Beefy tempeh and broccoli from I Can Cook Vegan (page 156) by Isa Chandra Moskowitz

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Notes about this recipe

  • erin3107 on November 15, 2022

    it wasn't bad but it was a bit bland. I did use tofu instead of tempeh though but I didn't think that would make a big difference

  • patioweather on July 08, 2021

    Tofu is my usual go-to protein for stir fries but this recipe has me rethinking that. I somehow cut the tempeh in such a way that it perfectly fit in one layer in my wok. It was wonderful. The only change I made was to add mint and basil to the sauce.

  • jenburkholder on November 24, 2020

    This was perfectly fine for a weeknight meal. I followed her directions more or less exactly (except she failed to mention where the shallots get added, so I tossed them in before the other aromatics, and I steamed the tempeh). It needed more of each of the sauce components, I thought. Once I upped that, the flavor was nice enough, if as simple as one would expect given the ingredient list. I would suggest maybe roasting the tempeh, as the pan-frying didn't cook that large quantity evenly.

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