Crispy Miso-Glazed Tempeh with Charred Broccolini & Forbidden Rice

Ingredients

• 200 grams tempeh block, cut into 1/2-inch thick strips
• 2 tbsp white miso paste, unsweetened
• 1 tbsp maple syrup, pure, vegan
• 1 tbsp rice vinegar, unseasoned
• 1 tbsp ginger root, minced fresh
• 2 cloves garlic cloves, minced
• 2 tbsp avocado oil, divided for cooking
• 0.5 cup forbidden rice, uncooked, yields ~1.5 cups cooked
• 1 cup vegetable broth, for rice
• 150 grams broccolini, whole stalks
• 1 tbsp sesame seeds, white, toasted
• to taste pinch sea salt
• to taste pinch black pepper
• 1 stalk scallions, sliced thin for garnish

Instructions

1. 1

   Bring vegetable broth to boil in a small saucepan. Add forbidden rice, reduce heat to low, cover and simmer for 20-22 minutes until tender and liquid is absorbed.

2. 2

   While rice cooks, steam tempeh strips for 8 minutes to remove bitterness, then pat completely dry with paper towels.