Sesame ginger tempeh is certain to become a favorite protein to add to plant-packed stir-fries for a hearty meal with big flavor.
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Chop tempeh into cubes
- Mix together soy sauce, rice vinegar, sesame oil, chili garlic paste, water, ginger, and garlic. Place half of the sauce to the side
- Marinate tempeh in half of the sauce for 5 min
- Place tempeh and broccoli on a baking sheet. Bake for 20-25 minutes
- Boil 1 cup of quinoa with 2 cups of water. Cook until water is absorbed
- While quinoa cooks, sauté edamame and onion on medium heat
- Once onions are golden, add in tomatoes, shredded carrots, and shitake mushrooms. Sauté 2 minutes. Remove from heat
- Once the tempeh and broccoli are finished, plate all of the ingredients and drizzle the remaining sauce on top
