Tonight’s Vegetarian Week feature comes from the Washington Local and Seasonal Cookbook: tempeh, broccoli, and peppers are quickly stir fried with a sesame-soy marinade and served over a bowl of brown rice. This recipe is really quick to make — the longest part will be waiting for your rice to cook, so get that going right away.

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Lisa says:

I heart stir-frys. And it looks like you didn’t sneak any chicken broth this time.

Chris says:

Totally vegetarian, this one. How do you like the tempeh?

Lisa says:

It’s certainly better than seitan… I didn’t like that stuff at all. I think I like tofu the best though…hey, this tempeh has more calories!!!

Chris says:

You’re not going to have a tempeh tantrum, are you? It might have more calories, but it’s also less processed than tofu.

Lisa says:

No, I’m just sayin’.

Chris says:

I wonder how popular this stuff is in Tempe, Arizona.

Lisa says:

Do you really? Come on.

Chris says:

No, I’m just sayin’.

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Broccoli and Tempeh Rice Bowl
2 tbsp soy sauce
1 tbsp Mirin
2 tbsp miso
1 tsp sesame oil
1/4 tsp cornstarch
2 tsp olive oil
1 tbsp finely chopped ginger
2 tsp chopped lemongrass
2 cloves garlic, minced
1 package tempeh, cut into 1/4″ strips
1 head of broccoli, cut into florets
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/4 cup snow peas
1/4 cup green onions, cut 1/4″ wide
2 tsp black sesame seeds
1/4 tsp sea salt
2 cups hot, cooked brown rice

In a small bowl, combine the soy sauce, mirin, miso, sesame oil, and cornstarch. Whisk until well blended and set aside.
Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and lemongrass and saute for 1 minute or until it just starts to brown. Add the tempeh and saute for 2 minutes, then add teh broccoli, peppers, and snow peas and saute for an additional 2 minutes. Add the reserved marinade and cook for 1 minute, until sauce thickens a bit. Remove from the heat and stir in green onions, sesame seeds, and salt. Serve over rice.

2-3 Servings