Teriyaki Tempeh and Vegetables

Ingredients

• Tempeh

  8 oz or 227g

• Broccoli

  Raw

  1 bunch or 608g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Water

  Plain, clean water

  ½ cup or 118g

• Brown sugar

  ¼ cup packed or 55g

• Rice wine vinegar

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  ¼ cup or 59g

Directions

1. Preheat the oven to 375°F and lightly grease a baking sheet.
2. Cut the tempeh into 1/2-inch cubes and place on the baking sheet along with the chopped broccoli, bell pepper, and zucchini.
3. In a medium saucepan, combine soy sauce, the first portion of water, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Whisk and bring to a boil, then reduce the heat to low and simmer for 5 minutes.
4. In a small bowl, whisk together cornstarch and cold water until smooth. Pour the slurry into the saucepan and whisk to combine. Simmer for 5 minutes until the sauce thickens, then remove from heat.
5. Pour the teriyaki sauce over the tempeh and vegetables on the baking sheet and toss to coat evenly.
6. Bake for 25 minutes.

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