Tempeh Sauté with Cashews and Broccoli - Main Course Recipe
Tempeh Sauté with Cashews and Broccoli
Tempeh is a fermented soy-based protein which originated from the Indonesian island of Java. Its nutty flavour and high plant-based protein content make it an excellent meat substitute. Try it in your sautés!
1 head broccoli
2 tbsp olive oil
2 tbsp tamari
1 tbsp mirin (or rice vinegar)
½ tbsp sambal oelek
2 tbsp maple syrup
1 package (240 g) tempeh
1 clove garlic
2 green onions
2 tsp fresh ginger
Some vegetable oil for frying
1 cup PRANA organic non-roasted cashews
2 tbsp PRANA organic sesame seeds
1 handful fresh coriander, chopped
Cut the broccoli into flowerets and steam to cook. Set aside.
In a bowl, mix together the olive oil, tamari, mirin, sambal oelek and maple syrup. Set aside.
Cut the tempeh into small cubes, finely chop the garlic, slice the green onions and grate the ginger. Set aside.
Heat a bit of vegetable oil in a wok and sauté the garlic, ginger and green onions for a few minutes.
Add the tempeh cubes and sauce, and let it caramelize over medium heat for 6 to 8 minutes.
Add the cashews and the broccoli, and cook for another 3 minutes.
Serve immediately with sides of rice and green vegetable. Sprinkle with sesame seeds and fresh cilantro.