Gochujang tempeh with broccoli and brown rice

Ingredients

For 1 serving

• Tempeh120 g
• Gochujang1 tablespoon
• Maple syrup1 teaspoon
• Soy sauce1 teaspoon
• Broccoli180 g
• Brown rice55 g
• Sesame oil1 teaspoon
• Sesame seeds3 g

Contains: gluten, soy, sesame

In season: October – April

Method

1. Bring plenty of water to the boil, salt it and cook the brown rice for about 35 minutes, until tender but still with some bite; drain.
2. Meanwhile, cut the broccoli into florets and slice the tempeh about 1 cm thick. Mix the gochujang, maple syrup, soy sauce and 2 tablespoons of water in a small bowl.
3. When the rice has 10 minutes left, steam the broccoli for 5 minutes, until tender but still bright green.
4. Heat the sesame oil in a frying pan over medium heat and brown the tempeh for 3 minutes per side, until golden.
5. Pour the sauce over the tempeh and let it glaze for 1 minute, turning the slices, until it thickens and coats them.
6. Build the bowl with the rice, broccoli and tempeh and finish with the sesame seeds.