Ingredients

• 8 ounce package tempeh
• 1 tablespoon olive oil
• 2/3 cup brown rice
• 1/4 cup coconut amino
• 1/4 cup water + 4 teaspoons, divided
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch
• 12.6 ounce bag frozen broccoli
• 1 scallion, optional

Preparation

1. Slice tempeh into 12 crosswise short strips. Heat olive oil in a pan and add tempeh. Cook and flip for 8-10 minutes until it starts to turn brown.
2. Cook rice according to package directions, see Helpful Hints.
3. In a small saucepan whisk together coconut amino, 1/4 cup water, honey and rice vinegar, bring to a boil. Meanwhile combine cornstarch and 4 teaspoons water. Add to the boiling sauce and whisk until is starts to thicken.
4. Pour the sauce over the tempeh in the saucepan and heat through for 5-8 minutes.
5. Steam/cook the broccoli in the microwave. Drain if needed and set aside.
6. Divide rice into 4 bowls, about 1/3 cup per bowl. Add broccoli (1/2 cup) to each bowl and place 3 slices of tempeh on top. Drizzle each bowl with 2 tablespoons of crema. Slice scallion and sprinkle over each of the bowls, if desired.

Helpful hints

• Used instant brown rice. Used 1-1/3 cups water to cook, bring to a boil and then simmer covered for 10 minutes.
• The steamer vegetable bag at 12.6 ounces yields about 2 cups of vegetables.
• Tempeh is naturally low in sodium. However, when comparing brands, be sure to choose the lowest sodium brand. If it is not marinated the sodium content should be very low.
• A crema dressing can be added as an option. Stir together 4 tablespoons of sour cream with 3 tablespoons of water. This will add 15 mg potassium and 9mg of phosphorus per serving.