Tempeh Sukiyaki With Broccoli & Cauliflower

Ingredients

• 8 ounces tempeh, steamed 10 minutes, cut into thin strips

Marinade

• 3 tablespoons tamari
• 2 tablespoons mirin
• 1 tablespoon arrowroot
• 1 tablespoon worcestershire sauce
• 1 teaspoon honey

Remaining ingredients

• 1 tablespoon fresh ginger, finely minced
• 1 green pepper, thinly sliced
• 1 large onion, cut in thin wedges
• 1 large carrot, cut into match sticks
• 1 cup celery, thinly sliced
• 1 cup broccoli floret
• 1 cup cauliflower, thinly sliced
• 1 cup vegetable stock
• 2 tablespoons oil
• 2 tablespoons oil (additional)
• 2 tablespoons tamari

Directions

1. 1

   Put the steamed tempeh in the marinade and stir once in a while to coat all of the tempeh.

2. 2

   Bring the vegetable stock to a boil and add carrots, broccoli& cauliflower, boil for 1 minute only, Remove veggies immediately, reserve stock for sauce.

3. 3

   Drain tempeh, adding any left over marinade to the stock.

4. 4

   Heat wok or skillet add 2 tbsp oil.

5. 5

   Fry tempeh uintil browned remove to a bowl.

6. 6

   Heat pan add remaining 2 tbsp oil.

7. 7

   Stir fry onions& peppers for a few minutes add celery cook 2 minutes.

8. 8

   Pour liquid stock into the pan, bring to a simmer, add 2 tbs tamari.

9. 9

   Add tempeh,carrots,broccoli & cauliflower stir until heated. Do not over cook the vegetables should still be crisp.

10. 10

    Serve with brown rice (the sauce will be thin).