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1
Cut the tempeh into bite-size pieces.
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2
Peel the onion and cut into thin slices.
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3
Peel and finely chop the garlic or pass it through a garlic press.
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4
Combine the water, soy sauce, and cornstarch in a small bowl, stir until smooth, and set aside.
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5
Place a large saucepan with 1 inch of water over high heat and bring to a boil.
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6
Add the broccoli to the pan, cover, and cook for 4 to 5 minutes, or until tender.
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7
Drain the water and set aside.
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8
(Alternatively, if you have a microwave, place the broccoli in a microwave-safe container and add a little water.
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9
Cover with plastic wrap or wax paper and microwave on high heat for 4 to 5 minutes, or until tender.)
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10
Heat the oil in a large skillet over medium-high heat.
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11
Add the onion and cook, stirring frequently, for 10 minutes, or until the onion is translucent.
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12
Add the garlic, bean sprouts, and tempeh and cook, stirring frequently, for 2 to 3 minutes, or until the bean sprouts just start to soften.
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13
Add the soy sauce mixture to the pan and cook, stirring constantly, for 2 to 3 minutes, or until the sauce begins to boil.
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14
Remove from the heat and stir in the broccoli.
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15
Spoon some of the rice into the center of each plate and top with the stir-fry.
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16
Tempeh (pronounced TEM-pay) has been a traditional food and a staple source of protein in Indonesia for several hundred years.
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17
It is made by a fermentation process that binds soybeans (and sometimes other beans or grains) together into a cake.
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18
It has a tender, chewy consistency but holds together well, making it a good choice for grilling or stir-frying.
