• 1 cup dry brown rice + 2 + 1/2 cups water
• 8oz tempeh + 1/2 cup water (can sub for 14oz firm tofu block, pressed for 20-30 min if you don’t love the taste of tempeh)
• 1 head of broccoli, chopped into small pieces + 1/2 cup water
• 2 tbsp olive or avocado oil
• ~ 1/2-1 tsp salt
• 1/2 cup fresh chopped cilantro (about 1/3 bunch)
• juice of 1/2 lime
• Peanut Sauce:
• 1/4 cup creamy peanut butter
• 1/4 cup coconut aminos
• 1 tbsp sriracha
• 1 tbsp maple syrup
• 1 tbsp ground ginger
• 1 tsp garlic powder
• 1/4-1/3 cup warm water

Begin by boiling 2 and a half cups of salted water in a small pot. Add the cup of rice, reduce heat to low, and cover for about 40 mins or until fully cooked.

Cut the tempeh into small squares, chop up the broccoli and set aside. Heat the oil in a skillet over medium heat. Add the tempeh and 1/4 cup of water, ensuring no pieces are overlapping. Put a lid on and let steam for 5 mins or until the water is mostly evaporated, then flip over each piece, add the remaining 1/4 cup water, cover, and cook for another 5 mins

Season the tempeh with the salt and remove from skillet. Add the broccoli to the skillet, add 1/2 cup of water, cover, and cook for 5-10 mins, or until water is evaporated.

While the broccoli steams, mix up the sauce by whisking all sauce ingredients until smooth. When the broccoli is tender, remove the lid, add back the tempeh, and cover everything in the peanut sauce. Stir, bring the sauce to a simmer, and allow the flavors to combine for a few mins.

Serve the tempeh and broccoli over the cooked rice and top with a sprinkle of cilantro. Enjoy!! 💕