Glazed Tempeh & Broccoli

Ingredients

Makes 2

250 gTempeh

2 tbspTamari

1 tbspToasted sesame oil

1 tbspApple cider vinegar

1 tspFresh ginger, grated

1 cloveGarlic, crushed

180 gBroccoli florets

1 tspExtra-virgin olive oil

Cut the tempeh into 1 cm cubes. Steam over boiling water to take away any bitterness, then pat dry.
Whisk the tamari, sesame oil, vinegar, ginger and garlic. Toss the tempeh through and leave to marinate.
Lift the tempeh out, keeping the leftover marinade for the glaze. Air fry the tempeh at 190°C, shaking the basket halfway.
Toss the broccoli in the olive oil, add it to the basket with the tempeh and cook until the edges crisp.
Meanwhile, simmer the leftover marinade in a small pan over medium heat until it thickens slightly and turns glossy. Watch it, it catches quickly.
Toss the hot tempeh and broccoli in the warm glaze and serve.

Steaming the tempeh first takes away its slight bitterness and helps it soak up the marinade, so don't skip it.