نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Sticky orange tempeh with sesame broccoli

Chinese 20 Mins Prep · 45 Mins Cook

Slice the tempeh into bite-sized cubes. Zest 1 orange and juice both. Finely grate the ginger and garlic. Toss the cubed tempeh in 2 tbsp soy sauce and then corn starch to coat evenly.
Heat 2 tbsp olive oil in a large pan over a medium heat and add the tempeh cubes. Pan fry for approx. 5-8 minutes, turning occasionally, until golden and crispy on all sides. Remove from the pan and set aside. In the same pan, add the orange zest, orange juice, maple syrup, rice vinegar, gochujang, ginger and garlic. Stir well and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce thickens and becomes sticky. Add the tempeh back into the pan and toss to coat it evenly in the glaze.
Heat 1 tbsp olive oil in a clean pan over a medium heat. Add the broccolini and sauté for 5-7 minutes until bright green and tender yet crisp. Drizzle with sesame oil and 1 tbsp soy sauce and sprinkle over the sesame seeds. Stir to coat evenly and cook for an additional 1-2 minutes. Remove from heat and set aside.
Spoon the sticky orange tempeh over a bed of steamed rice. Add a side of sesame broccoli. Scatter over some roughly torn fresh coriander and serve while hot.