Crispy Tempeh & Charred Broccoli Pad Thai with Tamarind-Cashew Sauce

Name: Crispy Tempeh & Charred Broccoli Pad Thai with Tamarind-Cashew Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Ingredients: 150 g tempeh; 2 cups broccoli florets; 90 g brown rice noodles; 3 tablespoons raw cashews; 2 tablespoons tamarind paste; 2 tablespoons coconut aminos; 1 teaspoon maple syrup; 2 cloves garlic cloves; 1 tablespoon fresh ginger; 1.5 tablespoons sesame oil; 1 tablespoon avocado oil; 0.5 whole lime; 2 stalks green onions; 2 tablespoons crushed peanuts; 0.25 cup fresh cilantro; 2 tablespoons vegetable broth

Prep 15 min · Cook 20 min · Serves 1 · medium

Vegan

Thai-inspired stir-fry featuring marinated tempeh and blistered broccoli tossed in a tangy tamarind and creamy cashew sauce, finished with crushed peanuts and fresh lime. A vibrant, protein-packed dinner with authentic Southeast Asian flavors.

Ingredients

150 g tempeh
2 cups broccoli florets
90 g brown rice noodles
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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