Teriyaki Tempeh with Broccoli Rabe & Mushrooms
I'm just loving my latest vegetable find: Broccoli Rabe. This stir-fry dinner combined this delicious green with teriyaki-glazed tempeh, mushrooms, and plenty of garlic. I think stir frying is the way tcook this vegetable. Forget parboiling. For the broccoli rabe that is....
This time, I poached the tempeh in simmering water for 10 minutes before marinating. This took away some of the denseness of the tempeh and I will probably make this a standard preparation. The recipe for the marinade is from Vegan Planet by Robin Robertson. It's the first recipe I've made from this book and I'd love to hear if anyone has any particular favorites. You're supposed the marinade the tempeh for 1 hour, but I only managed 15 minutes, which worked for me.
Teriyaki Tempeh with Broccoli Rabe & Mushrooms:
8 oz tempeh, poached and cut into 1 inch rectangles
2 tbsp tamari soy sauce
1 tbsp fresh orange juice
3 garlic cloves, minced
2 tbsp sesame oil
1 tbsp maple syrup
2 tbsp peanut oil
1/4 cup red wine (optional)
bunch of broccoli rabe, stem ends removed, but into 2" pieces
4 oz white mushrooms, sliced
S & P
While poaching the tempeh, mix together the tamari, orange juice, 1 of the 3 minced garlic cloves, sesame oil, and maple syrup. Put the marinade into a tupperware container big enough to hold the tempeh. When the tempeh is poached, cut it into rectangles and place it in the marinade. Put on the top and shake vigorously to cover. Shake again every 5 minutes.
Heat the peanut oil in a skillet over high heat. Add the tempeh and marinade and cook until the tempeh is nicely browned, about 5 minutes. Turn down to medium and add the remaining 2 minced garlic cloves. Add the wine (if using), broccoli rabe and mushrooms. Stir fry, stirring frequently, until the greens are tender. Season and serve over rice.