Hello friends! I don’t think I’ve brought you a tempeh dish yet! Here goes…
For this dish we need bell peppers (all the colors, of course), broccoli, onion(s), ginger, scallions, tempeh, orange juice, avocado oil, garlic, Shaoxing wine (or dry sherry), soy sauce, corn starch, sesame oil, and ceramic chickens. Just kidding, you don’t really need the ceramic chickens. But they are very cute. Behind all of the ingredients you can get a slight glimpse of my compost pail. There is also a second ceramic chicken back there. Oh, you will also want some rice to use as the base for this dish!
In a bowl, whisk together the orange juice, minced garlic, the Shaoxing wine, the sesame oil, some of the soy sauce, and the corn starch. Set this aside. You will need to whisk it again when you go to use it, as the corn starch settles.
Cook the onions and peppers in a little bit of avocado oil.
Steam the broccoli. Cook the rice.
Slice up the tempeh and cook it in a pan in a bit of avocado oil until it browns. What is tempeh? Like tofu, it is a soy product. It has a firmer texture than tofu. It has a nutty flavor, where tofu tends to absorb the flavors of what it is cooked in. Tempeh is also higher in fiber and protein, but tofu wins in the calcium and iron departments.
Add the rice to a bowl and top with the peppers and onions. Next, add the broccoli.
Add the tempeh, top with some scallions, douse it with the orange dressing and enjoy!!
