Teriyaki Tempeh and Broccoli Stirfry
Growing up, my father would always order beef and broccoli from the Chinese restaurant in town. I never liked beef, so I’d always steal the broccoli – it was so juicy, tender, and I loved adding it to my fried rice.
This vegan version uses pan fried tempeh in place of beef, to give the same hearty texture of a meat without the meat. The tempeh is pan fried slightly just to get a crisp outer texture and cooked enough to give it a nice firmness and flavor. The teriyaki sauce does all of the work here and coats the broccoli and tempeh, so every forkful is flavorful.
I love serving these kind of stir fries over rice, but you can certainly serve it over noodles, cauliflower rice, quinoa, or just enjoy it as is, with no rice or grains. I’m a big fan of grains soaking up sauces, so that’s why I love my sauce-based stir fries over rice.
However you enjoy this, I hope it encourages you to try tempeh!
Teriyaki Tempeh and Broccoli Stirfry
Ingredients
- 1 12-ounce bag broccoli florets
- 1 tablespoon avocado oil
- 1 8-ounce package tempeh sliced crosswise into1/4-inch thick slices
- 1/2 cup teriyaki sauce
to serve
- cooked rice
to garnish
- white sesame seeds
Instructions
- Set up a steamer basket and steam the broccoli until fork-crisp or fork-tender (your preference), about 5 minutes.
- Meanwhile, heat the oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the tempeh. Cook until browned on both sides, about 5 minutes per side. Add the cooked broccoli and teriyaki sauce and toss gently. Reduce the heat to medium low and let cook for5 minutes, stirring occasionally.
- Serve the tempeh and broccoli over the rice and garnish with sesame seeds. Serve.
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