Teriyaki sauce with Rice, Broccoli and Zucchini Tempeh

Ingredients

• Tempeh3/4 cup (120 g)
• Rice1 cup (200 g)
• Broccoli1 cup (90 g)
• Zucchini1/2 count (100 g)
• Teriyaki Sauce1 tablespoon (14 g)
• Oil1/2 tablespoon (5 ml)
• Sesame Seeds1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the broccoli into small florets and finely slice the zucchini.

3. 3

   Step 3

   Boil water in a pot and blanch the broccoli. Once the water boils, add the broccoli and let boil for 3 minutes. Remove and drain.

4. 4

   Step 4

   In the meantime, put the zucchini in a microwave safe bowl and cover with plastic wrap. Cook over maximum power for 5 minutes.

5. 5

   Step 5

   If you don't have microwave, put the zucchinis in a heated pan for 3 minutes each side, covered and over medium-low heat.

6. 6

   Step 6

   Heat oil in a pan over high heat. In the meantime, cut the tempeh into thick slices.

7. 7

   Step 7

   Brown both sides. Once browned, add the teriyaki sauce, lower the heat and cook for 5-10 minutes.

8. 8

   Step 8

   In a plate, serve the rice, broccoli, zucchini and teriyaki tempeh. Add salt and pepper to taste and sprinkle with sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Teriyaki sauce with Rice, Broccoli and Zucchini Tempeh can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.