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      1. Preheat the oven to 375Β°F (204Β°C).

      2. Bring 1.5 cups of water, rice, and a pinch of salt to a boil. Once boiling, cover, reduce the heat to a simmer, and let cook for 10-12 minutes.

      3. Prepare your vegetables and tempeh by cutting them as shown below.

      4. Toss your red pepper, broccoli, shallot and tempeh in your corn starch, a heavy glug of oil and a pinch of salt and pepper. Transfer to a lined baking sheet and cook in the oven for ~17 minutes or until browning on the edges, take out a mix up half way through


      5. When your vegetables are done transfer them along with your sauce to a large pan and let cook on medium high heat until all the sauce has thickened and begun to stick to the ingredients ~ 5 minutes.


      6. Transfer to a serving bowl along with your rice and garnish with sesame seeds and diced green onion.

      7. Enjoy! πŸ˜‹ πŸ˜‹πŸ‘Œ