Prep Time: 15 min
Cook Time : 15 min
Vegetables & Protein:
1 Block Hearty Vegan Tempeh – Defrosted
2 tsp salt dissolved in 2 cups water (this will be your salt water bath for the Tempeh)
1 1/2 cups broccoli*
15 oz Straw Mushrooms*
(*We used Broccoli and straw mushrooms, but you can use any vegetable you have on hand. )
1 tbsp cooking oil
1/4 cup Tamari
1/4 Cup No-chicken (vegan) or vegetable broth
1/4 cup Mirin
1 3/4 Tbs sugar
1/2 Tbs sesame oil
1/8 tsp white pepper
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1 tbsp cornstarch
1/8 cup water
1 tbsp cooking oil
We used Korean Rice Cake, so we tossed it in the stir-fry. But you could also serve over rice or noodles.
If using rice cake medallions ~ 1.5 cups boiled for 3 minutes and set aside.
If using rice – 1 cup cooked
Cut your Tempeh into small cubes.
Place Tempeh in the salt water bath and set aside to soak for 10 minutes. This will bring out the subtle nutty/sweet flavors of the Tempeh.
In a small bowl, combine tamari, broth, mirin, sugar, sesame oil and pepper.
in a separate container dissolve the cornstarch in 1/8 cup water.
Heat a small pan over high heat, add the cooking oil. Add the garlic and ginger and fry until fragrant (about 15 seconds). Add the soy sauce mixture and bring to a boil. Reduce heat to medium and cook for 1 minute.
Add the cornstarch mixture and cook, stirring constantly until the sauce thickens to the consistency of maple syrup. Set aside.
Drain the Tempeh, then fry until golden brown in a large skillet, and set aside on a plate.
In the same large skillet saute your broccoli and mushrooms until both are tender, add the Tempeh along with 1/3 of your sauce (and rice cake if you are using). When the sauce has been mostly absorbed and the vegetables and Tempeh look sticky, add another 1/3, repeat until you have used all the sauce.
Serve with rice, rice cake or noodles.