Smoked tempeh and broccoli

Smoked tempeh and broccoli

from Cerises & Gourmandises
Yield :4 servings

Ingredients

  • 240g Natural tempeh from Tempehine brand
  • 3 cups of broccoli florets
  • Vegetable oil
  • 1 clove of garlic, chopped
  • 1/2 tsp. smoked paprika
  • 3 tsp. maple syrup
  • 2 tsp. liquid smoke
  • 3/4 cup drained and chopped kimchi (it is important to keep the liquid)
  • 2 cups cooked brown rice
  • 1 tbsp. reduced-salt soy sauce
  • 1/2 tsp. toasted sesame oil
  • 1/2 tsp. sambal oelek
  • 1/4 cup pineapple cut into small pieces (optional, it adds a nice freshness to the dish)
  • 1/4 cup fresh coriander
  • Salt and pepper

Original recipe by Cerises et Gourmandises

Preparation: 

In a bowl, combine broccoli florets, 2 tbsp. vegetable oil and season with salt and pepper.

Spread on a parchment paper-lined baking sheet and bake until broccoli is crisp, about 10-15 minutes.

Set aside.

Tempeh:

Boil the tempeh in water for 10 minutes.

Remove the tempeh from the water and pat dry with a clean cloth.

Cut it into small cubes.

Add 1 tablespoon of vegetable oil in a large frying pan over medium-high heat.

Add the tempeh cubes and stir regularly until golden brown, about 5-10 minutes.

Add garlic, maple syrup, smoked paprika, liquid smoke and a pinch of salt.

Mix well and remove from pan after 3 minutes.

Place in a bowl and set aside.

Rice sauce:

In a small bowl, combine 1 and a half tablespoon of the kimchi liquid with the soy sauce, toasted sesame oil and sambal oelek.

 

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