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

Ingredients

• 150 g tempeh, cut into 1-inch cubes
• 2 cups broccoli florets, cut into bite-sized pieces
• 90 g brown rice noodles, uncooked
• 3 tablespoons raw cashews, soaked in hot water 5 minutes
• 2 tablespoons tamarind paste, or tamarind concentrate
• 2 tablespoons coconut aminos, or tamari
• 1 teaspoon maple syrup, for vegan sweetness
• 2 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 1/2 tablespoons sesame oil, divided
• 1 tablespoon avocado oil, for high-heat cooking
• 1/2 whole lime, juiced
• 2 stalks green onions, sliced, for garnish
• 2 tablespoons crushed peanuts, unsalted, for garnish
• 1/4 cup fresh cilantro, chopped, for garnish
• 2 tablespoons vegetable broth, low-sodium

Instructions

1. 1

   Cook rice noodles according to package directions, drain and toss with 1/2 teaspoon sesame oil to prevent sticking. Set aside.

2. 2

   Blend soaked cashews with tamarind paste, coconut aminos, maple syrup, vegetable broth, and 1 tablespoon sesame oil until creamy. Strain through fine mesh if desired for smoother sauce.