Miso Glazed Tempeh with Broccoli & Brown Rice

Name: Miso-Glazed Tempeh with Broccoli & Brown Rice
Prep time: 5 min
Cook time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: Tempeh 8 oz (about 225 g), sliced 1/2-inch thick; Brown rice 3/4 cup dry (about 1 1/2 cups cooked); Broccoli florets 3 cups; White miso paste 2 tbsp; Soy sauce 1 tbsp; Rice vinegar 1 tsp; Honey or maple 1 tsp; Sesame oil 1 tsp; Olive oil 1 tbsp; Sesame seeds 1 tbsp (optional); Salt and pepper to taste

Goals: Weight Loss, High Protein, Muscle Gain, Immunity Boost

Cuisine: Japanese

Meal: Dinner

Diets: Vegan, Vegetarian, Dairy-free

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Miso-Glazed Tempeh with Broccoli & Brown Rice

Image is for representation purposes only and may not reflect the exact recipe

Serves 2Time: 5 min prep · 35 min cook

By RecipeUncle

Plant-forward, protein-rich dinner featuring pan-seared miso-glazed tempeh, steamed broccoli and nutty brown rice for a balanced meal.

Nutrition per serving

Calories560kcal

Protein32g

Carbs62g

Fat18g

Fiber11g

Sodium900mg

Ingredients

Tempeh 8 oz (about 225 g), sliced 1/2-inch thick
Brown rice 3/4 cup dry (about 1 1/2 cups cooked)
Broccoli florets 3 cups
White miso paste 2 tbsp
Soy sauce 1 tbsp
Rice vinegar 1 tsp
Honey or maple 1 tsp
Sesame oil 1 tsp
Olive oil 1 tbsp
Sesame seeds 1 tbsp (optional)
Salt and pepper
to taste

Steps

1.Cook brown rice according to package directions.
2.Whisk miso, soy sauce, vinegar, honey and sesame oil until smooth.
3.Steam or lightly boil broccoli florets until tender-crisp, about 4–5 minutes; drain.
4.Heat olive oil in skillet over medium-high; sear tempeh slices 3–4 minutes per side until golden.
5.Brush miso glaze onto tempeh in skillet and cook 1 minute more to set glaze.
6.Divide rice between two plates, top with tempeh and broccoli, sprinkle sesame seeds and serve.

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