Japanese Miso-Glazed Tempeh & Farro Breakfast Bowl with Sautéed Ginger Mushrooms

Ingredients

• 100 grams tempeh, cut into 8 thin rectangles
• 0.5 cup farro, uncooked
• 1.25 cups vegetable broth, for cooking farro
• 1 cup shiitake mushrooms, sliced
• 2 tablespoons white miso paste
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 stalks scallions, chopped
• 1 teaspoon sesame oil, for cooking
• 0.5 tablespoon extra virgin olive oil, for tempeh
• 1.5 tablespoons tahini, for drizzle
• 1 tablespoon sesame seeds, toasted
• 2 tablespoons water, for miso glaze

Instructions

1. 1

   Bring vegetable broth to a boil in a small pot. Add farro, reduce heat to low, cover, and simmer for 20-22 minutes until tender and broth is absorbed. Set aside.

2. 2

   While farro cooks, prepare the miso glaze: whisk together miso paste, maple syrup, rice vinegar, and 2 tablespoons water until smooth.