Teriyaki Tempeh and Broccoli

 

Ingredients 

4 tablespoons of olive oil

100g  package of tempeh, cut into small strips

1 head of fresh broccoli, chopped into bite-size florets

4 garlic cloves, minced

Teriyaki Sauce:

1 Tablespoon olive oil

¼ cup soy sauce, see note**

½ Tablespoon sweet sauce

2 cloves of garlic, minced

½ teaspoon fresh ginger, grated or minced

Method 

1. Make sauce: Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside. Whisking together teriyaki sauce in a small glass bowl.
2. Sauté: In a large skillet over medium-low heat brown the tempeh strips in a small amount of oil, adding more oil, a little at a time, as necessary to keep the pan from drying out. 
3. Add sauce: Once tempeh is golden brown in color, add teriyaki sauce and yeast and mix to coat tempeh.
4. Add broccoli: Toss broccoli florets and garlic into the pan. Sauté/simmer mixture for about 10 minutes. 
5. Serve: Remove from heat once broccoli is tender-crisp and bright in color. Serve immediately over rice.