Teriyaki-glazed tempeh with rice and broccoli

Ingredients

For 1 serving

• Tempeh140 g
• White rice40 g
• Broccoli150 g
• Teriyaki sauce1 tablespoon
• Ginger5 g
• Peanut oil1 teaspoon
• Sesame seeds5 g
• Saltto taste

Contains: gluten, nuts, soy, sesame

In season: October – April

Method

1. Bring a small pan of salted water to the boil and cook the rice for 14–16 minutes, until tender; drain.
2. Meanwhile cut the broccoli into florets and steam them for 6–7 minutes, until tender but still bright green.
3. Slice the tempeh 5 mm thick and peel and grate the ginger. Heat the oil in a pan over medium-high heat and fry the tempeh for 3 minutes per side, until golden.
4. Add the ginger, the teriyaki sauce and a spoonful of water and cook for 1–2 minutes, turning the tempeh, until the sauce reduces to a shiny glaze.
5. Serve the tempeh on the rice with the broccoli, spoon over the pan juices and finish with sesame seeds.