Tempeh And Broccoli

tempeh-and-broccoli

I’ve been getting a lot of questions on tempeh recently. I want to put all my thoughts into a post about it but until then you’ll only get recipes, which is pretty good considering half the time I eat tempeh it’s raw, cold from the fridge. I would not suggest eating it that way if it’s you’re first time; it would be a horrible, bland introduction to something that can be so tasty.

If tofu is soy chicken, tempeh is soy beef. It’s much firmer, earthier and has a chew to it. Naturally it’s a great vegetarian substitute for beef in Asian dishes, like beef and broccoli. Since broccoli was one of the three vegetables I liked growing up(the other being carrots and olives), beef and broccoli was what I always chose on Chinese take-out night. This recipe keeps all those same flavors and textures, but with whole food ingredients anyone can enjoy.

tempeh-and-broccoli-plated

You can substitute rice vinegar in place of apple cider vinegar for a more traditional ingredient list. I like apple cider vinegar here because it replicates the sweet, fruity flavor of plum sauce common in Asian cooking.

Tempeh And Broccoli(inspired by Caitlin)

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients(makes 2 servings):

  • 1 block of tempeh, diced
  • 6 Tablespoons apple cider vinegar
  • 1/4 cup plus 1 Tablespoon soy sauce(or wheat-free tamari)
  • 2 Tablespoons agave nectar
  • 1 Tablespoon sesame oil, preferably toasted
  • 1/4 teaspoon chili powder
  • 2 cups broccoli, steamed
  • 1/2 onion, julienned
  • 1 bell pepper, julienned(optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

tempeh-and-broccoli-tablescape

  1. Combine the tempeh, apple cider vinegar, soy sauce, sesame oil, agave, and chili powder in a large pan and heat it on a burner set to medium-high.
  2. Cook for about 5 minutes flipping once until the liquid thickens up like a sauce.
  3. Add in the broccoli, onion, pepper, and garlic powder. Continue cooking over medium heat until the moisture has boiled off of the pan and the onions turn soft(about 5 minutes).
  4. Remove from the heat and season with salt. Plate and serve hot.

tempeh-and-broccoli-fork

When this is cooked the tempeh should be fork-tender with a sweet, nutty flavor and fall apart in your mouth. It’s a great introduction to a food that could become your best friend.

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18 Responses to Tempeh And Broccoli
  1. Anna @ Newlywed, Newly Veg
    September 8, 2011 | 9:15 am

    I love easy meals like this…and I LOVE tempeh.

  2. Liz @ Tip Top Shape
    September 8, 2011 | 10:21 am

    I love tempeh panfried and then finished off with lemon. REcipe from Eat Drink and Be Vegan, of course. This looks like such a great unique way to prepare it, though! Great recipe!

  3. Andy
    September 8, 2011 | 10:42 am

    I’m curious where you get your tempeh. I’ve only ever had the kind at Trader Joe’s which is okay, but it never looks like other pictures I see (like yours) nor does it seem to cooperate the way recipes would lead me to be believe (tempeh bacon was a mess).

    • Wannabe Chef
      September 8, 2011 | 11:13 am

      I get mine from Whole Foods. The brand is called Soy Boy. There’s also another brand that I like that they carry but I can’t remember the name. I’ve never tried the Trader Joe’s kind because it has barley in it which I’m allergic to. Usually I buy the tempeh that is only soy; some have things mixed in them like grains, rice, greens, peppers–there’s a lot of variations. But most should cook the same.

  4. Gina @ Running to the Kitchen
    September 8, 2011 | 10:45 am

    I eat tempeh raw on a sandwich with cheese + jelly all the time. Weird yet, tasty 🙂

  5. Nicole, RD
    September 8, 2011 | 11:28 am

    I am trying tempeh next week for the first time. In hopes that I like it, I can’t wait to make this next – YUM!

  6. Danielle @weightsandmeasures
    September 8, 2011 | 12:03 pm

    I love the comparison of tofu to chicken and tempeh to beed. So true! I am excited to try this recipe. Do you think I could use hoeny instead of agave? I think it should be fine. I just don’t have any agave and don’t really want to buy any.

    • Wannabe Chef
      September 8, 2011 | 12:05 pm

      Yep! Any liquid sweetener would work well here.

  7. Clare @ Fitting It All In
    September 8, 2011 | 7:41 pm

    my FAVORITE way to eat tempeh is raw and cold. Maybe I don’t get out much. People always ask me for tempeh cooking advice and I have nada.

  8. Hannah
    September 8, 2011 | 7:54 pm

    Olive are technically a fruit *sticks out tongue*

    😉

  9. caloricandcrazy
    September 8, 2011 | 11:34 pm

    I love tempeh, seitan, all those soy products 🙂
    The tempeh and broccoli look so delicious!

  10. Tres Delicious
    September 9, 2011 | 1:31 am

    Sounds new to me. Looks like a tofu flavored with brocolli. I wanna give it an appetizing try.

  11. kita
    September 13, 2011 | 8:58 pm

    I have to admit, I am not very keen on tofu yet, but to describe tempeh as the ‘beef’ of vegetarian has my eyebrows raised. I will have to give it a shot some day – then sneak it in when the BF isn’t looking.

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  13. Kelly Two
    May 21, 2012 | 9:33 pm

    I can’t wait to make this tonight! Plan on adding some mushrooms and more broccoli… This recipe should be perfect for my first attempeh (oh I’m hilarious)!

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