Szechuan Tempeh & Broccoli

Typically in the United States, Chinese takeout is loaded with tons of grease and salt, but this version helps you enjoy classic Szechuan stir-fry at home without any guilt or discomfort after!

 

Makes 4 servings - Prep time: 20 minutes - Cook time: 20 minutes

 

Ingredients for the marinated Tempeh:

8 ounces tempeh, cut into 1/2 inch cubes

2 tablespoons white miso paste

1 tablespoon apple cider vinegar

1 tablespoon Umami Sauce

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/4 teaspoon cayenne

 

Ingredients for the Szechuan Sauce:

1/4 cup Umami Sauce

1 tablespoon blackstrap molasses

2 teaspoons white miso paste

1 tablespoon rice vinegar

1/2 teaspoon Chinese five-spice powder

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon red pepper flakes

 

Ingredients for the Stir-Fry:

1 head broccoli, cut into small florets

1 red onion, sliced thinly

1 red bell pepper, seeded and cut into strips

1 carrot, shredded

3 cloves of garlic, minced

1½ cups sliced mushrooms of your choice

2 scallions, minced

1 tablespoon grated fresh ginger

 

Directions:

- To prepare the tempeh, place the cubed tempeh in a steamer basket over about an inch of boiling water and steam for 15 minutes. Set aside.

- Pour the remaining tempeh ingredients plus 1/4 cup of water directly into a shallow bowl or freezer bag and mix well. Add the steamed tempeh and stir or turn the bag over a few times to coat all of the tempeh.

- Allow the tempeh to marinate at room temperature for about 45 minutes or in the refrigerator for 4 to 8 hours.

- To prepare the Szechuan sauce, combine all the sauce ingredients plus 1/3 cup of water in a small bowl or jar with a tight fitting lid.

- Whisk or shake to blend well, then set aside. (Note: if you're not planning to use the sauce immediately, cover securely and refrigerate until you are going to prepare the stir-fry.)

- To prepare the stir-fry, heat a large, non-stick wok or skillet over medium-high heat. Add the marinated tempeh fry for 4 to 5 minutes, to brown all over, stirring frequently. 

- Remove the tempeh from the wok and set aside.

- Place the broccoli florets in a steamer basket over about an inch of boiling water and steam lightly, 3 to 4 minutes, then set aside.

- Add 2 tablespoons of water to the wok and reheat over medium-high heat. Add the onion and fry for about 2 minutes, stirring frequently to avoid burning.

- Add the bell pepper, carrot, garlic, mushrooms, scallions, and ginger and fry for 1 to 2 minutes, stirring frequently until softened. Return the browned marinated tempeh to the skillet, and the steamed broccoli, and stir-fry all together to combine.

- Add in the Szechuan sauce and cook in the pan until the sauce fully coats the tempeh and vegetables for about 1 minute. Serve over freshly cooked whole grains of your choice, if using, and enjoy!