Ingredients
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Add the tempeh and tamari to a medium bowl and stir to combine.
Bake the tempeh for 15 minutes, flipping halfway through.
Meanwhile, heat a large stovetop pan or wok over medium-high heat. Add the onion and cook for 2–3 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan.
Add the ginger, garlic, cilantro stems and cook for an additional minute.
Add the broccoli and vegetable broth. Cover and cook for 3–5 minutes, or until the broccoli is slightly tender.
Next, stir in 2 tablespoons of the red curry paste, tamari, maple syrup, lime juice and coconut milk. Simmer for 5 minutes. Taste and add more red curry paste, and simmer for another 3–5 minutes, if you’d like it spicier.
Stir in the tempeh.
Divide between plates, and top with cilantro leaves and sliced green onions.
Chef's Notes
Substitutions
Substitute tempeh with tofu, following the same directions to prep the tofu.
Substitute another vegetable of choice in place of broccoli, like cauliflower, carrots, red or green bell peppers, or brussels sprouts.
Instead of cilantro, use basil or parsley.
Soy-Free
Substitute tempeh with chickpeas (be sure to drain and pat the chickpeas dry).
Substitute tamari with coconut aminos.
Whole-Food Sweetener
Use date paste in place of maple syrup.
Boiling or Steaming the Tempeh
This step is optional, but boiling or steaming the tempeh before proceeding with making the dish helps it better absorb flavors and reduces tempeh’s bitterness. Cut the block of tempeh in half widthwise so it makes two shorter blocks. Boil or steam in a pot of water for 10–15 minutes to cut the bitterness from the tempeh and open the pores for the marinade to infuse.
Prep Ahead
Prepare the sauce ahead of time and store in an airtight container in the refrigerator for up to 7 days before making this dish.
Prepare the tempeh ahead of time, store it in an airtight container in the refrigerator for up to 2 days then bring to room temperature before adding it to the curry.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Add the tempeh and tamari to a medium bowl and stir to combine.
Bake the tempeh for 15 minutes, flipping halfway through.
Meanwhile, heat a large stovetop pan or wok over medium-high heat. Add the onion and cook for 2–3 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan.
Add the ginger, garlic, cilantro stems and cook for an additional minute.
Add the broccoli and vegetable broth. Cover and cook for 3–5 minutes, or until the broccoli is slightly tender.
Next, stir in 2 tablespoons of the red curry paste, tamari, maple syrup, lime juice and coconut milk. Simmer for 5 minutes. Taste and add more red curry paste, and simmer for another 3–5 minutes, if you’d like it spicier.
Stir in the tempeh.
Divide between plates, and top with cilantro leaves and sliced green onions.
