. Add the lemon juice, maple syrup, cornstarch and salt, and stir to combine. Set aside.
2. For the tempeh: Season the cornstarch with salt and pepper. Add the tempeh and coat on all sides. Heat a large skillet on medium-high for 2 minutes. Drizzle with 3 TBSP oil and add the tempeh. Cook until golden and crispy. If the pan gets dry, add a bit more oil. Transfer the tempeh to a large plate.
3. With the heat on medium-high, add the broccoli, season with salt and pepper (add more oil if too dry), and cook, tossing often, until tender and charred around the edges, 6 to 7 minutes (reduce heat to medium if it gets too hot and smoky). Transfer the broccoli to the same plate as the tempeh.
4. To finish the lemon-miso sauce: Give the skillet a quick rinse and place it back on medium heat. Add the sesame oil, garlic & ginger. Cook until fragrant, then pour the sauce into into the skillet. Cook, stirring, until thickened and glossy, 3 to 4 minutes.
5. Add the tempeh and broccoli to the lemon-miso sauce and toss to coat. Top with scallions and serve with rice.

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