- 8 oz tempeh, cut into ¾-inch cubes
- ¼ cup tamari
- 3 tbsp rice vinegar
- 2 tbsp mirin
- 1½ tbsp sesame oil
- 1 tbsp sugar
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 1-2 tsp red pepper flakes
- 1 tbsp grapeseed oil
- 1½ tsp grapeseed oil
- 2 large carrots, cut into matchsticks
- 2 small zucchini, cut into matchsticks
- 12 oz of Smith's Farm broccoli, cut into bite-sized florets
- 2 tbsp toasted sesame seeds
- ⅓ cup mayonnaise
- 1 tbsp rice vinegar
- 2 tbsp sriracha
- 1 garlic clove, grated
- 2 tsp tamari
- Cook the rice according to package directions. Set aside.
- Place the tempeh cubes in a shallow glass bowl in a single layer, if possible. Whisk together the tamari, vinegar, mirin, sesame oil, sugar, garlic, ginger, and red pepper flakes in a separate small bowl. Pour over the tempeh and stir so that it gets evenly coated. Cover and let sit for 20-30 minutes.
- Heat the grapeseed oil in a large wok or nonstick skillet over medium heat. Place the tempeh cubes in the pan, leaving as much marinade as possible in the bowl. Cook for 7-8 minutes, until browned on all sides. Transfer to a plate while you prepare the vegetables.
- Heat the oil in the same skillet that you used to cook the tempeh. Add the carrots, zucchini, and broccoli to the pan. Cook, stirring frequently, for 3 minutes, or until the broccoli and carrots are starting to become tender. Reduce the heat to low and pour in the reserved marinade from the tempeh. Allow to cook for 3-5 minutes, or until the broccoli is crisp-tender.
- Combine all of the ingredients in a small bowl and whisk to combine. Season to taste. Store in the refrigerator for up to 1 week.
- Divide the rice evenly among four bowls. Top each with a quarter of the tempeh and vegetables. Sprinkle with the sesame seeds and drizzle with the sriracha mayo. Serve warm.
Thank you to Joanne Eats Well with Others for this recipe!