Sesame Orange Tempeh with Broccoli

Ingredients

• 2 packages (8 oz each) Tempeh
• 3 cups Broccoli
• ½ cup Orange Juice
• 3 tbsp Soy Sauce
• 2 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 1 tbsp Cornstarch
• 3 cloves Garlic
• 1 tsp Fresh Ginger
• 1 tbsp Orange Zest
• 1 tbsp Sesame Oil
• 2 tbsp Vegetable Oil
• 1 tbsp Sesame Seeds
• 2 cups Jasmine Rice

Instructions

1. Cook jasmine rice according to package directions.
2. Whisk together orange juice, soy sauce, maple syrup, rice vinegar, garlic, ginger, and orange zest to make the sauce.
3. Heat vegetable oil in a large skillet over medium-high heat. Add tempeh cubes and cook 4–5 minutes until golden and crispy on all sides. Remove and set aside.
4. In the same skillet, add broccoli with 2 tbsp water. Cover and steam 3 minutes until bright green and tender-crisp.
5. Return tempeh to the skillet. Pour in the orange sauce and cornstarch slurry. Toss 1–2 minutes until sauce thickens into a sticky glaze.
6. Drizzle with sesame oil. Serve over rice and top with sesame seeds.