|4 ounces||soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces|
|1/4 cup||light soy sauce|
|1 tbsp||rice vinegar|
|3||garlic cloves, minced|
|2 tsp||minced peeled fresh ginger|
|1/8 tsp||dried crushed red pepper|
|12 ounces||broccoli, stems peeled and cut into 1/2-inch pieces,|
|florets cut into 1-inch pieces|
|1 tbsp||vegetable oil|
|1/2 cup||chopped red bell pepper|
|2 tbsp||thinly sliced green onion|
- Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
- Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
- Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and saute 4 minutes. Add broccoli and marinade mixture and sautï¿½ until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl.
- Sprinkle with green onion and serve.
Serves 4 as a side-dish.