The finished recipe. Crisp Tempeh and Broccoli Rice BowlIngredients 1 to 6. 100 g Tempeh (Slice it about 5 mm thick. Thicker pieces stay chewy in the middle.). 150 g Broccoli. 130 g Cooked brown rice (Cooked weight.). 1 tbsp (15 g) Tamari. 1 tsp (4 g) Toasted sesame oil. 5 g Rapeseed oilIngredients 7 to 11. 1 clove, about 3 g Garlic. A thumb, grated Fresh ginger. 5 g Sesame seeds. A splash Rice vinegar. Half, sliced Fresh red chilliStep 1. Cut the broccoli into small florets and fry them in the rapeseed oil in a hot pan for six minutes, turning once, until the edges are blackened in places. Add a splash of water, cover for a minute to finish them, then tip them out.Step 2. In the same pan fry the tempeh slices for three minutes a side until deep golden and crisp at the edges.Step 3. Mix the tamari, sesame oil, ginger, garlic and rice vinegar, pour it over the tempeh and let it bubble for thirty seconds so it coats each piece.Step 4. Serve over the rice with the broccoli, sesame seeds and sliced chilli.
Fuel8
