Beefy Tempeh and Broccoli

Name: Beefy Tempeh and Broccoli
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 teaspoons cornstarch; ½ cup (120 ml) cold vegetable broth; 1 cup (115 g) thinly sliced shallots; 6 cups (540 g) broccoli florets; 1 pound (455 g) tempeh, sliced on a diagonal; 3 tablespoons toasted sesame oil; 2 tablespoons rice wine vinegar; 1 tablespoon Sriracha sauce; ¼ cup (60 ml) tamari; 3 tablespoons hoisin sauce; Thinly sliced scallions (white and light green parts only); Thinly sliced dried hot chile pepper (optional); Brown rice; Toasted sesame seeds; 2 tablespoons minced fresh ginger; 2 cloves garlic, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

If you love beef and broccoli from your favorite Chinese takeout, then this savory gravy, deeply flavored with ginger and sesame, is the recipe for you! A little tangy, a little spicy, and definitely smothering every inch of the tempeh and broccoli.

Ingredients

½ cup (120 ml) cold vegetable broth
2 teaspoons cornstarch

Asia
China
Side dish
Starter
Vegan

Method

In a mug using a fork, mix the broth and cornstarch until well dissolved. Add the tamari, hoisin, rice wine vinegar, and Sriracha. Set the sauce aside.
Preheat a large skillet over medium-high heat. Cook the tempeh in 1 tablespoon of the sesame oil until seared on b