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Chinese Tempeh Broccoli
Recipe by Rosie Mansfield as seen on Good Chef Bad Chef
Serves: 2
Prep: 5 mins
Cook: 10 mins
Ingredients:
2 tsp AYAM™ Sesame Oil
¼ cup AYAM™ Vegetarian Oyster Sauce
1½ tbsp AYAM™ Light Soy Sauce
2 bunches Chinese broccoli
1 clove garlic, grated
1 tsp coconut sugar
1 tbsp extra virgin olive oil
300g block tempeh
2 tsp crispy fried shallots
2 tsp sesame seeds
Method:
Cut the Chinese broccoli stems from the leaves. Cut the stems in half lengthways and cut the leaves in half crossways. Steam stems and leaves for 2-3 minutes or until al dente.
Slice the tempeh into strips, then drizzle the olive oil into a non-stick frypan over medium-high heat and fry the tempeh on both sides until golden.
In a small bowl combine the oyster sauce, garlic, soy sauce, sugar and sesame oil.
Place the cooked tempeh and Chinese broccoli in a serving dish and drizzle over the sauce. Garnish with crispy fried shallots and sesame seeds.
