Broccoli Tempeh Peanut Stir Fry

4 Servings
Prep time: 15minutes
Cooking time: 40 minutes

RICE & STIR FRY
– 1 cup dry brown rice + 2 + 1/2 cups water
– 8oz tempeh + 1/2 cup water OR 14oz block firm tofu, pressed for 20-30 minutes (if using tempeh and gluten-free make sure it’s a GF one!)
– 1 head of broccoli, chopped into small pieces + 1/2 cup water
– 2 tbsp olive or avocado oil
– 1/2-1 tsp salt
– 1/2 cup fresh chopped cilantro (about 1/3 of a bunch)
– juice of 1/2 lime
PEANUT SAUCE
– 1/4 cup creamy peanut butter
– 1/4 cup coconut aminos
– 1 tbsp sriracha
– 1 tbsp maple syrup
– 1 tbsp ground ginger
– 1 tsp garlic powder
– 1/4-1/3 cup warm water

Directions

Boil 2.5 cups of salted water in a small pot. Add the cup of brown rice, reduce heat to low, and cover for about 40 minutes or until fully cooked.
Cut the tempeh (or pressed tofu) into small squares and chop up the head of broccoli and set aside.
Heat oil in a large skillet over medium heat. Add the tempeh pieces along with 1/4 cup of water, ensuring no pieces are overlapping. Put a lid on the skillet and let steam for 5 minutes or until the water is most evaporated, then flip over pieces, add the remaining water, cover, and cook for another 5 minutes. (If using tofu instead, add the tofu cubes to the skillet with oil and sear with no water for about 5 minutes on each side).
Season the tempeh with salt and remove from the skillet. Add the chopped broccoli to the skillet, add 1/2 cup of water, cover, and cook for about 5-10 minutes, or until the water is evaporated.
While the broccoli steams, mix up the sauce by whisking the peanut butter, coconut aminos, sriracha, maple syrup, ground ginger, garlic powder & warm water.
When the broccoli is tender to a fork, remove the lid, add back the tempeh, and cover everything in the peanut sauce. Stir, bring the sauce to a simmer, and allow the flavors to combine for a few minutes.
Serve the tempeh and broccoli over even servings of the cooked brown rice and top with a sprinkle of fresh chopped cilantro. Squeeze the lime juice on top and ENJOY!

Recipe credit: Jenn Lueke

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