Miso-Glazed Tempeh Stir-Fry with Brown Rice and Greens
Crisp-edged tempeh glazed in a sticky miso-maple sauce, stir-fried with broccoli, pepper and carrot and served over nutty brown rice for a deeply umami, satisfying bowl.
- 150 g brown rice
- 200 g tempeh
- 200 g broccoli
- 100 g red bell pepper
- 100 g carrot
- 2 pc garlic
- 1 tsp fresh ginger
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 1 tbsp maple syrup
- 1 tsp sesame seeds
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Add to a shopping listHow the shopping list works →For the rice
- Step 1
Rinse the brown rice, then cook in plenty of salted boiling water for 25-30 minutes until tender. Drain and keep warm.
For the glaze
- Step 1
Whisk together the miso paste, soy sauce, maple syrup, grated ginger and minced garlic in a small bowl until smooth; set aside.
For the stir-fry
- Step 1
Cut the tempeh into 1.5cm cubes. Heat the sesame oil in a wok or large frying pan over high heat and fry the tempeh for 4-5 minutes, turning occasionally, until crisp and golden on most sides.
- Step 2
Cut the broccoli into small florets, slice the red pepper, and julienne the carrot. Add to the pan with the tempeh and stir-fry for 4-5 minutes, until the vegetables are just tender but still crisp.
- Step 3
Pour in the miso glaze, tossing everything to coat evenly, and cook for a further 1-2 minutes until the sauce is glossy and slightly sticky.
- Step 4
Divide the brown rice between two bowls, top with the glazed tempeh and vegetables, and finish with a scattering of sesame seeds.
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