Ingredients
1/2 c. creamy peanut butter
3 tbsp. low-sodium soy sauce
3 tbsp. rice vinegar
1 tbsp. toasted sesame oil
1 tbsp. finely grated ginger
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1 lb. tempeh, cut into bite-sized pieces
1 1/2 lb. broccoli, trimmed and cut into florets, about 8 cups
6 tbsp. vegetable or olive oil, divided
2 tbsp. freshly squeezed lime juice
2 tbsp. freshly chopped cilantro leaves
1 tbsp. toasted sesame seeds
Kosher salt
Freshly ground black pepper
Cooked white rice, for serving
Preparation
Step 1In a medium bowl, whisk peanut butter, soy sauce, vinegar, sesame oil, ginger, garlic, and pepper flakes until smooth. Add a few tablespoons of water to thin consistency. Add tempeh to marinade and toss to coat.Step 2Marinate at room temperature, turning occasionally, at least 20 minutes or up to 1 hour or refrigerated overnight.Step 3Preheat oven to 425° with a rack in the upper and lower third. Line a rimmed baking sheet with parchment paper and scrape tempeh and the marinade onto the baking sheet, spread into an even layer. Step 4On a separate rimmed baking sheet, toss the broccoli with 2 tablespoons of oil and season with salt and pepper.Step 5Bake with the tempeh on the top shelf and broccoli on the bottom, 10 minutes. Rotate trays and flip tempeh. Bake until 8 to 10 minutes more until tempeh is crisp and broccoli is tender and golden in spots.Step 6Meanwhile, in a medium bowl, whisk remaining 4 tablespoons of oil and lime juice until combined. Season with salt and pepper and stir in cilantro and sesame seeds. Step 7Serve tempeh and broccoli over rice and drizzle with dressing.
Have you made this yet? Let us know how it went in the comments below!
