Sesame Tempeh Bowls

Ingredients

• 1 packages (8 oz each) Tempeh
• 4 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 3 tbsp Brown Sugar
• 1 tbsp Rice Vinegar
• 1 tsp Fresh Ginger
• 2 cloves Garlic
• 1 tbsp Sesame Seeds
• ½ tbsp Cornstarch
• 2 cups Jasmine Rice
• 4 cups Frozen Broccoli Florets
• 2 whole Green Onions

Instructions

1. Cook jasmine rice according to package directions. While rice cooks, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set sauce aside.
2. Cut the tempeh block into 8 squares, then cut each square diagonally into a triangle. Turn each triangle on its side and slice it in half to create thinner triangles.
3. Place the tempeh pieces in a large skillet and add ½ cup water. Bring to a simmer over medium-high heat and cook, flipping the tempeh occasionally, until all the water has evaporated, about 5 to 8 minutes.
4. Meanwhile, microwave the frozen broccoli florets according to package directions until heated through. Season with salt and pepper to taste.
5. Once the water has evaporated from the skillet, reduce heat to medium and pour in the sesame sauce. Stir the tempeh continuously until the sauce thickens and coats the pieces, 1 to 2 minutes, then remove from heat immediately.
6. Divide the cooked rice evenly among 4 bowls. Top each bowl with a quarter of the sesame tempeh, a quarter of the broccoli, and a sprinkle of sliced green onions.