Japanese-Inspired Crispy Tempeh Teriyaki with Farro & Miso-Glazed Mushrooms

Ingredients

• 150 g tempeh block, cut into thin strips
• 1/2 cup farro, uncooked
• 120 g shiitake mushrooms, sliced
• 80 g enoki mushrooms, separated
• 3 tbsp low-sodium tamari, gluten-free soy sauce alternative
• 1 tbsp white miso paste
• 1 tbsp rice vinegar
• 3/4 tbsp maple syrup, vegan sweetener
• 1 tbsp fresh ginger, minced
• 2 cloves garlic cloves, minced
• 2 tsp sesame oil, toasted
• 2 tbsp vegetable oil, for cooking
• 2 tbsp green onion, sliced, garnish
• 1 tbsp sesame seeds, white, garnish
• 1 cup vegetable broth, for farro

Instructions

1. 1

   Prepare marinade by whisking together 2 tbsp tamari, 1 tbsp rice vinegar, 1/2 tbsp maple syrup, 1 tbsp minced ginger, and 1 minced garlic clove in a shallow dish.

2. 2

   Add tempeh strips to marinade, gently toss to coat. Let sit 10-15 minutes while preparing other components.