Tempeh with Broccoli and Carrots in Braising Sauce
Ingredients
- 200g tempeh, cut into large chunks
- 200g broccoli florets, steamed
- 100g carrots, sliced and steamed
- 4 tablespoons red braising sauce
- 1.5 tablespoons rice wine vinegar
- 1 teaspoon chopped or grated ginger
For serving
- Steamed rice
- 1 teaspoon sesame seeds
Preparation
Heat a non-stick frying pan over medium heat. Add the tempeh and fry for 3-5 minutes until it is browned all over then set aside.
Combine the red braising sauce and rice wine vinegar with around 250ml of water.
Pour into a medium saucepan then add the ginger.
Bring to the boil over medium heat then turn the heat down to a simmer and add the tempeh.
Cook for 10-15 minutes or until the sauce reduces by half. If the sauce is too sweet, add a little more vinegar until you get the balance that suits your taste.
Add the carrots and broccoli, stir well and cook for a further minute.
Serve the sauce over steamed rice and sprinkle with sesame seeds.
