Ginger-Garlic Tempeh and Broccoli Stir-Fry

Steps

1. 1

   Start the jasmine rice so it is ready when the stir-fry is done.

2. 2

   Put the tempeh in a large skillet, add water to cover by 1/2 inch and simmer for 8 minutes. This softens the tempeh and mellows its slight bitterness. Drain, pat dry and wipe out the skillet.

3. 3

   Whisk the 1/2 cup water, tamari, brown sugar, rice vinegar and cornstarch in a small bowl until the cornstarch dissolves.

4. 4

   Heat 2 tablespoons of the oil in the skillet over medium-high heat. Add the tempeh in a single layer and cook, turning once, until golden brown on both sides, 6 to 8 minutes. Transfer to a plate.

5. 5

   Add the remaining oil, the broccoli and 3 tablespoons water to the skillet. Cover and cook for 2 minutes, then uncover and stir-fry until the broccoli is bright green and crisp-tender and the water has evaporated, about 2 minutes more.

6. 6

   Push the broccoli to the sides, add the garlic, ginger and pepper flakes to the center and stir for 30 seconds. Return the tempeh, stir the sauce and pour it in. Toss until the sauce boils and turns thick and glossy, about 1 minute.

7. 7

   Serve over the jasmine rice.