Crispy Miso-Glazed Tempeh with Farro & Charred Broccolini

Ingredients

• 200 g tempeh, cut into 6 thin slices
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 1/2 tsp maple syrup
• 1 tsp ginger, minced fresh
• 2 cloves garlic, minced
• 1 tbsp sesame oil, divided
• 1/2 cup farro, dry, uncooked
• 1 1/4 cups vegetable broth
• 150 g broccolini, whole stems
• 1 1/2 tbsp sesame seeds, white, toasted
• 1 stalk scallions, sliced thin
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a small bowl, whisk together white miso, rice vinegar, maple syrup, minced ginger, and minced garlic to create the glaze. Set aside.

2. 2

   Bring vegetable broth to a boil in a medium saucepan. Add farro, reduce heat to medium-low, cover, and simmer for 20 minutes until tender and liquid is absorbed. Fluff with a fork and season with salt and pepper.