I originally served the tempeh in taco form. It was great, but then I prepared the leftovers in bowl form and it was even better! So there you have it: glazed tempeh with crisp broccoli and rice, and a great flavor boost from nanami togarashi. The latter is a Japanese spice mix composed of sesame seeds, red pepper, sansho pepper, orange peel, ginger and seaweed. It can be found at international food markets or online.
SERVES 4
TARE
¼ cup (60 ml) mirin
¼ cup (80 g) agave nectar
¼ cup (60 ml) tamari
¼ cup (60 ml) shaoxing cooking wine or sake
TEMPEH
2 tbsp (40 g) agave nectar
2 tbsp (30 ml) tamari
2 tbsp (30 ml) mirin
1 tbsp (8 g) nanami togarashi, plus extra for serving
8 oz (227 g) tempeh, cut into 4 rectangles, then each rectangle cut in half into 2 thin rectangles, then into triangles
Nonstick cooking spray or oil spray
BOWL
3 tbsp (45 ml) melted coconut oil or peanut oil, divided
24 oz (680 g) very small broccoli florets
2 tbsp (30 ml) tare (see above)
1½ cups (240 g) dry sushi rice or favorite rice, cooked according to package directions and chilled overnight
2 tbsp (30 ml) kimchi brine
1 tbsp (15 ml) shoyu or tamari
1 cup (134 g) frozen green peas
Thinly sliced scallion
FOR THE TARE
Combine all the ingredients in a small, heavy-bottomed saucepan. Bring to a boil, lower the heat to a healthy simmer and cook until reduced to half, about 15 minutes. Stir occasionally. Set it aside.
FOR THE TEMPEH
In a 9-inch (23-cm) square baking dish, whisk to combine the agave, tamari, mirin and nanami togarashi. Coat all the tempeh slices on both sides and marinate in the refrigerator for 30 minutes.
Preheat the oven to 375°F (190°C).
Place the tempeh on a baking sheet lined with parchment paper. (Reserve the leftover marinade for adding to stir-fries, noodles or rice.) Lightly coat the tempeh with spray. Bake for 8 minutes on each side, until golden brown. Set aside.
FOR THE BOWL
Place 1½ tablespoons (23 ml) of the oil in a large pan or wok. Heat over medium-high heat, add the broccoli and cook for 6 minutes. Add the tare and cook for another 2 minutes, or until just tender but still crisp. Toss occasionally and adjust the heat as needed. Transfer to a large bowl.
Heat the remaining 1½ tablespoons (23 ml) oil over medium-high heat and add the rice while crumbling the larger chunks. Cook the rice for 2 minutes, tossing only occasionally and adjusting the heat as needed. Add the brine and shoyu, toss well and cook until the rice is fragrant and nutty, about 5 minutes. Add the peas and cook until just thawed, heated and still bright green.
Cut the tempeh slices into bite-size pieces. Divide the rice, broccoli and tempeh among 4 bowls. Drizzle with tare and serve with scallion, cashews and extra nanami togarashi to taste.
*SEE PHOTO INSERT